Best Paulas Hotter N Hell Salsa Recipes
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.
PAULA'S ' HOTTER-N-HELL' SALSA
Enjoy this (hot ain't the word for it) very spicy salsa with tortilla chips, with pinto beans, or scrambled eggs. THIS IS GOOD!
Provided by paula giles
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop tomatoes, onion, green onion, cilantro, and jalapeño peppers in food chopper.
- Put chopped tomato and onion mixture into large plastic bowl and add all other ingredients.
- Cover with lid and place in refrigerator so flavors can combine.
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!
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
TAY'S HOT AND SPICY SALSA
This recipe was on Paula's Home cooking today. Recipe courtesy Taylor Veldhuis. Posting here for safe keeping so I can give it a try. Looks yummy!
Provided by KaraRN
Categories Mexican
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put everything but the tomatoes in a food processor. Chop until diced.
- Add the tomatoes.
- Serve with chips.
- Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
- House Seasoning:
- 1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.
Nutrition Facts : Calories 17.2, Fat 0.1, Sodium 108.6, Carbohydrate 4.2, Fiber 1, Sugar 2.2, Protein 0.6
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