Best Secret Salsa Recipes

Grandma Skerston's Secret Salsa image

Provided by LISABRIAN

Time 20m

Yield 12

Number Of Ingredients 8

4 serrano chile peppers, chopped, or more to taste
4 green onions, chopped, or more to taste
4 cloves garlic, chopped
5 roma (plum) tomatoes, chopped
1 bunch fresh cilantro, stems removed
1 (28 ounce) can crushed tomatoes (such as Contadina®)
1 pinch white sugar
1 pinch lemon pepper, or to taste

Steps:

Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

Nutrition Facts : Calories 30.8 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.6 g, Sodium 110.1 mg, Sugar 1 g

Secret Salsa image

Provided by Neicie

Time 20m

Yield 12

Number Of Ingredients 11

¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
1 lime, juiced
2 teaspoons salt
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon tequila
6 large tomatoes, chopped
1 small onion, diced
1 green bell pepper, diced

Steps:

Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

Nutrition Facts : Calories 23.6 calories, Carbohydrate 5.2 g, Fat 0.2 g, Fiber 1.5 g, Protein 1.1 g, Sodium 395 mg, Sugar 3 g

SALSA NEGRA | SECRET SAUCE image

Yield 1 pint

Number Of Ingredients 5

2 (7-1/2 oz.) cans chipotle chiles en adobe [we reduce to one can and it's still spicy!]
2 Tablespoons molasses
1/4 cup (packed) dark brown sugar
1/4 cup balsamic vinegar or sweet sherry vinegar
1/4 cup soy sauce

Steps:

1) Place the chiles (with canning liquid), molasses, sugar, vinegar and 1/2 cup water in a blender and process until completely smooth. Scrape into a small saucepan over medium heat. 2) Let the mixture come to a brisk simmer, then turn the heat to medium-low and continue simmering, stirring regularly, until the mixture is the consistency of tomato paste, about 30 minutes. 3) Remove from the heat and stir in the soy sauce. If necessary, add water, a splash at a time, until the salsa is the consistency of runny ketchup. Cool, taste, and season with salt if needed. Keep it: Refrigerate salsa in a tightly covered pint-sized jar, where it will keep for a month or two. SUGGESTION: Stir Salsa Negra into cream cheese with crumbled bacon for an amazing dip or bagel spread.

Secret Salsa image

Provided by love4culinary

Categories Sauces

Time 3h30m

Yield 6 cups

Number Of Ingredients 11

1/3 cup jalapeno (slices)
1 (28 ounce) can whole tomatoes, peeled
1 (8 ounce) can tomato sauce
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon cumin powder or 1/8 teaspoon whole cumin seed
1 teaspoon chili powder
1/2 teaspoon msg (accent)
1 medium onion, finely chopped
2 tablespoons salad oil
1 (7 ounce) can Old El Paso green chilies, peeled, chopped (chopped! these are not NOT hot)

Steps:

Get out the blender.
assemble the ingredients: At this point you should barely have enough room to put the lid on the blender.
Now the trick is to turn the blender on and off quickly on "chop" speed if you have one with variable speeds.
That is real slow.
Best if you got one with a pulse button.
This is one ya really don't want all over the kitchen.
You can do this with a blender that has only on/off by not leaving it on till you got spicy tomato soup.
However, a good stiff shove to the bottom with a wooden spoon of the tomatoes that are floatin to the top tryin to get away from the Jalapenos will help things along quite nicely.
All you wanna do is get them broken into large pieces and mixed thoroughly.
No more than fifteen seconds on total.
This should be about a Quart and a half.
I would recommend you put this Gem in Glass jars and Lid/ring them and refrigerate for a while but it is ready right now just gets better after sittin a spell.
It'll keep a week or so in the icebox, most likely won't last that long anyhow.
Only problem, which I have a solution to, Is that after a period of time there is so much acid in this it starts attacking the metal lid/ring.
Solution: I have recently come across some rather sturdy white plastic screw on lids by "BALL" (r) that work very well.