Nonamesalsa Recipes
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.
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
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
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