Best Summertime Salsa Recipes
LINDA'S SUMMERTIME EGGPLANT SALSA
This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish. My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!). Be sure to microwave the eggplant, or it will absorb too much oil and become mushy.
Provided by Linda Glenn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h
Yield 32
Number Of Ingredients 21
Steps:
- Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside.
- Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 5.3 g, Cholesterol 1 mg, Fat 3.2 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 191.1 mg, Sugar 3.1 g
SUMMERTIME SALSA VERDE
Refreshing Mexican-style green sauce to put on tacos, enchiladas, or anything else you desire. A light, refreshing, and hot sauce that is perfect for summer time! Serrano chili peppers can be really hot. I use 1 to start with. If you want more heat, add additional peppers until your desired heat.
Provided by lisa
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Combine tomatillos, garlic, cilantro, avocado, serrano chile pepper, and salt in a blender; blend until smooth.
Nutrition Facts : Calories 14.5 calories, Carbohydrate 1.4 g, Fat 1 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.5 mg, Sugar 0.5 g
"ELMER'S" SUMMERTIME SWEET ONION SALSA
Picked up this recipe at a local "Elmer's" restaurant. It sounds so good and easy to prepare. They were giving out the recipe free so I guess it's OK to post here. I haven't tried it yet, but the card said: It takes only minutes to produce the best-tasting summer salsa ready for dipping, topping, and summertime fun. Cooking time includes standing time.
Provided by teresas
Categories Onions
Time 21m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
- In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
- Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
- Stir gently to combine.
- Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.
Nutrition Facts : Calories 23.3, Fat 0.2, Sodium 101.7, Carbohydrate 5.3, Fiber 1.2, Sugar 3, Protein 0.8
SUMMERTIME SALSA
Here is a sensational recipe for a summer salsa to serve with taco chips, as a side dish with grilled meats or fish or as a topping for a baked potato.
Provided by Chef mariajane
Categories Sauces
Time 10m
Yield 4 3/4 cups
Number Of Ingredients 11
Steps:
- In a bowl, combine beans, tomatoes, red and green onions, lime juice, mango, cilantro, mint, garlic, and salt. Mix well.
- Cover and refrigerate for 2 hours. Just before serving, stir in flaxseed.
SUMMERTIME SALSA RECIPE
Don't get complacent with the store-bought salsa, you can always make your own! The salsa recipe I am sharing with you cannot be easier.
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Core the tomatoes and halve them lengthwise. Place the tomatoes cut-side down on a lined cookie sheet. Place the whole jalapeño and bell pepper on the cookie sheet with the tomatoes and roast for 7-10 minutes, or until the skin is charred. Turn peppers occasionally.
- When cool, remove the skins from the vegetables, along with the seeds from the peppers, and place in a food processor. Add the remaining ingredients to the food processor.
- Pulse food processor until almost smooth. Serve immediately or refrigerate for up to 1 week. If canning, use the pressure canning method and refer to the pressure canner instruction manual for this recipe.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love