HOMEMADE SALSA
A super easy, super fresh, super delicious salsa. You'll never need another salsa recipe again! This has been my go-to recipe for years, it's definitely a family favorite. We make it almost every week. It's a staple recipe.
Provided by Jaclyn
Categories Appetizer
Time 5m
Number Of Ingredients 12
Steps:
- Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
- Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
- Store in refrigerator up to 1 week.
Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Sodium 41 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
ALMOST HOMEMADE SALSA
I had a very hard time trying to get my homemade salsa to taste like my grandmother's. I eventually got tired of my husband making funny faces every time he tested one of my new creations so I made due with what I had!! Even the cheapest salsa will taste great doctored up a bit.
Provided by HOTTOPOT
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a blender on medium speed, blend jar of salsa adding any of the options listed or whatever you prefer.
- Blend until smooth.
Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 340.3, Carbohydrate 3.8, Fiber 0.9, Sugar 1.8, Protein 0.9
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
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.
ALMOST-FAMOUS CORN SALSA
Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
- If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
- Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.
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- Classic Pico de Gallo. You can never go wrong with classic pico de gallo. This is a staple in my household for all my Mexican meals. I use it in all my fish tacos, burritos, fajitas, and more.
- Roasted Tomatillo Salsa (Salsa Verde) When I hit the salsa bar at my local taco shop, I always reach for verde. I love it so much that even when I make Mexican food at home, it’s not the same without it.
- Easy Roasted Corn Salsa. If you like your salsa more tomatoey, this one won’t disappoint. Canned tomatoes make up the base so it’s very rich. It’s also got a generous handful of frozen corn for a sweet surprise.
- Roasted Mango-Habanero Salsa. The best habanero recipes showcase this might pepper while balancing out the fiery heat. And this salsa does it best! Mango and habanero are a match made in heaven.
- Roasted Red Pepper Salsa. Another exceptional roasted salsa that’s less fiery is this red pepper salsa. Roasting the bell peppers makes them sweeter and more savory.
- Spicy Pineapple Avocado Salsa. Vacations may be few and far between, but you can have this tropical paradise anytime you please. Juicy pineapples and fresh avocado are a summery treat to pair with all your fresh dishes.
- Fresh Mango Salsa. Mango salsa is like a Mexican fiesta in a bowl. It’s a gorgeous, eye-catching salsa with an even better flavor to match. Unlike most salsas, this one doesn’t have tomatoes.
- Watermelon Salsa. Juicy watermelon is a fun summer take on fresh salsa. It’s spruced up with cilantro, red onion, and jalapenos. If you want to give it a pop of freshness, toss in the mint.
- Easy Blender Fire Roasted Salsa. The blender is your trick to getting semi-chunky restaurant-style salsa. You’ll roast the jalapenos and alliums, then toss them in the blender with canned tomatoes, lime, and spices.
- Grilled Pineapple Salsa. You know, pineapple salsa is phenomenal when you roast it too. It gives this juicy salsa a whole other layer of depth. It’s sweet, caramelized, and soaked in rum before roasting for even more flavor.
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