ROASTED PEPPER BLENDER SALSA
Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.
SMOKY FOUR-PEPPER SALSA
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Provided by Julia C Brogli
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat.
- Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
- Peel tomatoes and drain excess liquid. Peel and seed peppers.
- Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g
WONDERFUL SALSA
This is the best salsa recipe I've found so far and I've tried about a dozen. I got it from one of the local hospital cookbooks that are sold in my area. I changed it a bit and have been canning it for years. The reason I plant a garden is for this salsa. We would be lost without it. Hope you like it as much as we do. One of our members who is a food scientist took this salsa to work, tested the pH and found it measured under 4.0 (well within the safety limit for boiling water bath processing).
Provided by Jazze22
Categories Sauces
Time 1h15m
Yield 3 quarts, 96 serving(s)
Number Of Ingredients 12
Steps:
- Mix all together and bring to a slow boil for 10 minute.
- Seal in jars and cook in hot water bath for 10 minute.
- This is a medium salsa. This is also a chunky salsa so if you want a smoother salsa cut your veggies into smaller pieces.
- Yields 3-6 quarts or pints.
Nutrition Facts : Calories 12.5, Fat 0.1, Sodium 200.1, Carbohydrate 2.9, Fiber 0.6, Sugar 2, Protein 0.4
FRESH PEPPER SALSA
This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.
Provided by Starrah
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely mince all the fresh vegetables, and mix well in a bowl.
- Stir in lemon juice and olive oil.
- Slowly add the powdered ingredients while stirring.
SMOKY TOMATO PEPPER SALSA
This Brazilian salsa finished with sweet paprika makes a great accompaniment for grilled meat and fish
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 8
Steps:
- Put all the ingredients in a food processor and pulse until chopped, but not too fine. Pour into a serving bowl and add seasoning and a pinch of sugar.
Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SIX PEPPER SALSA
I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.
Provided by ctrmom
Categories Sauces
Time 1h55m
Yield 6-12 quarts or pints, 192 serving(s)
Number Of Ingredients 15
Steps:
- Combine everything in a LARGE pot and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Ladle hot salsa into hot jars leaving 1/4 inch headspace.
- Wipe jar rim with clean cloth and top with heated two-piece caps.
- Process for 15 minutes in a boiling-water canner.
FOUR PEPPER SALSA
I made up this salsa recipe today - the first one that I've done on my own - kind of an experiment although my mom makes salsa. Anyhoo....this salsa uses four different kinds of peppers. Enjoy!
Provided by Tinkerbell_16
Categories Onions
Time 40m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Roast Anaheim chili pepper on medium to medium/high heat in a pan on the stove.
- Chop all peppers, tomatoes, cilantro, and onions.
- Mix all ingredients thoroughly together in bowl.
- Can be eaten with tortilla chips, tacos, burritos, etc. - any Mexican or Spanish food is good.
Nutrition Facts : Calories 37.8, Fat 0.5, SaturatedFat 0.1, Sodium 589.2, Carbohydrate 8.3, Fiber 2, Sugar 3.1, Protein 1.7
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