Parmesan Salsa Recipes

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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

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

ROASTED SALSA



Roasted Salsa image

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

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
1 lime, juiced
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
¾ teaspoon dried oregano, or more to taste
¾ teaspoon ground cumin, or more to taste
¾ teaspoon kosher salt, or more to taste
¾ teaspoon ground black pepper, or more to taste
½ teaspoon celery salt, or more to taste

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)



Parmesan Salsa ( Italian Glop) image

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

1 -3 large chopped garlic clove (or to taste)
1 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil (fresh)
2 tablespoons chopped scallions
1 1/2 teaspoons chili pepper flakes (optional)
4 ounces extra virgin olive oil
1 lb parmesan cheese, broken into 1-inch chunks (Parmigiano-Reggiano)

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



Parmesan Crisps with Pancetta and Roma Tomato Salsa image

Provided by Guy Fieri

Categories     appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 8

1 cup grated Parmigiano-Reggiano
1 teaspoon paprika
1 teaspoon freshly black pepper, plus more for seasoning
1/2 cup chopped pancetta
1 cup diced Roma tomatoes
2 tablespoons julienne fresh basil leaves
Salt
2 tablespoons extra-virgin olive oil

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



Crispy Chicken Parmesan with Avocado Salsa image

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

1/3 cup dry bread crumbs
1/3 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup KRAFT Real Mayo
1/2 tsp. chili powder
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup chopped avocados
1/2 cup tomatillo salsa
1/2 cup chopped tomatoes

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



PARMESAN SALSA image

Categories     Condiment/Spread     Cheese     Appetizer     Cocktail Party     Low Carb

Yield 2 cups, or more

Number Of Ingredients 9

(Yield: 2+ Cups)
8 ounces Parmesan cheese, broken into 1" chunks
8 ounces Asiago cheese, broken into 1" chunks
1 tablespoon chopped garlic
1 teaspoon freshly ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 teaspoon pepper flakes
1-1/2 cups extra virgin olive oil

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



Salsa Di Parmigiano image

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

8 ounces parmesan cheese, broken into 1 inch chunks
8 ounces asiago cheese, broken into 1 inch chunks
1 tablespoon garlic, chopped
1 tablespoon fresh ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 tablespoon red pepper flakes
1 1/2 cups extra virgin olive oil

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



Salsa Chicken Parmesan image

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

1 teaspoon vegetable oil
4 boneless skinless chicken breasts
1 dash chili powder
1 dash paprika
1 dash garlic powder
3/4 cup salsa
3 tablespoons parmesan cheese
3/4 cup grated mozzarella cheese

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)



Salsa Di Parmigiano (Parmesan Dip) image

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

1/2 lb parmesan cheese, not too dry
1/2 lb asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onions
1 1/2 cups extra virgin olive oil
1 teaspoon fresh ground black pepper

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.

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