Eilas Salsa Recipes

TONY'S RIDICULOUSLY EASY HOMEMADE SALSA

Tony's Ridiculously Easy Homemade Salsa image

Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Appetizer Dairy Free Gluten Free Grain Free Nut Free Snack Vegan Vegetarian

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds tomatoes (vine-ripe, roma or heirloom), cored and quartered -- I like Roma best for texture
1/2 medium yellow onion, roughly chopped
1 green onion, ends trimmed
2-3 cloves of garlic, finely chopped
2 jalapeños (with seeds If you like heat!), diced
1 heaping handful of cilantro (about 1/2 cup)
Half a lime, juiced
Pinch of cumin
Pinch of sugar
Salt, to taste

Steps:

Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 31 kcal, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 6.7 g, Fiber 1.7 g, Sugar 0.9 g, Protein 1.2 g

THE BEST HOMEMADE SALSA YOU'LL EVER EAT

The Best Homemade Salsa You'll Ever Eat image

This recipe for homemade Mexican-style salsa is hands down the best salsa you'll ever eat. Tomatoes and peppers are perfectly charred on the stovetop before they're blended with the other ingredients. So good and simple!

Provided by Amy Rains

Categories Appetizer

Time 30m

Number Of Ingredients 9

Ingredients

6 medium size vine ripened tomatoes (stem removed)
2 jalapeno peppers
1 poblano pepper
1 cup green onion (diced)
1 lime (juice of)
1 cup canned diced tomatoes
1 cup chopped fresh cilantro
2 cloves garlic (minced)
1 tbsp chicken bouillon powder or sea salt

Steps:

Heat a large skillet to medium high heat. Place tomatoes and peppers in the skillet.
Continue to saute, rotating the vegetables occasionally, so several sides begin to blister. See photos above. This will take around 20 minutes. Set aside to cool.
Once cooled, chop off the stems of the peppers, and remove the seeds from the jalapeño (you can also keep some seeds for more heat in your salsa). Cut the vegetables into large pieces.
Place tomatoes, peppers, onions, lime, and canned tomatoes into a blender and pulse quickly until just mixed (about 5 seconds). Add garlic, cilantro, and bouillon. Pulse for another 15 seconds until well blended but chunky.
Place in a large bowl and refrigerate until cooled before serving. Serve with your favorite Mexican dish or with chips.

Nutrition Facts : Calories 18 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 27 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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