Best Randys Chunky Salsa Recipes

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

Time 30m

Number Of Ingredients 9

Ingredients

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

CHUNKY TOMATO SALSA

Chunky Tomato Salsa image

Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska

Provided by Taste of Home

Categories Appetizers

Time 2h

Yield 4 cups.

Number Of Ingredients 13

Ingredients

3-1/2 cups peeled chopped tomatoes (about 4 large)
1 large green pepper, chopped
1 medium onion, chopped
1 serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon sugar
2-1/4 teaspoons salt
1 garlic clove, minced
3/4 teaspoon ground cumin
1 can (6 ounces) tomato paste
1/4 cup white vinegar
2 tablespoons lemon juice
Baked tortilla chip scoops

Steps:

In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

RANDY'S CHUNKY SALSA

Randy's Chunky Salsa image

My husband is a "Closet Gourmet Cook"! He sees a dish a decides to make it his way. This is his version of Salsa that he made yesterday. It was so good I asked him to write it down so I could post it. I made chicken enchiladas last night and added this to the filling as well as used it to top the enchiladas while baking. Delicious!

Provided by Cindy Ruwe @Maeflower

Categories Other Appetizers

Number Of Ingredients 11

Ingredients

6-7 - large roma tomatoes, 1/4" diced
3 - large jalopeno peppers, seeded, chopped fine
2 - manzano peppers, seeded, chopped fine
3 - anaheim peppers, roasted, peeled, seeded, and diced
2 - large walla walla sweet onions, medium chopped
1 - orange bell pepper, seeded, 1/4" diced
1 - yellow bell pepper, seeded, 1/4" diced
1 - green bell pepper, seeded, 1/4" diced
1 - bunch cilantro, chopped fine
4 - small, or 2 large limes, juiced
2 tablespoon(s) heaping, cumin, blended in salt to taste

Steps:

Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.