Best Not Too Hot Salsa Recipes
NON-SPICY SALSA
This delicious salsa is very easy to make and you can add or take out spices and herbs to your taste. This is a fun recipe for kids to make and experiment with.
Provided by PastryLover
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Combine onion and garlic in a food processor; process until finely chopped.
- Pour tomatoes into a bowl. Stir in chopped onion and garlic. Add cilantro, cumin, oregano, and parsley.
Nutrition Facts : Calories 11.7 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 3.5 mg, Sugar 1.3 g
RESTAURANT STYLE SALSA
Recipe video above. Just like what you get at your favourite restaurant and those jars sold alongside corn chips at the grocery store.... but it's better, healthier and cheaper! The fresh flavour is so, so good. Make it chunkier or smoother, to your taste.
Provided by Nagi
Categories Dip
Time 5m
Number Of Ingredients 11
Steps:
- Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
- Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
- Taste test with corn chip for salt and lime. Adjust if necessary.
- Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).
CAUTION: EXTREMELY HOT! SALSA
This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!
Provided by canarygirl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
- Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
- Add seasonings, vinegar, olive oil and water and mix well.
- Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
- Stores well in the refrigerator for a couple of days.
- Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!
BEST "NOT TOO HOT" SALSA
I have a favorite Mexican restaurant here that I like especially for their salsa. I commented to one of the waitresses one time that I would love to have the recipe to their salsa and she just up and gave it to me and I've been in 7th heaven since.
Provided by Katrina Hapner
Categories Sauces
Time 15m
Yield 1-2 cups
Number Of Ingredients 4
Steps:
- Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender.
- Add finely chopped green onion, the red pepper and salt.
- Pulse a few times in blender until the consistency of salsa.
- You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc.
- It tastes better if chilled overnight as all the tastes combine together.
Nutrition Facts : Calories 185.9, Fat 2, SaturatedFat 0.5, Sodium 1220.2, Carbohydrate 40.7, Fiber 12.9, Sugar 24.7, Protein 9.3
CHILI'S SALSA RECIPE
This is our favorite way to make Chili's salsa recipe at home. We have experimented with it, and this is as close to their recipe as we have gotten. We love it.
Provided by Renee' Groskreutz
Categories Condiment
Time 10m
Number Of Ingredients 10
Steps:
- Juice the lime
- Add the jalapeno, onion and garlic to a food processor. Pulse for 10 seconds.
- Add in all other ingredients and process to mix. Do not puree. It is OK to have a slightly chunky salsa.
- Pour into a container with a lid and chill in the fridge.
- Serve with your favorite tortilla chips.
CHUNKY SALSA RECIPE FOR CANNING
Satisfying chunky salsa recipe for canning is a great way to use the fresh ingredients and preserve quality food at home.
Provided by Juliea Huffaker
Categories Canning
Time 1h5m
Number Of Ingredients 11
Steps:
- Place 9 pint canning jars and lids into your dishwasher on the sanitize setting.
- Get your water bath canner ready be filling it a little over half way, placing the canning rack at the bottom, and heat on the stove. (the water needs to cover jars by 1-2 inches throughout the processing time. Preheat water to 180 degrees.
- Put on your Plastic or rubber gloves and prepare your peppers! Chop off the stem ends and remove seeds, membranes and pulp. Then chop chunky, and place into a large pot.
- Chop tomatoes into large chunks, and place in a large pot.
- Chop onions, garlic, cilantro, chunky and put them into your large pot with other ingredients.
- . Add salt, sugar and cumin powder.
- Bring salsa to a boil, then lower the heat to a simmer, and simmer for 30 minutes stirring every few minutes.
- Ladle hot salsa into hot steralized canning jars, and LEAVE 1/2 an inch headspace at the top! "Headspace" is the unfilled room in the jar above the food and below the rim. This space is needed for expansion of salsa as the jars are processed!
- Remove air bubbles with a knife.
- Wipe jar rims clean with a clean damp cloth, or paper towel.
- Top with canning lid and rim.
- Turn heat up to high on water bath canner, and get water to a hard boil.
Nutrition Facts : Calories 14 calories, Fat 0 grams fat, Protein 1 gram grams protein, ServingSize 2 tablespoons, Sodium 120 mg milligrams sodium
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Ratings 3
Calories 17 per serving
Category Appetizer
- Add the garlic, canned and fresh tomatoes to your food processor or blender. Sprinkle in the spices and sugar if using. Top with the onion wedges, jalapenos and lime juice then close and pulse until finely chopped. If you like bigger pieces of tomatoes you can add them in after pulsing the other ingredients. Taste and season with additional salt, pepper, and lime juice.
