Salsaspuds Recipes

EASY NO-COOK SALSA RECIPE

Easy No-Cook Salsa Recipe image

Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It's bright, fresh and perfect for parties!

Provided by Gina

Time 5m

Number Of Ingredients 7

Ingredients

1/4 small onion
2 small cloves peeled garlic
1/2 jalapeño (seeded and membranes removed or leave in for spicy)
14.5 ounce can diced tomatoes (not with basil I use Tuttorosso)
handful cilantro
juice of 1 lime
1/4 teaspoon kosher salt

Steps:

Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

Nutrition Facts : ServingSize 3 /4 cup, Calories 28 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 201 mg, Fiber 1 g, Sugar 2 g

SPICY SALSA

Spicy Salsa image

This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.

Provided by Pam Garrison

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h

Yield 20

Number Of Ingredients 10

Ingredients

3 large ripe tomatoes, diced
3 roma (plum) tomatoes, diced
4 green onions, finely chopped
4 fresh jalapeno peppers, finely diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black pepper
salt to taste

Steps:

In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 1.2 g

CAUTION: EXTREMELY HOT! SALSA

Caution: Extremely Hot! Salsa image

This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!

Provided by canarygirl

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 12

Ingredients

2 jalapenos
3 habaneros
1 small onion
2 garlic cloves
2 tablespoons cilantro, chopped
1 teaspoon cumin seed
1/4 teaspoon oregano, to taste
1 pinch thyme, to taste
salt and pepper
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup water

Steps:

Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
Add seasonings, vinegar, olive oil and water and mix well.
Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
Stores well in the refrigerator for a couple of days.
Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!

SALSA FOR PUPUSAS

Salsa for Pupusas image

This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).

Provided by cervantesbrandi

Categories Sauces

Time 12m

Yield 2 cups

Number Of Ingredients 8

Ingredients

4 roma tomatoes
1/4 small white onion
1 small garlic clove
4 serrano chilies
4 cups water
1 teaspoon chicken bouillon powder
1 teaspoon canola oil
1 teaspoon vinegar

Steps:

Place the first 5 ingredients in the blender and blend on high.
Heat the canola oil on medium high heat and pour the salsa into the pan.
Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
Allow the salsa to come down to room temperature and serve.

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Roast the vegetables. Preheat the oven to 400 degrees. Remove the tomatoes from the vine and place them on a non-stick baking sheet (or a baking sheet that has been sprayed down with cooking spray.)
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