Christmas Red White And Green Salsa Recipes

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RED AND GREEN SALSA



Red and Green Salsa image

I put together this recipe to use with a Chorizo dish that I plan to make. I had all of the ingredients on hand. Just a little chopping, mix everything together, and let it sit room temperature for a couple hours to let the flavors meld together. Best of all the taste is delicious.

Provided by J. White Harris

Categories     Vegetables

Time 15m

Number Of Ingredients 7

1 red bell pepper
1 handful cilantro, coarse chopped
3 or 4 green onions, thin sliced
2 jalapeño peppers, seeded, minced
2 Tbsp fresh squeezed lime juice
1 clove garlic, minced
1/4 tsp salt

Steps:

  • 1. Cut bell pepper in half lengthwise; remove seeds and veins and discard. Cut thin strips lengthwise from pepper halves then cut strips in half crosswise.
  • 2. Mix all ingredients in a bowl, cover bowl and let stand a couple of hours at room temperature to blend the flavors.

RED AND GREEN SALSA



Red and Green Salsa image

This is good stuff - not the chunky kind but the kind you wish you could fit more of on your tortilla chip. Developed by San Francisco Chef Traci Des Jardins, cut out of an article in the New York Times food section. Tomatillos look like little green tomatoes in husks. If you don't have any available where you live, use a cup of salsa verde (green salsa) and adjust the additional heat downward accordingly. I've tried it both ways.

Provided by Kumquat the Cats fr

Categories     Sauces

Time 40m

Yield 2 cups, 24 serving(s)

Number Of Ingredients 10

1 dried chipotle chile (or 1 canned)
1 jalapeno pepper, stemmed and seeded
1 lb tomatillo, husks removed (about 6)
2 medium tomatoes, stemmed
1 teaspoon vegetable oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 tablespoon lime juice
salt and pepper, to taste
2 tablespoons cilantro, chopped (optional)

Steps:

  • Preheat oven to 450°F.
  • Place chipotle pepper and jalapeño pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain.
  • Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
  • Transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth.

Nutrition Facts : Calories 10.2, Fat 0.4, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1.6, Fiber 0.5, Sugar 1.1, Protein 0.3

CALIENTE CHRISTMAS SALSA



Caliente Christmas Salsa image

This is a salsa with vibrant colors and even more vibrant flavors! It utilizes authentic ingredients that are all adjustable to suit individual tastes! If fresh cactus is not available, canned cactus may be substituted. The final mixture will be a variegated red and green and will be quite wet. This is a delicious and spicy salsa that, when bottled, makes a nice gift!

Provided by kherder330

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 64

Number Of Ingredients 9

6 tomatillos, diced
5 ripe tomatoes, diced
½ cup minced onion
2 jalapeno peppers, chopped
1 fresh cactus leaf, trimmed and cut into 1/4-inch dice
4 garlic cloves, minced
1 bunch fresh cilantro, chopped
6 tablespoons fresh lime juice
salt and ground black pepper to taste

Steps:

  • Combine the tomatillos, tomatoes, onion, jalapeno peppers, cactus, garlic, cilantro, lime juice, salt, and pepper in a bowl; stir gently to combine.

Nutrition Facts : Calories 4.3 calories, Carbohydrate 0.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 0.5 g

HOLIDAY SALSA



Holiday Salsa image

When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it's scraped clean. -Shelly Pattison, Lubbock, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 7

1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
6 green onions, chopped
1/2 cup fresh cilantro leaves, chopped
1 jalapeno pepper, seeded and finely chopped
1 package (8 ounces) cream cheese, softened
Assorted crackers or tortilla chips

Steps:

  • Pulse cranberries and sugar in a food processor until coarsely chopped. Stir together with onions, cilantro and jalapeno. Cover and refrigerate several hours or overnight., To serve, place cream cheese on a serving plate. Drain salsa; spoon over cream cheese. Serve with crackers or chips.

Nutrition Facts : Calories 146 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 71mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

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