Best Ultimate Party Salsa Recipes
BEST DAMN SALSA EVER!
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
ULTIMATE SALSA
Make and share this Ultimate Salsa recipe from Food.com.
Provided by tesiboo
Categories Lunch/Snacks
Time 3h
Yield 14 quarts
Number Of Ingredients 12
Steps:
- mix the 1st 3 ingredients and let sit for 1 hour.
- mix the rest of ingredients in seperate container and let set for 1 hour.
- combine the 2 and bring to a boil, check to see if "hot" enough for your taste buds if not now is the time to DR. it up by adding seeds of peppers or tabasco or cayenne pepper.
- bottle it up and put in a hot water bath for 30 minutes.
Nutrition Facts : Calories 265.1, Fat 1.9, SaturatedFat 0.3, Sodium 4100.4, Carbohydrate 55.4, Fiber 14.6, Sugar 26.2, Protein 12.5
PARTY SALSA
Provided by Dorothy Duder
Categories Sauce Food Processor Herb Pepper Tomato Appetizer No-Cook Super Bowl Quick & Easy Winter Bon Appétit California Fat Free Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 8 cups
Number Of Ingredients 12
Steps:
- Process stewed tomatoes, onion, garlic cloves, jalapeños and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped. Add to mixture in large bowl. Mix in green onions, cumin, and lemon and lime juices. Season salsa to taste with salt and pepper. Cover and chill until cold, at least 1 hour and up to 4 hours. Serve with tortilla chips.
ULTIMATE RESTAURANT SALSA
I have been trying for years to duplicate the salsa served in authentic Mexican restaurants. I've tried soooo many recipes, and none of them ever panned out. Too juciy, too pasty, too sweet, too bland....So I came up with my own through much trial and error. This recipe makes a medium-hot temperature. Warning: This is addictive! The only way to make it better is to serve it with fresh guacamole.
Provided by kitchenslave03
Categories Sauces
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients in large nonreactive bowl. Refrigerate, covered, at least 2 hours. Taste, and readjust seasoning if needed.
- Enjoy!
Nutrition Facts : Calories 26.4, Fat 0.2, Sodium 443.3, Carbohydrate 6, Fiber 1.2, Sugar 3.6, Protein 1.1
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