FRESH HOMEMADE SALSA
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
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
EASY HOMEMADE SALSA FOR CANNING
This is a nice recipe to use if you are new to canning. I received this recipe at my bridal shower. I've tried lots of salsa recipes and this one is the one I always return to. I also like the fact that it uses basic ingredients... nothing too hard-to-find. You can use your favorite canning method for this. Following the instructions on the box of jars is always a good place to start. It looks like a lot of instructions below, but it really isnt- I just want to make it as easy as possible for a beginner.
Provided by Munchkin Mama
Categories Lunch/Snacks
Time 1h5m
Yield 4 Quarts
Number Of Ingredients 11
Steps:
- A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
- A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
- To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
- Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
- Add the corn starch liquid to the big pot of salsa, stirring while pouring.
- Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
- Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.
MEXICAN HOMEMADE SALSA
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings (3-1/2 cups).
Number Of Ingredients 7
Steps:
- Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE TOMATO SALSA
This classic salsa recipe has been a favorite for many years and is a traditional Southwestern-style sauce. It's full of tomato flavor and perfect for any time you want to serve a tasty homemade salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night. And because it's so simple to throw together, we think it's bound to become your go-to homemade salsa recipe.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 11
Number Of Ingredients 8
Steps:
- Mix all ingredients in glass or plastic bowl.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 15, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 90 mg, Sugar 1 g, TransFat 0 g
CHILES RELLENOS (MEXICAN DISH) STUFF CHILE POBLANO WITH MILD CHEDDAR CHEESE COVER WITH HOMEMADE SIMMER FRESH MEXICAN SALSA
This is my all time most requested Mexican dish. My Mother was a master in making sure that the egg white was really fluffy for the coating of the chile as a child I was fascinated by. My friends enjoy the dish not only for the rich flavors of Homemade Mexican sauce but also for the spice of the chile blended with the cheese. I...
Provided by Victoria Collins
Time 4h
Number Of Ingredients 11
Steps:
- 1. Roast the chiles Roast the chiles on a hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool to room temperature so you don't burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it.
- 2. Remove the seeds Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear the chiles flesh any more than possible.
- 3. Stuff the chiles Place a slice of cheese into the chile, or spoon the filling in, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.
- 4. Prepare the chiles This step is optional for those that have difficulty with the egg batter sticking to the chile. Try to make them without this step at first. Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, or if you are using canned chiles you may need to do this to help the batter to stick.
- 5. Prepare batter For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
- 6. Cook chiles One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
- 7. Drain excess oil Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.
- 8. Homemade Simmer Fresh Mexican salsa: Low fire/ In a medium skillet: Sautee Chop onion (small pieces)
- 9. Add fresh chop tomatoes (small pieces)
- 10. Add pinch of salt and pepper to taste
- 11. Simmer at low heat until sauce is soupy
- 12. Pour sauce on top of the chiles in an oven glass tray
- 13. Sprinkle Mild cheddar cheese and Cotija cheese (Mexican version of parmesan cheese)
- 14. Place in oven (350) cover with foil paper for 20 minutes or until cheese has melted
HOMEMADE SALSA USING CANNED TOMATOES!
Easy and so delicious! Tastier and fresher than store bought. No preservatives but lasts in the fridge a long time. You control the heat and the sodium. Fat free, low calorie and vegan too!
Provided by SaraFish
Categories Sauces
Time 10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.
Nutrition Facts : Calories 39, Fat 0.3, SaturatedFat 0.1, Sodium 917.7, Carbohydrate 9.3, Fiber 2.1, Sugar 4.1, Protein 1.5
HOMEMADE SALSA AND TORTILLA CHIPS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add all salsa ingredients to a bowl and toss.
- For the chips:
- Preheat peanut oil in a deep-fryer to 350 degrees F.
- Mix the salt and chipotle powder together in a small bowl.
- Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.
MY HOMEMADE (HOT) SALSA
This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia. I went home and experimented to try to come up with one that tasted like the restaurant's and this is what I came up with. If you like your salsa even hotter you can adjust the hot seasonings to your taste. I always get lots of compliments when I serve this. Don't let all the ingredients scare you off...it's really easy to make. No accurate time on prep and actually the longer you let it simmer the better it is. I don't know how many exact servings you get but it does make alot. (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)
Provided by Anita Harris
Categories Sauces
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot mix together all of the ingredients and bring to a boil.
- Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
- Remove from heat and let cool in pan.
- Pour into non-metal container with a lid and chill completely before serving.
- Keeps about 2 weeks in the refridgerator.
Nutrition Facts : Calories 59, Fat 2.6, SaturatedFat 0.4, Sodium 125, Carbohydrate 8.8, Fiber 2.2, Sugar 5.5, Protein 1.5
FROZEN HOMEMADE SALSA
What a great way to use up all those homegrown tomatoes, right now! Whenever I have an abundance of ripe tomatoes, I whip up some salsa and freeze in freezer bags to enjoy all winter long! Can be made spicy or mild depending on how many jalapeno seeds used. NOTE: Please remember to wear disposable gloves when handling...
Provided by Sandy Sebold
Categories Salsas
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Bring a large saucepan of water to a boil. Put tomatoes into water for approx. 1 minute to loosen skins. I don't put cherry tomatoes in water since they are small. Drain tomatoes, peel and crush. Chop cherry tomatoes in half.
- 2. Mix all crushed and chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into a large pot. Whip to desired thickness. Bring to a boil. Add red, white, and yellow onions, jalapeno pepper and cilantro. Continue boiling, uncovered,slowly until vegetables are soft and mixture has reached desired consistency, about an hour. Remove from heat.
- 3. Let cool and place 1 to 2 cups of salsa in quart size freezer bags. Lay bags flat and release any air in them and freeze flat.
CHORIZO QUESADILLAS WITH EASY HOMEMADE SALSA
Steps:
- Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
- Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
- To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
- Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.
- Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.
HOMEMADE SMOKY SALSA
This no-salt-added salsa is delicious raw or can be used in any recipe requiring salsa or picante sauce. It will keep, covered, in the fridge up to one week.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 6.5 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 11.9 mg, Sugar 2.8 g
FRESH HOMEMADE GARDEN SALSA
My husband and I love fresh salsa, so we decided to try making our own. We just started by adding ingredients, till it tasted the way we wanted. Since then, we have been growing a SALSA GARDEN in the backyard, so we can enjoy our homemade salsa all summer long!!
Provided by ELAGIRL
Categories Sauces
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
- Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
- Add this to the chopped vegetables.
- Add the rest of the ingredients, and mix well.
- This salsa tastes the best after it has some time for the ingredients to marinade.
- You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.
HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA
Making your own chips and dips allows you to keep things healthy and will really impress
Provided by John Torode
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 15
Steps:
- To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
- To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
- For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.
Nutrition Facts : Calories 766 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
PAULA'S EASY HOMEMADE (TASTES LIKE FRESH) SALSA
Make and share this Paula's Easy Homemade (Tastes Like Fresh) Salsa recipe from Food.com.
Provided by paula giles
Categories Sauces
Time 10m
Yield 4 CUPS
Number Of Ingredients 8
Steps:
- In a food processor, add onion and jalapeño and process to your liking (if you want chunky, don't process very long).
- Add Rotel, tomatoes and juice, green chilies and process.
- Put in bowl and add spices.
- Chill for a couple of hours for flavors to combine.
- PS If you are brave you can add 2 cans of hot Rotel.
HOMEMADE HUMMUS WITH OLIVE SALSA
For homemade hummus that is creamy, flavorful and quick to make, start with a can of GOYA® Low Sodium Chick Peas! Our premium, nutty-tasting chickpeas cook up perfectly tender in the can and are lower in sodium than the original. Simply blend the chickpeas with olive oil, lemon juice and a handful of other pantry ingredients, then spread on a party platter and top with a quick olive salsa for a crowd-pleasing dip with the silkiest texture and true Mediterranean pizzazz.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 15m
Yield 8
Number Of Ingredients 16
Steps:
- In food processor or blender, combine chick peas, olive oil, lemon juice, tahini, garlic, 1 tablespoon water, cumin, paprika and Adobo. Puree until mixture is smooth and creamy, about one minute.
- In medium bowl, combine olives, capers, tomatoes, shallots, parsley and hot sauce. This should make approximately two cups of salsa.
