Non Spicy Salsa Recipes

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RESTAURANT STYLE MILD SALSA



Restaurant Style Mild Salsa image

This restaurant style mild salsa recipe takes under 5 minutes to make and is a great healthy fresh homemade appetizer perfect for game day! It can be made all year round as it uses canned tomatoes! With cilantro, lime juice, onion and a few spices you can have this easy salsa on the table in minutes. Serve it with flour tortillas or with corn chips for a naturally gluten free snack.

Provided by Claire | Sprinkle and Sprouts

Categories     Appetizer     Snack

Time 5m

Number Of Ingredients 9

28 oz can whole plum tomatoes (including juice)
1 small onion ((see note 1))
3 cloves garlic
1 tsp ground cumin
1/2 tsp ground coriander
1 1/2 tsp salt
2 tsp granulated sugar
3 tbsp lime juice
1 cup cilantro (tightly packed)

Steps:

  • Pour the canned tomatoes and their juice into a food processor (or blender).
  • Peel and roughly chop the onion then add it to the tomatoes
  • Peel the garlic and add them to the processor
  • Add the spices, salt, sugar and lime juice. Then add the cilantro to the top.
  • Pulse chop your salsa until you have the desired consistency.
  • Transfer the salsa to an airtight container and refrigerate for at least 3 hours and up to 4 days.

Nutrition Facts : Calories 24 kcal, Carbohydrate 5 g, Sodium 464 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SURPRISINGLY TASTY TOMATO-LESS SALSA



Surprisingly Tasty Tomato-less Salsa image

Stray from the ordinary salsa or pico de gallo... cut the tomatoes!

Provided by Sunny Castaneda

Categories     Salsas

Time 20m

Number Of Ingredients 10

3-4 colorful sweet peppers
2 Large jalapenos
1 Med serrano pepper
2-3 green onions
1/2 c chopped cilantro, fresh
1/4 c chopped red onion
1 tsp minced garlic
2-3 Tbsp red wine vinegar
Drizzle canola or olive oil
salt & pepper

Steps:

  • 1. Chop green onion and all peppers. (De-vein and de-seed peppers before chopping. I leave in only the Serrano's veins and seeds for a MEDIUM heat. For HOT heat, leave the jalapenos' veins and seeds in also.) Add to bowl.
  • 2. Next, chop and add cilantro, red onion and garlic to mixture. Stir.
  • 3. Drizzle very lightly with oil, (about 2 teaspoons.) Then add red wine vinegar. Salt and pepper to taste. (I add about a teaspoon of each.) Stir, making sure to coat everything with oil and vinegar.
  • 4. Serve with chips or as a topping for tacos, nachos, burgers... endless choices. (Add to a large container of sour cream to make a unique, spicy dip.)

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