Salsa For One Recipes

Steps:

• Combine all the ingredients and chill for 2 hours before serving with chips.
• The Cilantro is very important to this dish.

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Steps:

• Heat broiler. Place tomatoes cut side down on a foil-lined rimmed baking sheet. Fit onion, chiles, and garlic around tomatoes so everything is snug but not overlapping. Broil, turning onion and chiles once, until lightly charred, about 6 minutes for chiles and garlic and 15-18 minutes for tomatoes and onion.
• Peel garlic and place in a food processor along with half of the tomatoes. Pulse until very smooth. Add remaining tomatoes and pulse until tomatoes are mostly broken up but mixture still has some texture. Transfer to a medium bowl. Finely chop onion and chiles and mix into purée; season with salt. Let cool. Stir in lime juice and cilantro. Season salsa with more salt if needed. Serve with chips.

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Put all ingredients except red onions and green onions in a blender or food processor.
• Blend until smooth.
• Pour into an air tight container and add green and red onions.
• Stir salsa and close your container.
• Refrigerate for at least an hour.

Steps:

• Main Tomato Salsa:.
• Mix all ingredients together and chill for flavors to meld.
• Smoky and Spicy Salsa:.
• Add the ingredients to the main salsa. Depending on how smoky and spicy you can add the ingredients to 1/3 to all the main salsa.
• Spiked Fruity Salsa:.
• Pour the lime vodka over the mango and cucumbers let sit for 10 minutes.
• Add the ingredients to the main salsa. Your choice of how much main salsa you add to it.
• Guacamole:.
• Using 1-4 avocados blend in as much salsa as desired.
• Serve with chips, enhance your favorite wraps, top grilled chicken, fish, or beef.
• Hint:.
• If making all four recipe above, and want to have about the same servings of each salsa.
• Divide the main tomato salsa keeping 1/3 of it to have as is.
• For the Smoked and Spicy Salsa: Add it`s ingredients to 1/3 of the main tomato salsa.
• For the Spiked Fruity Salsa: add ingredients to 1/6 of the main tomato salsa.
• For Guacamole: add ingredients to 1/6 of the maintomato slasa.
• Season all with additional lime juice, salt and pepper to taste.
• Have FUN!

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

Steps:

• Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
• In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
• In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
• Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

Steps:

• Brown meat in large skillet; drain.
• Add water, salsa and Macaroni; stir. Bring to boil; cover. Simmer on low heat 10 min. or until macaroni is tender, stirring occasionally. Add corn and Cheese Sauce; stir. Cook 2 min. or until heated through.
• Top with cheese and onions.

Steps:

• To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
• Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed.
• This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
• At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
• This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.

Steps:

• Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary.
• Add tomatoes and pulse until roughly chopped, about two 1-second pulses.