Awesome Salsa Recipes

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RESTAURANT-STYLE SALSA



Restaurant-Style Salsa image

Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!

Provided by Ree Drummond : Food Network

Categories     condiment

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves (or more to taste!)
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 whole lime, juiced

Steps:

  • Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
  • Refrigerate the salsa for at least an hour before serving.

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

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

CHRIS' AWESOME SALSA



Chris' Awesome Salsa image

My friend Chris is a tupperware consultant and they taught her to make this salsa and in turn she taught me. It's so much better than store-bought. You can adjust the ratios to suit your taste, this is medium heat

Provided by GingerlyJ

Categories     Lunch/Snacks

Time 5m

Yield 1 bowl, 6-8 serving(s)

Number Of Ingredients 7

1 medium onion
2 garlic cloves
1/2 lime, juice of
1 (15 ounce) can diced tomatoes
1 tablespoon southwest seasoning
3 tablespoons fresh cilantro
2 seeded jalapenos

Steps:

  • dice onion and Jalepeno in food processor until rough chopped.
  • add remaining ingriedientsand mix until desired consistency.
  • serve with chips.

AWESOME SALSA !!!!!!!!!!!!!!!



AWESOME SALSA !!!!!!!!!!!!!!! image

My family loves salsa; but couldn't find the perfect combination; so I came up with this idea; made it without telling anyone what was in it; they tried it and now it is the only one we use...Easy; quick, and nutritious as well as delicious!!!!

Provided by nancy coe

Categories     Salsas

Time 30m

Number Of Ingredients 12

15 medium roma tomatoes
1/2 small bag of baby carrots
1 can(s) tomato juice
1/2 bunch cilantro, fresh
1 lime
1 green bell pepper chopped
1 medium onion chopped
1 bunch green onions, chopped
2 small jalapeno peppers
4 Tbsp kosher salt
2 tsp black pepper
1/2 tsp hot sauce

Steps:

  • 1. Using a food processor, I put about l/3 can of tomato juice in and add the baby carrots; blend til they are puree ..this i pour into a large bowl
  • 2. add another 1/3 can of tomato juice to the processor and cut the romas in half and put in the processor....hit it on pulsate to chop the tomatoes.....pour into bowl with carrots
  • 3. put some more juice in processor; add the green pepper, onions, cilantro,jalpeno and pulsate to chop and then add to mixture
  • 4. grate the lime peel into the mixture and squeeze all the juice of the lime into it....add the kosher salt; to taste...pepper and hot sauce; i shake the hot sauce til i get about l/2 t. of it...MIX THIS ALL TOGETHER ADDING REST OF TOMATO JUICE IF YOU HAVE ANY LEFT.
  • 5. THIS IS WHEN I GET A TEST TASTER TO CHECK IT OUT..LOL..THEN PUT IT IN THE FRIDGE TO CHILL....IN A COVERED CONTAINER....WILL LAST ABOUT A WEEK...BETTER THE NEXT DAY AFTER IT HAS TIME TO MARINATE TOGETHER....
  • 6. IF YOUR KIDS DONT LIKE HEAT; TONE IT DOWN OR ONLY MAKE HALF WITH THE JALAPENOS AND HOT SAUCE...
  • 7. THIS IS HEALTHY WITH ALL THE CARROTS, CHUNKY, AND SO GOOD...ALWAYS A BIG HIT...

AWESOME TOMATILLO LIME SALSA



Awesome Tomatillo Lime Salsa image

For most folks, salsa can be a very personal thing. What I love, you might not... and vise versa. Such is the nature of salsa. About 10 or so years ago I chanced to be traveling in Mexico, and destiny had me stopping in Zihuatanejo for lunch. I was served the best tomatillo/lime salsa I have ever had. I also had the best ceviche...

Provided by Andy Anderson !

Categories     Salsas

Time 25m

Number Of Ingredients 8

PLAN/PURCHASE
6-8 medium tomatillos
2 medium anaheim chili peppers, or hotter peppers, if you prefer
1 clove garlic, chopped
1 small yellow onion, chopped
1 tsp salt kosher variety, to taste
1/4 c fresh cilantro, minus stems, chopped
2 Tbsp freshly squeezed lime juice, or to taste

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients.
  • 3. Remove the husks from the tomatillos, and thoroughly rinse.
  • 4. Chef's Note: When you remove the husks, the skin of the tomatillo will be very sticky to the touch. Make sure that you wash them until all that stickiness is gone.
  • 5. Remove the stem portion of each tomatillo, and then roughly chop.
  • 6. Add the tomatillos to a food processor, fitted with an S-blade or the bowl of a blender.
  • 7. Chef's Note: Give them a few pulses, until they begin to break up.
  • 8. Add the pepper, garlic, and yellow onion, and use 1-second pulses until the ingredients are of an even consistency.
  • 9. Add to a small saucepan over medium low heat.
  • 10. Add the salt, and bring up to a slow simmer.
  • 11. Simmer and stir for 15-20 minutes.
  • 12. Remove from heat, and allow the salsa to cool down to room temperature, about 1 or 2 hours.
  • 13. Stir in the cilantro, and then add the lime juice.
  • 14. Chef's Note: I think that the lime juice, and the salt really make this salsa. I like mine heavy on both those ingredients; however, this is where you can make this salsa your very own. Add the lime juice a bit at a time, and taste. You also might want to add a bit more salt... or not.
  • 15. Cover and place in the fridge for several hours, or overnight. This will give the ingredients a chance to get to know one another.
  • 16. Chef's Note: Just to let you know, you don't have to cook this salsa at all. You can take it out of the blender, mix in the other ingredient, and serve as it.
  • 17. PLATE/PRESENT
  • 18. Serving suggestions • Serve with your favorite chips. • Drizzle over chicken or fish. • Use it to top off a good burger. • Spread over a baked pork tenderloin Enjoy.
  • 19. Keep the faith, and keep cooking.
  • 20. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

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