Best My Homemade Hot Salsa Recipes
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
THE BEST HOMEMADE SALSA YOU'LL EVER EAT
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
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
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
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!
TONY'S RIDICULOUSLY EASY HOMEMADE SALSA
Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Appetizer Dairy Free Gluten Free Grain Free Nut Free Snack Vegan Vegetarian
Time 1h15m
Number Of Ingredients 10
Steps:
- Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 31 kcal, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 6.7 g, Fiber 1.7 g, Sugar 0.9 g, Protein 1.2 g
TAY'S HOT AND SPICY SALSA
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.
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.
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