SALSA II
This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.
Provided by KIKIWOOD
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 50m
Yield 96
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
- Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 110.9 mg, Sugar 1.1 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
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
ROASTED TOMATO SALSA II
Roasted tomatoes, garlic and onion give this salsa a wonderful smoky flavor.
Provided by sal
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 40
Number Of Ingredients 8
Steps:
- Preheat the broiler.
- On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
- Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.
Nutrition Facts : Calories 3.4 calories, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 58.9 mg, Sugar 0.4 g
SALSA II
Make and share this Salsa II recipe from Food.com.
Provided by Sergio Dorothy G P
Categories Sauces
Yield 3 cups
Number Of Ingredients 11
Steps:
- Cut the tomatoes into chunks and put them in a colander to drain juice, reserve liquid since you may need it later.
- Put oil, lime juice, and serrano peppers and a couple of jalapenos in a blender, and chop up very fine. If it's too thick add a little juice from tomatoes.
- Chop onions in food processor, not too fine, chop tomatoes in processor, not too fine, fine chop garlic in processor, add cilantro to processor ( I add a couple of mild banana peppers for taste) I also use Italian parsley in place of cilantro, If it's too hot for your taste add more tomatoes .
- I puree the peppers, so when you eat it, you can taste the flavor of the vegetables, then you get the taste of the hot peppers (I used some small about one inch long peppers much stronger than jalapenos.)
Nutrition Facts : Calories 165.1, Fat 9.8, SaturatedFat 1.4, Sodium 3121.4, Carbohydrate 19, Fiber 5.4, Sugar 10, Protein 3.6
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
LEAH'S EASY FOOD PROCESSOR SALSA
If you like salsa that doesn't have that thick texture like Pace- that's more like restaurant salsa- this one is for you. The heat can easily be adjusted by changing the quantity/type of peppers. I would say that following the recipe would give you a "medium" heat salsa.
Provided by SuperSpike
Categories Sauces
Time 30m
Yield 1 quart salsa
Number Of Ingredients 10
Steps:
- Put garlic cloves and jalapeño pieces in food processor (a blender can be used but will put a lot of air into the salsa and will not be able to be served immediately), pulse a few time until coarsely chopped.
- Place roma tomatoes in a microwaveable dish and microwave for 1 minute or so on high, then remove skins.
- Add diced tomatoes, lime juice, pepper, salt, and red pepper flakes to food processor, pulse 3 or 4 times until everything looks well mixed.
- Add onion, roma tomatoes, and cilantro, and pulse just a few times until onion is at desire consistency. Adding onions at the end is VERY important, otherwise they will become pureed and make a gross texture for the salsa.
- If you want to remove the remaining metallic taste of the fresh tomato, cook over medium low heat in a non-reactive pot for about 15-20 minutes.
- For best flavor, refrigerate over night to let flavors mingle.
SALSA/PICO DE GALLO II
I made this salsa last night to go with my breakfast burrito this morning, and I think it turned out pretty good.
Provided by Dav59
Categories Mexican
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put everything in a food processor. Pulse 10 times or until desired consistency. Chill for a couple of hours or until the next day. Enjoy!
Nutrition Facts : Calories 52.6, Fat 2.1, SaturatedFat 0.3, Sodium 586.5, Carbohydrate 8.6, Fiber 1.6, Sugar 3, Protein 1.6
EASY FOOD PROCESSOR SALSA II
Make and share this Easy Food Processor Salsa II recipe from Food.com.
Provided by SuperSpike
Categories Sauces
Time 10m
Yield 2 Quarts
Number Of Ingredients 14
Steps:
- Cut stem end off of Roma Tomatoes and make an "X" in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside.
- Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced.
- Add canned tomatoes and pulse about 3 times.
- Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.
TEX MEX CRANBERRY SALSA II
Make and share this Tex Mex Cranberry Salsa Ii recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 25m
Yield 1 batch of salsa
Number Of Ingredients 8
Steps:
- Combine water and sugar in medium saucepan.
- Bring to a boil over med heat.
- Add cranberries; return to boil.
- Gently boil cranberries for 10 minutes without stirring.
- Pour into medium glass mixing bowl.
- Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa.
- Cool at room temperature and refrigerate.
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