RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
SAVORY SALSA
Tired of looking for a good (not sweet) homemade salsa similar to what you would buy in the store (for 4-6 dollars a jar)? So was I, but I have been playing with multiple salsa recipes this summer due to the few hundred pounds of tomatoes in the garden. I think this one is the best of the bunch. Everyone who has tried it has liked it and our friends even serve it at their parties at home. This is a cooked not a fresh salsa, medium hot, and can be canned.
Provided by HealthyHeart
Categories Sauces
Time 1h15m
Yield 15 pints
Number Of Ingredients 15
Steps:
- Place tomatoes into boiling water for 1 minute or until skin cracks then immediately place in cold water, peel and core tomatoes and cut into chunks.
- cut up rest of fresh ingredients.
- juice limes.
- drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).
- Simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.
- Slow boil for 10 minutes uncovered.
- place in pint jars, put on lids and boil in canner for 10 minutes.
- Makes about 15-16 pints (with 8 cans of black beans).
- Variations -.
- If you want it hotter you can use more jalapenos, hotter peppers or add red pepper flakes/crushed red pepper to your taste.
- Soak 7-8 ears of sweet corn in water for 30 minutes and then roast corn in the husks on the grill until done (20-30 minutes turning frequently), de-husk corn and cut off cob. Add corn to salsa for a black bean - roasted corn salsa or eliminate beans for a roasted corn salsa.
- No beans and no corn for a very tasty "regular" salsa.
- Use 2 more limes and no vinegar.
Nutrition Facts : Calories 307.5, Fat 1.6, SaturatedFat 0.4, Sodium 1375.5, Carbohydrate 60, Fiber 19.7, Sugar 11.4, Protein 18.5
SWEET & SMOKY SALSA
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
HOMEMADE SALSA
Make and share this Homemade Salsa recipe from Food.com.
Provided by Wildflour
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute green pepper, 1 jalapeno and onion in a little juice and 1 Tbl. butter for 5 minutes, set aside.
- In blender, chop, don't puree!, tomatoes, 1-3 jalapenos and spices, sugar and oregano.
- Pour into sauteed peppers and onions.
- Bring to a boil and boil 5 minutes.
- Stir in vinegar and tomato paste til dissolved.
Nutrition Facts : Calories 138.2, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 448.6, Carbohydrate 25.4, Fiber 6.6, Sugar 16.6, Protein 5.1
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
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33 BEST SALSA RECIPES | EPICURIOUS
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Estimated Reading Time 5 minsPublished 2015-04-22
- The Only Salsa You Need. We have a whole bunch of favorite salsa recipes, but this one is worth considering as your go-to. You'll char the ingredients under the broiler for a roasty flavor, then blitz it in batches for the ideal texture.
- Pico de Gallo Verde. The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
- Salsa de Árbol. Pair this chile-spiked cooked tomato salsa with beet tostadas or these fantastic shrimp and poblano tacos. Get This Recipe.
- Salsa Guille. This super-savory salsa has no tomato, tomatillo, or citrus. Instead, it's made with cooked onion and serrano chiles, plus creamy peanut butter.
- Grilled Serrano Salsa Verde. Grilling the chiles tames their heat a bit and adds a nice smoky flavor to this green sauce. You can fine-tune the heat by using fewer or more chiles, depending on the intensity of the ones you have and your personal taste.
- Valentina's Charred Tomato Salsa. This puréed charred-tomato salsa gets a silky texture from the tomatoes and is as good with chips as it is splashed over tacos.
- Green Pico de Gallo. This cooling and crunchy green salsa recipe brings together tomatillos and onion, jalapeños, cilantro, and mint. Get This Recipe.
- Yucatán-Style Habanero Salsa. Be sure to wear gloves when prepping the 25 habañeros that make up this seriously spicy salsa. Get This Recipe.
- 3-Ingredient Grilled and Fresh Tomato Salsa. Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo. Get This Recipe.
- Toasted Chile de Árbol and Tomatillo Salsa. This salsa from Itanoní in Oaxaca starts with toasted chiles. Be sure to carefully remove the seeds and ribs before you start!
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