Good 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.

THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

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

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

EASY HOMEMADE SALSA



Easy Homemade Salsa image

Homemade restaurant style salsa! So easy to make and tastes just like it's from your favorite restaurant! Perfect for dipping chips into or spreading all over some tacos.

Provided by Serene

Categories     salsa

Time 10m

Number Of Ingredients 9

1 (14.5 oz can) diced tomatoes (OR 1 pound fresh tomatoes)
1 (10 oz can) diced tomatoes with green chiles
3 cloves garlic (crushed)
½ onion (roughly chopped)
1 jalapeno (deseeded and membranes removed)
½ tbsp honey
½ cup cilantro
¼ tsp salt
Juice from 1/2 lime

Steps:

  • Prepare Ingredients: Add the onion, jalapeno, and garlic to the food processor and pulse until chopped up.
  • Pulse: Add in the tomatoes and continue to pulse until the tomatoes break down and release juices.
  • Season: Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)
  • Blend: Pulse in the processor to desired consistency. Chunky or smooth. Taste and adjust salt, honey, or lime juice as needed.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 25 kcal, Sugar 4 g, Sodium 197 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g

HOMEMADE SALSA



Homemade Salsa image

A super easy, super fresh, super delicious salsa. You'll never need another salsa recipe again! This has been my go-to recipe for years, it's definitely a family favorite. We make it almost every week. It's a staple recipe.

Provided by Jaclyn

Categories     Appetizer

Time 5m

Number Of Ingredients 12

1 1/4 lbs ripe Roma tomatoes* ((about 5 - 6))
1 (14.5 oz) can petite diced tomatoes**
2 green onions,*** (ends trimmed, chopped into thirds)
1/3 cup chopped red onion ((about 1/4 of a medium))
1 jalapeno pepper,**** (seeded and roughly chopped)
1/3 cup fresh cilantro ((about a handful))
1 large clove garlic, (roughly chopped)
2 Tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp granulated sugar ((optional))
Salt and pepper to taste

Steps:

  • Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
  • Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
  • Store in refrigerator up to 1 week.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 41 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 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

SALSA



Salsa image

This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.

Provided by Cecilia Donnelly

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

Time 10m

Yield 4

Number Of Ingredients 8

4 large tomatoes, chopped
1 onion, chopped
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1 tomatillo, diced
salt to taste
1 jalapeno pepper, minced

Steps:

  • In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g

ULTIMATE TOMATO SALSA



Ultimate tomato salsa image

Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar

Provided by Oli Wilson-Nunn

Categories     Side dish

Time 5m

Number Of Ingredients 6

4-6 medium tomatoes, peeled and finely chopped
½ red onion, very finely chopped
1 small garlic clove, chopped
small splash of white wine vinegar
½ lime, juiced
½ bunch of coriander, roughly chopped

Steps:

  • Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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

BEST FRESH TOMATO SALSA RECIPE



Best Fresh Tomato Salsa Recipe image

This super easy and fresh tomato salsa recipe is so good and can be ready in 10 minutes or less. Made with sweet vibrant tomatoes blended with herby, clean cilantro, crunchy red onion, spicy chilies, honey, salt and pepper. Healthy, light and the perfect dip with tortilla chips or topping on eggs, chicken or fish. A super simple vegan and gluten free recipe!

Provided by Amy

Categories     Dressings and Sauces

Time 5m

Yield 6

Number Of Ingredients 8

6-7 fresh tomatoes - I used a combo of vine, Roma and cherry tomatoes
1/3 cup fresh packed cilantro
1/4 cup chopped red onion
2 tablespoons green chilies
1 tablespoon minced garlic
1 tablespoon honey or maple syrup
1 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Prep the tomatoes. If you are using tomatoes that have seeds then you will want to remove them. If you are using cherry tomatoes then you do not need to remove the seeds. To clean tomatoes all you need to do is slice each one in half, lengthwise, trim off the end and scrape the seeds out with a spoon. Then simply slice them.
  • Blend the salsa. Add the chopped tomatoes, red onion, green chilies, cilantro, garlic, honey, salt and pepper to the bowl of a food processor or high speed blender and blend on high until desired consistency is achieved. I like my salsa chunky so I blended it for about 15 seconds.
  • Serve. Pour the salsa into a bowl and serve it with your favorite tortilla chips.

Nutrition Facts : ServingSize 1/4 cup, Calories 43 calories, Sugar 7.1 g, Sodium 396.1 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 10 g, Fiber 2.1 g, Protein 1.5 g, Cholesterol 0 mg

THE BEST HOMEMADE SALSA



The Best Homemade Salsa image

Provided by Mel

Categories     Appetizers

Time 1h40m

Number Of Ingredients 13

10 cups peeled, chopped and drained tomatoes (see note)
3 cups chopped onion
1 3/4 cups chopped green bell pepper
5 jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)
7 cloves garlic, finely minced
2 1/2 teaspoons ground cumin
2 1/2 teaspoons coarsely ground black pepper
2 1/2 tablespoons canning or pickling salt (see note)
1/3 cup chopped fresh cilantro
1/3 cup sugar (optional, depending on sweetness of tomatoes)
1 1/4 cups apple cider vinegar (see note)
16 ounces tomato sauce (NOT optional - necessary for safe canning/proper pH)
12 ounces tomato paste (optional if you want a thicker salsa)

Steps:

  • Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
  • Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
  • Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
  • Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn't sealed correctly and will need to be refrigerated or re-processed).

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