Ultimate Warm Salsa Recipes

Steps:

• Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
• Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

Steps:

• In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.

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:

• 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:

• mix the 1st 3 ingredients and let sit for 1 hour.
• mix the rest of ingredients in seperate container and let set for 1 hour.
• combine the 2 and bring to a boil, check to see if "hot" enough for your taste buds if not now is the time to DR. it up by adding seeds of peppers or tabasco or cayenne pepper.
• bottle it up and put in a hot water bath for 30 minutes.

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

Steps:

• Using a food processor, process the tomatoes to a chunky puree, do not liquify.
• In a large skillet or frying pan, heat the oil and add the peppers and onions.
• Saute until the onion softens and is clear 5-10 minutes.
• Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
• Serve warm with tortilla chips.