Best Six Pepper Salsa Recipes

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BEST DAMN SALSA EVER!



Best Damn Salsa Ever! image

This homemade salsa recipe is absolutely irresistible! It's loaded with delicious, vibrant flavor and it comes together in less than 5 minutes.

Provided by Kim Lee

Categories     Appetizer     Dip

Time 5m

Number Of Ingredients 8

4 small jalapeño peppers* ((leave the seeds in for an extra kick))
1/2 onion, chopped
3 garlic cloves
1/4-1/2 cup fresh cilantro
6 tomatoes of varying sizes, chopped
1 1/2 to 2 teaspoons ground cumin
1 teaspoon sea salt + more to taste
2 tablespoons lemon or lime juice ((about 1/2 lemon, juiced))

Steps:

  • Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
  • Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
  • Transfer to a bowl and enjoy!
  • I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

Nutrition Facts : ServingSize 1 cup, Calories 50 kcal, Carbohydrate 10.4 g, Protein 2 g, Fat 0.3 g, Sodium 501.8 mg, Fiber 2.1 g, Sugar 5 g

SIX PEPPER SALSA



Six Pepper Salsa image

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.

Provided by ctrmom

Categories     Sauces

Time 1h55m

Yield 6-12 quarts or pints, 192 serving(s)

Number Of Ingredients 15

36 cups tomatoes, chopped
4 cups onions, chopped
3 poblano peppers, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
3 banana peppers, chopped
3 anaheim chilies, chopped
3 fingerhot chili peppers, chopped
24 garlic cloves, minced (about 2 heads)
8 teaspoons cumin
8 teaspoons pepper
1/2 cup canning salt
2/3 cup sugar
1 1/3 cups apple cider vinegar
2 cups cilantro, chopped

Steps:

  • Combine everything in a LARGE pot and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Ladle hot salsa into hot jars leaving 1/4 inch headspace.
  • Wipe jar rim with clean cloth and top with heated two-piece caps.
  • Process for 15 minutes in a boiling-water canner.

CHILI'S COPYCAT SALSA RECIPE



Chili's Copycat Salsa Recipe image

We love Chili's salsa and now you can make it at home in just a few minutes with this easy copycat recipe.

Provided by Kristen Hills

Categories     Side Dish

Time 5m

Number Of Ingredients 8

29 ounces whole tomatoes (2 (14.5 ounce cans), drained)
4 whole jalapenos (canned, (not pickled))
1 yellow onion (quartered)
1 teaspoon garlic salt
½ teaspoon salt
1 teaspoon cumin
½ teaspoon sugar
2 teaspoons lime juice

Steps:

  • Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 567 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

FRESH PEPPER SALSA



Fresh Pepper Salsa image

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

1/2 large red bell pepper
1/3 large yellow bell pepper
1/4 onion
1/4 cucumber
1 large garlic clove
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon sea salt

Steps:

  • Finely mince all the fresh vegetables, and mix well in a bowl.
  • Stir in lemon juice and olive oil.
  • Slowly add the powdered ingredients while stirring.

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