TONY'S RIDICULOUSLY EASY HOMEMADE SALSA
Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.
Provided by Monique Volz of AmbitiousKitchen.com
Categories Appetizer Dairy Free Gluten Free Grain Free Nut Free Snack Vegan Vegetarian
Time 1h15m
Number Of Ingredients 10
Steps:
- Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!
Nutrition Facts : ServingSize 1 serving (based on 6), Calories 31 kcal, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 6.7 g, Fiber 1.7 g, Sugar 0.9 g, Protein 1.2 g
TOMATO SALSA
Provided by Ellie Krieger
Categories appetizer
Time 5m
Yield 4 (1/4-cup) servings
Number Of Ingredients 5
Steps:
- Put tomato, pepper, lime juice, and olive oil in a blender and puree until smooth. Season with salt and pepper.
Nutrition Facts : Calories 35 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams
TENNIS TEAM SALSA
I found this recipe in the food section of the Milwaukee Journal. I haven't made it yet, but it sounds fantastic and something that can be made quickly if last minute guests arrive. Best of all it's really different!
Provided by Michelle S.
Categories Sauces
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Mix all but salad dressing and cilantro in a glass bowl.
- Pour dressing over mixed ingredients and blend well.
- Garnish with cilantro if desired.
- Serve with tortilla chips immediately.
- Lasts for 1 week in the refirgerator.
Nutrition Facts : Calories 325.4, Fat 25.8, SaturatedFat 13.5, Cholesterol 69.3, Sodium 1467.8, Carbohydrate 9.7, Fiber 1.8, Sugar 6.6, Protein 15.2
TOE'S BEST SALSA
This is the best homemade salsa recipe I've ever made. If you love restaurant-style salsa, look no further!
Provided by toenacious
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Place the onion in a bowl, and set aside. In a blender, place tomato sauce, jalapeno peppers, serrano pepper, garlic, lime juice, salt, and pepper. Blend well. Place the cilantro into the blender, and pulse several times to chop the cilantro. Do not over blend. Pour the tomato sauce mixture into the bowl with the onion, stir well to combine, and refrigerate at least 1 hour to blend flavors before serving.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.9 g, Sodium 349.1 mg, Sugar 2.5 g
SALSA
This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.
Provided by Cecilia Donnelly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
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