Simplejalapenosalsa Recipes

SIMPLE SALSA

Simple Salsa image

Quick and easy salsa recipe.

Provided by SLG

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 35m

Yield 10

Number Of Ingredients 8

Ingredients

1 habanero pepper, halved and seeded
1 jalapeno pepper, halved and seeded
2 fresh red chile peppers, halved and seeded
2 (16 ounce) cans diced tomatoes
1 onion, cut into chunks
1 bunch fresh cilantro
4 green onions, roughly chopped
3 cloves garlic

Steps:

Preheat oven to 350 degrees F (175 degrees C). Arrange habanero pepper, jalapeno pepper, and red chile peppers on a baking sheet.
Bake in preheated oven until browned, about 15 minutes.
Transfer peppers to a food processor; add tomatoes, onion, cilantro, green onions, and garlic. Pulse until desired consistency.

Nutrition Facts : Calories 31.9 calories, Carbohydrate 5.9 g, Fat 0.1 g, Fiber 1.5 g, Protein 1.4 g, Sodium 147.7 mg, Sugar 3.5 g

JALAPENO SALSA

Jalapeno Salsa image

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.

Provided by Trey

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 27m

Yield 25

Number Of Ingredients 8

Ingredients

10 fresh jalapeno peppers
2 tomatoes
1 white onion, quartered
¼ cup chopped fresh cilantro, or more to taste
2 cloves garlic, smashed
1 lime, juiced
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g

JALAPENO SALSA

Jalapeno Salsa image

This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.

Provided by Dancer

Categories Sauces

Time 40m

Yield 3 pints

Number Of Ingredients 9

Ingredients

3 cups chopped peeled cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1 1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar

Steps:

Combine all ingredients in large saucepot.
Bring mixture to a boil.
Reduce heat.
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.

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Cut the jalapeños lengthwise and remove the stems, veins, and seeds (if you want a rather mild salsa). If you want your salsa very spicy, leave the veins and just remove the seeds.
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