Rosies Famous Salsa Recipes

SALSA RECIPE - AUTHENTIC MEXICAN SALSA ROJA

Steps:

• Blend the tomato, garlic, and jalapeno in a blender.
• Separately, dice the onions and the cilantro.
• Add the tomato, garlic, jalapeno mixture to a frying pan with a small amount of olive oil.
• Heat over medium high heat until it begins to boil, and then remove from heat.
• Put the salsa in a bowl, add the cilantro and onion, and stir well.
• Add salt to taste.

MEDITERRANEAN SALSA RELISH

Steps:

• Combine all ingredients in a bowl. Set side for at least 30 minutes in the refrigerator so the flavors blend together, then serve with lentil chips.

RESTAURANT-STYLE SALSA

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.

SAUCE ROSEE

Steps:

• In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
• Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
• Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

THE BEST RESTAURANT SALSA MADE AT HOME

Steps:

• Basically, you just stir up the ingredients and you got it, but since the original recipe called for a 6 pound can of tomatoes I'm really just estimating what I've done to make it a smaller batch.
• I take the pickled jalapeños (which at my store comes as jalapeño rings) and I chop them up fine in my mini processor. Once chopped up fine, I add what I'm estimating as 1 to 2 teaspoons of jalapeños. For those of you who don't measure like me, it seems to be about 6 or 7 medium sized rings from the jar. However, I'm sure size differs from brand to brand. I also like to add a little bit of the juice from the jar, b/c I think that's what helps give it that restaurant flavor. Just a few dribbles.
• My suggestion is to go light on the jalapeños for your first try. Don't trust the first taste of the salsa -- wait until the next day and taste it. It gets hotter after it has had time to sit. So if the next day it isn't hot enough for you, add more chopped jalapeños or just add a little of the jalapeño juice from the jar.
• When it comes to salt be careful not to over salt -- though I've found if I go too light then it doesn't taste right (taste more like store bought). So again, go light and then add small amounts till it tastes right. Same thing with the garlic powder.
• Remember you can always add but ya can't take out. Course, my first batch was so hot that I had to add another 28 oz can of crushed tomatoes before we could eat it (I think that was about 2 tablespoons of jalapeños and some of the juice!).
• The key to it is to be flexible, be willing to try different amounts till it tastes like you want. Have fun with it!

ROSIE'S RED ONION SALSA

Steps:

• Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.

ROSIE'S FAMOUS SALSA

Steps:

• Combine all ingredients. Serve with tortilla chips.

SMOKY ROASTED SALSA RECIPE

Steps:

• Halve tomatoes and skewer cherry tomatoes
• Quarter and seed bell pepper
• Brush tomatoes, pepper, chilies, and red onion with vegetable oil
• Wrap onion in foil
• Place vegetables on grill with 2 mesquite wood chips that have soaked in water for an hour
• Cook until skins easily fall off
• Chop all cooked ingredients and place in bowl
• Let cool and add tomato sauce
• Stir to combine
• Add green onion, cilantro, and lime juice, and season to taste
• Add green onion, cilantro, and lime juice, and season to taste

TRADITIONAL SALSA

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

THE BEST SALSA EVER

Steps:

• Place all ingredients into a food processor, or blender, and blend until mixture has reached desired consistency.

WORLD FAMOUS SALSA

Steps:

• Puree tomatoes in food processer for 10 seconds.
• Add remaining ingredients.
• Refrigerate for at least 1 hour.