Yearroundsalsa Recipes

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SOUTHERN "SALSA"

Provided by Trisha Yearwood

Categories     appetizer

Time 10m

Yield 8 to 10 servings (3 cups dip)

Number Of Ingredients 9



Southern

Steps:

  • Add the pimientos, white hominy and cream cheese to a food processor. Pulse until a smooth paste is formed, about 2 minutes. Sprinkle in the hot sauce and Cajun seasoning and pulse to combine. Season with kosher salt if desired (some Cajun seasoning blends already contain salt).
  • Pour into a serving bowl and garnish with the lime zest. Serve alongside tortilla chips and crudite for dipping or store in an airtight container, refrigerated, for up to 2 weeks.

One 12-ounce jar whole fancy pimientos, drained and deseeded
One 15-ounce can white hominy, drained
4 ounces cream cheese, softened
1 tablespoon Louisiana hot sauce
1 1/2 teaspoons Cajun seasoning
Kosher salt
Zest of 1 lime
Tortilla chips, for dipping
Crudite, for dipping

WONDERFUL SALSA

This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).

Provided by Jazze22

Categories     Sauces

Time 1h15m

Yield 3 quarts, 96 serving(s)

Number Of Ingredients 12



Wonderful Salsa image

Steps:

  • Mix all together and bring to a slow boil for 10 minute.
  • Seal in jars and cook in hot water bath for 10 minute.
  • This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
  • Yields 3-6 quarts or pints.

Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 200.1, Carbohydrate 2.9, Fiber 0.6, Sugar 2, Protein 0.4

8 cups tomatoes, peeled, chopped and drained
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
1/8 cup canning salt
1/3 cup sugar
1/3 cup vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

SALSA

This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.

Provided by Cecilia Donnelly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 10m

Yield 4

Number Of Ingredients 8



Salsa image

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.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g

4 large tomatoes, chopped
1 onion, chopped
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1 tomatillo, diced
salt to taste
1 jalapeno pepper, minced

YEAR-ROUND SALSA

This is a good substitute for salsa fresca in periods when fresh tomatoes and chiles aren't available. This is milder than Pico de Gallo, but you can add extra chile if you like it hotter.

Provided by Miss Annie

Categories     Sauces

Time 20m

Yield 2 1/4 cups

Number Of Ingredients 9



Year-Round Salsa image

Steps:

  • Stir all the ingredients together in a bowl, (or purée in a blender for a smoother sauce).
  • Refrigerate for at least 30 minutes to develop the flavors.

Nutrition Facts : Calories 68.8, Fat 0.5, SaturatedFat 0.1, Sodium 762.5, Carbohydrate 16.4, Fiber 3.8, Sugar 9.3, Protein 2.2

2 cups canned crushed tomatoes
2 fresh jalapenos or 2 pickled jalapeno peppers, minced
1 tablespoon minced onion
1 clove garlic, minced
1/4-1/2 teaspoon cayenne or 1/4-1/2 teaspoon crushed arbol chile
1/4 teaspoon salt
1 pinch cumin seeds, toasted or 1 pinch ground cumin
1 pinch dried oregano, preferably mexican
1 dash white vinegar, optional

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