Best Katies Hot Salsa Recipes

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THE BEST HOMEMADE SALSA YOU'LL EVER EAT



The Best Homemade Salsa You'll Ever Eat image

This recipe for homemade Mexican-style salsa is hands down the best salsa you'll ever eat. Tomatoes and peppers are perfectly charred on the stovetop before they're blended with the other ingredients. So good and simple!

Provided by Amy Rains

Categories     Appetizer

Time 30m

Number Of Ingredients 9

6 medium size vine ripened tomatoes (stem removed)
2 jalapeno peppers
1 poblano pepper
1 cup green onion (diced)
1 lime (juice of)
1 cup canned diced tomatoes
1 cup chopped fresh cilantro
2 cloves garlic (minced)
1 tbsp chicken bouillon powder or sea salt

Steps:

  • Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
  • Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
  • Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
  • Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
  • Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CAUTION: EXTREMELY HOT! SALSA



Caution: Extremely Hot! Salsa image

This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!

Provided by canarygirl

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

2 jalapenos
3 habaneros
1 small onion
2 garlic cloves
2 tablespoons cilantro, chopped
1 teaspoon cumin seed
1/4 teaspoon oregano, to taste
1 pinch thyme, to taste
salt and pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup water

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!

THE BEST CANNING SALSA



The Best Canning Salsa image

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

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

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

ULTIMATE WARM SALSA



Ultimate Warm Salsa image

This is a warm salsa and is very spicy! For a less hot salsa use only 2-3 jalapenos and no serrano.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 40m

Yield 2 cups

Number Of Ingredients 10

7 small tomatoes or 7 medium tomatoes
2 jalapenos, chopped
1 serrano pepper, chopped and seeded
1/2 onion, chopped
1 tablespoon fresh cilantro, chopped
1/8-1/4 cup olive oil
1/2 teaspoon garlic
1/4 teaspoon comino
1/2 teaspoon salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 195.9, Fat 14.3, SaturatedFat 2, Sodium 599.4, Carbohydrate 16.9, Fiber 4.9, Sugar 10.2, Protein 3.4

MY HOMEMADE (HOT) SALSA



My Homemade (Hot) Salsa image

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

2 (28 ounce) cans peeled ready-cut tomatoes
1 large onion, diced in fairly large pieces
1 large green pepper, diced in faily large pieces
2 tablespoons canned jalapeno slices, minced
2 -4 tablespoons jalapeno juice, from jar
1 tablespoon sugar
1/2-1 teaspoon salt (or to taste)
1/2-1 teaspoon black pepper (or to taste)
2 -3 tablespoons vegetable oil
2 -3 tablespoons lime juice
1 -2 teaspoon chili powder
1 teaspoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1 -2 teaspoon fresh minced cilantro or 1 -2 teaspoon dried cilantro
1/4 teaspoon ground cayenne pepper
1/2-1 teaspoon garlic powder or 2 cloves fresh garlic, minced

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

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