TONY'S RIDICULOUSLY EASY HOMEMADE SALSA
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
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
ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
PARMESAN SALSA ( ITALIAN GLOP)
Appetizer, Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..
Provided by K-Jon Chef
Categories Spreads
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.).
- Let sit under refrigeration over night for best flavor.
- Bring to room temperature before serving.
- Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
- Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.
Nutrition Facts : Calories 743.4, Fat 60.8, SaturatedFat 23.5, Cholesterol 99.8, Sodium 1735.4, Carbohydrate 5.5, Fiber 0.3, Sugar 1.1, Protein 43.8
PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
- On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
- Place in preheated oven and cook until cheese melts.
- Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
- In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
- In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
- Add tomato mixture to Parmesan crisps and top with pancetta.
CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA
One fan's husband liked this Crispy Chicken Parmesan with Avocado Salsa so much that he asked for it twice in one week.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
- Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
- Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
PARMESAN SALSA
Categories Condiment/Spread Cheese Appetizer Cocktail Party Low Carb
Yield 2 cups, or more
Number Of Ingredients 9
Steps:
- Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.) Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving. Chef's Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..
SALSA DI PARMIGIANO
This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.
Provided by Jessica
Categories Sauces
Time 45m
Yield 2-3 cups
Number Of Ingredients 8
Steps:
- Place all ingredients except olive oil into the bowl of a food processor.
- Pulse for 10 seconds while adding olive oil.
- Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
- Transfer mixture into a sealed container and refrigerate for up to one week.
- *** Bring to room temperature before serving.
SALSA CHICKEN PARMESAN
Make and share this Salsa Chicken Parmesan recipe from Food.com.
Provided by Linda Lu
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan over medium heat.
- Sprinkle spices on both sides of chicken and place in frying pan.
- Saute chicken 2-3 minutes per side.
- Spoon salsa evenly over chicken, cover and simmer 7-10 minutes.
- Sprinkle on parmesan cheese and then mozzarella cheese.
- Cover and cook 5-7 minutes longer.
SALSA DI PARMIGIANO (PARMESAN DIP)
This recipe is courtesy of Michael Chiarello on the Food Network. This is simple to make and yummy to eat. It's great on crostini and bruschetta and I'm sure on or in many other foods! Note: this dip is a little oily and when it sits, has oil that settles on the top--it's supposed to do that.
Provided by Juenessa
Categories < 15 Mins
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
- Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel.
- Stir in the green onion, olive oil and black pepper and pulse again.
- Cover and let stand at room temperature for at least 4 hours before using.
- **Cook time does not include letting stand at room temperature for 4 hours before serving.
More about "parmesan salsa recipes"
MICHAEL CHIARELLO'S SALSA DI PARMIGIANO | ALEXANDRA'S …
From alexandracooks.com
4.7/5 (3)Category AppetizerCuisine ItalianTotal Time 15 mins
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses and garlic in a food processor until reduced to a fine, pea-sized gravel. Transfer this mixture to a bowl and stir in the scallions.
- Add the oregano, rubbing it between your fingers over the bowl, red pepper flakes, 1 cup of the olive oil and black pepper. Stir. If mixture seems dry, add more olive oil by the 1/4 cup. Cover and let stand at room temperature for at least 4 hours before using.
PARMESAN AND ASIAGO CHEESE SALSA - HONEST COOKING
From honestcooking.com
Servings 8Estimated Reading Time 4 minsAuthor Pamela BraunTotal Time 15 mins
OVEN BAKED SALMON WITH ALMOND PARSLEY SALSA
From ageright.org
BECHAMEL SAUCE RECIPE {BESCIAMELLA} - ITALIAN RECIPE …
From italianrecipebook.com
LIGHT CREAMY PARMESAN SAUCE - MIA'S CUCINA
From miascucina.com
POMEGRANATE SALSA A SEASONAL SALSA RECIPE FOR WINTER
From goodlifeeats.com
PARMESAN CRUSTED SALMON WITH MANGO SALSA - FOOD DOLLS
From fooddolls.com
GARLIC PARMESAN SAUCE - FAMILY DINNERS
From familydinners.com
PARMESAN-CRUSTED CHICKEN WITH CHUNKY TOMATO SALSA - RECIPES
From delicious.com.au
ZUCCHINI CHEESE AND SALSA BAKE - LOW CARB HIGH FLAVOR MEAL
From plattertalk.com
SUMMER SALSA PASTA - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
PARMESAN AND SALSA RECIPES - SUPERCOOK
From supercook.com
EASY CHEESY SALSA MEATLOAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love