Easy And Delicious Salsa Recipes

EASY NO-COOK SALSA RECIPE

Steps:

• Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

THE BEST FRESH TOMATO SALSA

Steps:

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

EASY HOMEMADE MILD SALSA RECIPE

Steps:

• Combine all the ingredients in a bowl. If you want your homemade salsa to have a smoother texture-more like jarred-pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

EASY AND DELICIOUS SALSA

Steps:

• Heat jalapenos in a large iron skillet on medium-high heat until skin is semi blackened. Set jalapeno's to the side and cut off stems and slice each jalapeno in half.
• Add the onion slices to the iron skillet and cook for about one-two minutes or until browned and flip slices to brown the other side.
• In a large blender add 1 can of drained diced tomatoes, half of the jalapeno's, and half of the onion slices. (if you are using fresh garlic, add half of the minced garlic to blender).
• Using the pulse setting on the blender, pulse several times until blended and pour into large bowl.
• Use the remainder of the ingredients and pulse in the blender. Add to the rest of your salsa in large bowl.
• Cut limes in half and squeeze into salsa.
• Add pepper, salt, and garlic powder (unless you are using fresh garlic) to taste and mix well.
• Add fresh cilantro to taste (optional).

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.

FRESH SALSA RECIPE

Steps:

• Cook and simmer all ingredients on medium heat all for 2 hours (or until the desired thickness) in a large stock pot.
• Fill sterilized canning bottles and leave ¼ inch headspace in the jars.
• Cook in an additional hot water bath for another 25 minutes on boiling.
• Makes 14 pints.

EASY BURRITO CASSEROLE

Steps:

• Preheat the oven to 350°F.

CHICKEN SALSA SOUP

Steps:

• Cut chicken into bite-size pieces.
• Heat oil in a large Dutch oven over medium high heat. Once hot, add chicken and taco seasoning and cook for 2-3 minutes per side, or until seared on each side.
• Add Pace Picante, broth, corn, and black beans. Bring to a simmer, cover, and let cook for 8 minutes.
• Remove from the heat, squeeze fresh lime juice over the top and stir the soup.
• Serve warm with your choice of toppings.