Best Cathys Fresh Salsa Recipes

FRESH SALSA

Fresh Salsa image

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

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

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

FRESH HOMEMADE SALSA

Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

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

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon 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.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g

FRESH SALSA

Fresh Salsa image

I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Provided by bbmchicago

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

Time 45m

Yield 36

Number Of Ingredients 12

Ingredients

6 roma tomatoes, diced
3 fresh jalapeno peppers, seeded and chopped
¼ red onion, chopped
3 green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste

Steps:

Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g

CATHYS CHEESY SALSA CHICKEN AND RICE

Cathys Cheesy Salsa Chicken and Rice image

I kind of threw this together with things I had in the house and it came out so good I wanted to put it here so when I want to make it again I remember what I did ;)

Provided by Cathy LaFay @CathyCat67

Categories Chicken

Number Of Ingredients 9

Ingredients

4-6 - chicken thighs, skinless and boneless
4-6 cup(s) water
2 1/2 cup(s) rice
1 tablespoon(s) low sodium taco seasoning
1 jar(s) salsa of choice (i used chi-chi's hot salsa)
1 can(s) reduced sodium cream of chicken soup
1 can(s) choice of beans drained and rinsed (i used pink)
1 cup(s) any kind of shredded cheese (i used leftover queso dip cheese)
1 cup(s) french's french fried onions

Steps:

In a large enough pan put chicken thighs and water. Bring to a boil and then simmer for about 20 minutes or until chicken is cooked thru. Remove chicken from broth to cool and then cut into bite size pieces and put on the side until needed.
I cooked the rice in the broth from poaching the chicken thighs. I also added 2 Tbsp of Taco seasoning... (optional)
While the rice is cooking in a large bowl add the salsa, cream of chicken soup, rinsed beans, and cheese and mix well. Preheat oven to 350.
In a large baking dish spray with cooking spray add a small amount of sauce mixture to coat the bottom. Add 1/2 the rice, chicken, 1/2 the sauce and 1/2 of the french fried onions then add the rest of the rice, the rest of the sauce then top with the rest of the french fried onions.
Cover and bake for about 30 minutes or until everything is heated thru well.

FRESH SALSA

Fresh Salsa image

Spice up your meal with fresh salsa made using Old El Paso® chopped green chiles ready in just two steps.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 1h15m

Yield 20

Number Of Ingredients 8

Ingredients

4 large tomatoes, seeded, chopped and drained (4 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (4 ounces) Old El Paso™ chopped green chiles, drained
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Mix all ingredients in glass or plastic bowl.
Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.

Nutrition Facts : Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg

CATHY'S SALSA FOR CANNING

Cathy's Salsa for Canning image

Provided by My Food and Family

Categories Recipes

Time 5h

Number Of Ingredients 11

Ingredients

18 cups tomato meat without juice (about 24-30 tomatoes)
1 cup ground green bell peppers (about 4-5)
cup 3/4 to 1 ground sweet (yellow) banana peppers
2 cups yellow or white finely chopped onions (about 2-3)
2 tsp oregano
4 tsp ground red pepper or dried ground dragon chilies (depends on desired hotness, dragon chilies are more spicy)
2 tsp salt
1 tsp cumin
1 tsp Mexican seasoning
1 Tbsp olive oil
2 small cans tomato paste

Steps:

1. In large cannery pot; boil large ripe tomatoes. Remove skins of tomatoes and shred in food processor. Strain shredded tomatoes to remove juice (may keep juice to bottle up as well).
2. Remove seeds from bell peppers and banana peppers. Shred the peppers through a food processor.
3. Mix all ingredients into large canary pot and simmer on low 2-4 hours to boil off liquid. (Do not speed up this process by increasing heat-you will burn the salsa!)
4. Clean and sanitize 10 pint jars. Fill jars with salsa. Boil canning lids in hot water to soften rubber seal. Place lids on filled jars and tighten with canning rings. Place sealed jars into a hot water bath for about 10 minutes. Remove jars and wait till jars make a popping sound to make sure seal is good for long storage.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g