Fresh Cut Salsa Recipes
FRESH CHOPPED SALSA
I've been making this salsa since I was 20 years old. This recipe is so versatile, you can change things around, add other things, etc. Sometimes I add fresh chopped jalapenos, or canned ones along with the canned diced chilies. You can also add cilantro, (YUCK I don't like it!), black olives, even mango! It's good on meat. My hubby loves to make bloody marys with the juice! If your tomatoes are nice home grown, vine ripened ones, you can omit the sugar. We usually serve this with cheese flavored chips such as Doritos. I hope you enjoy this fresh-tasting salsa!
Provided by Chef PotPie
Categories Sauces
Time 15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, mixing well.
- Chill for an hour or so to allow flavors to develop.
- Serve with chips or ?.
- Enjoy!
Nutrition Facts : Calories 108.4, Fat 4.5, SaturatedFat 0.7, Sodium 1217.4, Carbohydrate 17.3, Fiber 4.8, Sugar 11.1, Protein 3
FRESH SALSA
I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.
Provided by bbmchicago
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.
Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g
FRESH TOMATO SALSA
Steps:
- Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.
FRESH CUT SALSA
Great with any meat or seafood, or serve with taco chips or for a taco salad. from the local newpaper.
Provided by Derf2440
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix all the ingredients together.
- It will keep for about 5 days in the fridge.
FRESH TOMATO SALSA
In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 8
Steps:
- Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
FRESH SALSA II
This is a salsa for tortilla chips. It's fresh and explodes with flavor. Omit the jalapeno -- or use more!
Provided by KANDI.M
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 4.7 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 0.6 g
MARISSA'S FRESH SALSA
I got part of this recipe from a book that came with my quick chopper. I've perfected it to my taste over the years. The key is the cilantro which really adds great flavour to it.
Provided by Marissa Reedhead
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the coarse salt, jalapeno pepper, onion and garlic into a food processor or quick chopper. Chop until just before they reach the size you want.
- Add the cilantro to the mixture and continue to chop until all ingredients are fine.
- Remove from chopper and put aside in another bowl.
- Cut the tomatoes into quarters and add to food processor with the lemon juice.
- Chop until tomatoes are still a bit chunky if you don't want your salsa too watery.
- Add tomatoes to the other ingredients and mix well.
- Serve with your favourite tortilla chips, I recommend Scoops!
Nutrition Facts : Calories 56.9, Fat 0.5, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 12.8, Fiber 3.3, Sugar 7.4, Protein 2.4
FRESH SALSA
Here is the salsa recipe I use. You can adjust the amount of jalapanos to suit your personal taste. Linda Fresh Salsa Fresh Salsa
Provided by Linda7
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
- Drain, reserving liquid.
- Repeat until all vegetables have been processed.
- Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.
- If it is too spicy, add more tomatoes.
- Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.
- Will keep for up to one week.
Nutrition Facts : Calories 71, Fat 0.4, SaturatedFat 0.1, Sodium 1171.5, Carbohydrate 16.6, Fiber 2.9, Sugar 10.5, Protein 2
FRESH SALSA I
This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor.
Provided by Kaylene Dow
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 35m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
- Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 6.4 calories, Carbohydrate 1.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 73.6 mg, Sugar 0.8 g
MEXICAN SALSA STEAK
I wanted my steak to have a bit of zip so made up this recipe. I did enjoy it! I used recipe#25977 Fresh Cut Salsa but you may use the Salsa of your choice - It should be fresh salsa though not canned. I made the recipe for 4 steaks but it is very easy to cut it back to one or two steaks - Do not use less than 1 cup of Salsa. The best cheese to use would be an unpasterized Mexican Farmers Cheese, Provencal, Mazzarello, or American Jack. The softer cheeses will be best not cheddar etc.
Provided by Bergy
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the Adobo spice on both sides of the steak and rub it in well, Season with salt & pepper let the steaks rest 1-2 hours.
- Heat a heavy skillet over High heat, if necessary add a light spray of Veggie oil to the pan.
- Fry the steak for apprx 2 minutes each side (depends on the thickness, my steak was just over 1/2" thick).
- Turn heat down to medium.
- Place the cheese slices down the center of the steaks, pour salsa around the steaks, cover and continue cooking until the cheese has melted.
- Serve with plain rice or pasta with the salsa from the steaks poured over top as a sauce.
Nutrition Facts : Calories 410.3, Fat 27.9, SaturatedFat 17.4, Cholesterol 72.6, Sodium 1872.4, Carbohydrate 17.5, Fiber 2.1, Sugar 4, Protein 24.3
FRESH SALSA
We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3-1/2 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
FRESH CALIFORNIA SALSA
I just throw this together, but it is very popular and requested at potlucks. Serve with tortilla chips.
Provided by Cecilia D
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Yield 16
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy!
Nutrition Facts : Calories 12.1 calories, Carbohydrate 2.7 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 3.5 mg, Sugar 1.5 g
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