- Transfer to a bowl or jars and refrigerate until ready to used. It tasted best after a few hours so the flavors have time to come together a bit.
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Reviews 11
Calories 56 per serving
Category Appetizers
- Chop the tomatoes, bell pepper if using, and onion into small chunks (as big as you'd like the chunks in your salsa to be) and crush the garlic. Seed and finely chop the green chili pepper.
- Put the tomatoes, bell pepper, chili pepper, and one of the chopped onions, and one crushed clove garlic in a small-medium sized pot. Grab a hand blender and roughly blend about a third of the vegetables. Heat on medium-high heat until bubbling and half-cover the pot with a lid to protect yourself from any hot spattering juices.
- After the vegetable mix has been bubbling away for five minutes, add in the salt and simmer for five more minutes.
- Add the remaining ingredients (1 chopped onion, 1 clove crushed garlic, crushed canned tomatoes, cumin, lemon juice, sugar, vinegar, hot sauce) apart from the fresh cilantro. Mix well and simmer for ten minutes.
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- After they are soft, drain the water and blend until smooth. Then you can just set aside to let cool. While all of that is cooling, chop: (this is when you can determine how chunky you want your salsa to be) 1 medium white onion, some green onion, 1 bunch of cilantro, 3 fresh jalapenos, 3 fresh serrano peppers, 1 - 2 cloves of garlic, and 6-8 medium sized tomatoes
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Total Time 15 mins
Estimated Reading Time 7 mins
- Wash tomatoes thoroughly, core and chop into small pieces. You’ll want to save as much juice as possible, so cut them on a flat plate, rather than a cutting board. Set chopped tomatoes aside in a glass, or ceramic bowl.
- Dice your sweet pepper, onions, garlic, cilantro and hot peppers (stems and seeds removed) and add to tomatoes. Alternatively, you can use a food processor to pulse everything together, but there is something to be said for having excellent knives – and the skills to go with them.
- Fill salsa into glass jars, or other fermentation vessels. Be sure to push the salsa down to remove all trapped air, and make sure that all vegetable pieces are underneath the liquid. Leave at least one inch of headspace, then add a grape leaf or fermentation weight to keep the solids down.
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Estimated Reading Time 6 mins
- Mexican Salsa Verde/Green Mexican Hot Sauce. In non-Mexican regions, this is known as tomatillo sauce. Mexican salsa verde or green Mexican hot sauce is made with fresh tomatillos and peppers.
- Salsa Valentina/Valentina Hot Sauce. Before we jump to the recipe, here is a little background. Valentina is a Mexican brand of pourable hot sauce. This sauce goes great with Mexican chicken wings and with other Mexican appetizers.
- Chipotle Salsa. Anything with chipotle is smokey and makes you crave for more. This chipotle salsa is no exception. For an extra smokey touch, use fire-roasted Roma tomatoes and one more can of chipotle.
- New Mexican Red Chile Sauce. Spread some New Mexican vibe with this red chile sauce. New Mexican Red Chile Sauce is a staple in New Mexican and West Texan cooking.
- Habanero Hot Sauce. Secret Aardvark has played a huge role in making all of us go gaga over habanero hot sauce. We’re grateful for that. Do you want your salsa to be neither too hot nor too bland but moderately hot for you to sustain it?
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From girlgonegourmet.com
Cuisine Mexican
Total Time 25 mins
Category Appetizers
Calories 14 per serving
- Place everything but the lime juice in a blender or food processor. Pulse several times until the tomatoes break down and the mixture is a little chunky. Transfer the mixture to a nonstick skillet.
- Heat the salsa over medium-high to high heat until it starts to bubble. Lower the heat and simmer it for 10 to 15 minutes or until it has thickened. Depending on the size of your skillet this may take more or less time. The easiest way to tell when it’s ready is to drag a spoon or spatula across the bottom of the pan. You should be able to see the bottom of the skillet for a few seconds before the salsa runs back over it.
- Turn off the heat and add the lime juice and stir. Transfer the salsa to an airtight container and chill it for several hours before serving, ideally overnight. This will allow the flavors to fully develop. Makes approximately 1 1/2 cups.
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