Salsa Vinagreta Recipes

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SALSA VINAGRETA



Salsa Vinagreta image

Make and share this Salsa Vinagreta recipe from Food.com.

Provided by Iowahorse

Categories     Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 9

4 small tomatoes, peeled and chopped
1 small onion, chopped (1/2 cup)
2 jalapenos, seeded and chopped
2 teaspoons olive oil
1 teaspoon vinegar
1 teaspoon lime juice
2 cloves garlic, minced
1/2 teaspoon crushed dried oregano (Greek if available)
1/2 teaspoon salt

Steps:

  • Combine all ingredients.
  • let set in fridge 20 min.
  • Serve.
  • Makes about 2 cups.

Nutrition Facts : Calories 97.8, Fat 5, SaturatedFat 0.7, Sodium 592.4, Carbohydrate 12.9, Fiber 3.2, Sugar 6.8, Protein 2.3

SALSA VINAIGRETTE



Salsa Vinaigrette image

Categories     Blender     Citrus     Onion     Tomato     Vegetable     No-Cook     Quick & Easy     Salad Dressing     Lime     Jalapeño     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 6

1 cup chopped peeled seeded vine-ripened tomato (about 3/4 pound)
3 tablespoons chopped onion
1 small jalapeño chili, chopped (wear rubber gloves)
2 1/2 tablespoons fresh lime juice
1/4 cup vegetable oil
2 tablespoons finely chopped fresh coriander

Steps:

  • In a blender blend together tomato, onion, jalapeño, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.

SNAPPY SOUTHWEST SALSA VINAIGRETTE



Snappy Southwest Salsa Vinaigrette image

Make and share this Snappy Southwest Salsa Vinaigrette recipe from Food.com.

Provided by Berts Kitchen Witch

Categories     Salad Dressings

Time 20m

Yield 2-3 cups

Number Of Ingredients 11

1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon sugar
1/4 cup red wine vinegar
2 tablespoons lime juice
3 tablespoons corn oil
3 tablespoons olive oil
3 fresh jalapenos (seeded and minced fine)
2 cups salsa (your favorite brand or homemade)
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Steps:

  • Mix together the first 5 ingredients in a large mixing bowl.
  • Whisk to combine.
  • SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
  • Add in jalapeños and salsa, whisking to combine.
  • Season with sea salt and black pepper, to your tastes.
  • Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
  • Shake well before using after it has been stored.

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