- Mound salsa in center of large serving dish. Spoon hummus in ring around salsa. (As an alternate presentation, layer hummus, and then salsa, alternating layers, in a shallow dish.) Drizzle with olive oil, if desired. Serve with crackers.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 7.7 g, Fat 4.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 41.2 mg, Sugar 0.9 g
HOMEMADE SALSA AND FRIED TORTILLA CHIPS WITH SEASONING - DEEN
Make and share this Homemade Salsa and Fried Tortilla Chips With Seasoning - Deen recipe from Food.com.
Provided by Chef Mean Green
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Salsa:.
- Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
- Stir well with a spoon.
- Cover with plastic wrap and chill until serving time.
- Tortilla Chips:.
- Arrange the tortillas in a stack and cut into 6 equal wedges.
- Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer.
- Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
- Drain on paper towels; sprinkle lightly with salt, if desired.
- Store in an airtight container.
- House Seasoning:.
- Mix ingredients together and flavor chips to taste.
- Store leftover seasoning in an airtight container for up to 6 months.
Nutrition Facts : Calories 618.5, Fat 15.5, SaturatedFat 2.5, Sodium 28341.3, Carbohydrate 107.9, Fiber 28.6, Sugar 24.6, Protein 23.3
HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA
Steps:
- For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
- Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
- For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
- When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.
HOMEMADE SALSA ON THE FLY (PAULA DEEN)
Saw this on Food Networks Paula's Party. Looks yummy! On the show, she also added pineapple, avacodo, mango, and black beans as a variation.
Provided by KaraRN
Categories Low Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.
Nutrition Facts : Calories 75.1, Fat 3.7, SaturatedFat 0.5, Sodium 10.2, Carbohydrate 9.8, Fiber 2.5, Sugar 5.7, Protein 2
GRILLED SKIRT STEAK WITH HOMEMADE CORN TORTILLAS, GRILLED TOMATILLO SALSA, AND CILANTRO
Yield 4 Servings
Number Of Ingredients 35
Steps:
- For the steak: Preheat a grill over high heat. Season both sides of the steak with salt, sugar, cayenne, sweet paprika, coriander seeds and a drizzle of extra-virgin olive oil. Put the seasoned steak onto the hotter part of the grill and sear for about 2 minutes each side for medium-rare. Remove the steak from the grill to a cutting board and set aside to rest. For the tomatillo salsa: Add the tomatillos, shallot, garlic head, jalapenos, extra-virgin olive oil and salt, to taste, to a bowl. Toss to combine and put them onto the grill to char, about 2 minutes each side. Remove them from the grill and add them to a bowl. Once cool enough to handle, remove the garlic cloves from its husk. Add some olive oil, lime zest and juice, and cilantro leaves and toss to combine. Set aside until cool to room temperature. Add the mixture to a blender and puree until slightly chunky. Season with salt and pepper. For the Lime Creme Fraiche: To a small bowl, add the creme fraiche, lime zest and juice, and salt and pepper, to taste, and whisk to combine. Season as needed. For the corn tortillas: To a medium bowl, add the masa harina, lard, and water. Stir until the mixture forms a ball. Set aside to rest briefly. Put 2 pieces of waxed paper between a tortilla press. Put a small golf ball-sized piece of tortilla dough onto the waxed paper and press to flatten. Add a tablespoon of lard to a heated cast iron pan over medium heat and swirl to melt. Remove the tortilla from the waxed paper and add it to the pan. Allow it to cook until slightly toasted on the bottom and the edges start to curl. Flip and cook for a brief moment. Remove to a plate. Repeat with remaining dough. For plating each of the "build your own taco" plate: Put 3 tortillas onto each plate. Add some of the sliced steak and top with some of the tomatillo salsa. Serve the lime creme fraiche and the cilantro leaves on the side.
CHUNKY HOMEMADE SALSA
I love fresh homemade salsa. The ingredients pictured are enough for a double batch which makes a ton!
Provided by Amy H.
Categories Salsas
Time 8h10m
Number Of Ingredients 13
Steps:
- 1. Gather and prep your ingredients.
- 2. Combine all ingredients; cover and refrigerate 6 to 8 hours. Serve with tortilla chips.
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