CHILI'S SALSA
Make and share this Chili's Salsa recipe from Food.com.
Provided by JustaQT
Categories Sauces
Time 5m
Yield 4 Cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In food processor place jalapenos and onions.
- Process for just a few seconds.
- Add both cans of tomatoes, salt, sugar, and cumin.
- Process all ingredients until well blended but do not puree.
- Place in covered container and chill.
- A couple of hours of chilling will help blend and enrich the flavor.
- Serve with your favorite thin corn tortilla chips.
ROASTED CHILE SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h
Yield 36 servings
Number Of Ingredients 10
Steps:
- Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
- Divide the ingredients into 3 batches so they will fit into a 12-cup processor
- Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
- 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.
SALSA CHILI
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.
Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
FRESH RESTAURANT-STYLE SALSA
This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!
Provided by NicoleMcmom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 24
Number Of Ingredients 10
Steps:
- Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.
Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g
CHILI WITH FRESH SALSA
A delicious chili with fresh salsa as the main ingredient. This is an adaptation from Chuck and Dave's Salsa website. I love the freshness the salsa brings to the chili. If you prefer a spicier chili, consider using 2 tubs of hot salsa. If you prefer a more mild flavor, try 2 tubs of mild salsa. Enjoy, my family sure did!
Provided by Mere de Claire
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Chop up the onions, garlic and green peppers.
- 2. Add to large pot and sauté for approximately 5 minutes.
- 3. Add the ground sirloin, chili powder, cumin and cook until browned.
- 4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
- 5. Mix well.
- 6. Add additional cumin and chili powder if your taste buds so desire.
- 7. Let simmer for 45-60 minutes mixing as you go.
- 8. Enjoy with a dollop of sour cream.
Nutrition Facts : Calories 447.2, Fat 18.1, SaturatedFat 7, Cholesterol 76, Sodium 1189.7, Carbohydrate 39.8, Fiber 8.1, Sugar 4.7, Protein 33.4
GREEN CHILI SALSA
I received this recipe from a friend at work. It is very fresh tasting and different from other salsas I have made. Great for a party.
Provided by Chris from Kansas
Categories Sauces
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all salsa ingredients.
- Chill overnight.
- Serve with tortilla chips.
Nutrition Facts : Calories 53.1, Fat 3.4, SaturatedFat 0.5, Sodium 130.2, Carbohydrate 5.8, Fiber 1.8, Sugar 2.7, Protein 1.2
CHILI SALSA
These are often used in Brazil as dips/sauces for many dishes. Serving size is a guess since it depends on taste preference and how much you want it.
Provided by Pneuma
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients well seasoning to taste and chill for an hour.
SWEET CHILI AND PEPPER SALSA
Thinly sliced focaccia tastes great with this dip. It is perfect for drinks and parties.
Provided by Jamie Oliver
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavors develop. Check for seasoning before serving.;
DRIED CHILI SALSA
Make and share this Dried Chili Salsa recipe from Food.com.
Provided by Diana Adcock
Categories Sauces
Time 50m
Yield 6 pints
Number Of Ingredients 11
Steps:
- In a medium stainless steel bowl combine dried chili peppers with enough boiling water to cover.
- Weigh chilies down with another bowl to ensure they remain submerged.
- Soak for 20 minutes.
- Drain off half the water, remove any stems if needed and transfer to a blender.
- Puree until smooth.
- Prepare water bath canner, jars and lids/rings.
- In a large stainless steel saucepan combine puree with remaining ingredients.
- Bring to a boil over medium high heat, stirring constantly.
- Reduce to medium and continue to boil gently, stirring frequently, until slightly thickened, about 15 minutes.
- Ladle hot salsa into hot jars leaving 1/2 inch head space.
- Remove air bubbles, wipe rim, center lid, screw band down until fingertip-tight.
- Repeat with remaining jars.
- Place jars in canner-cover with lid.
- Bring to a boil and process jars for 15 minutes.
- Turn off heat, remove canner lid and let jars sit in canner for an additional 5 minutes.
- Remove jars, cool and store.
- Should make 6 to 7 pints.
Nutrition Facts : Calories 172.5, Fat 2.1, SaturatedFat 0.4, Sodium 1197, Carbohydrate 38, Fiber 9.3, Sugar 19.8, Protein 7.3
SMOKY TWO CHILE SALSA
Provided by Steven Raichlen
Categories Condiment/Spread Blender Low Fat Vegetarian Low Cal Hot Pepper Healthy Low Cholesterol Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
- Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
TOMATO CHILE SALSA
Categories Condiment/Spread Sauce Food Processor Herb Onion Pepper Tomato Cocktail Party Super Bowl Vegetarian Backyard BBQ Summer Tailgating Poker/Game Night Vegan Party Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
- Cool to room temperature, about 30 minutes.
- Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
- Transfer to a bowl and stir in cilantro. Season with salt.
CHILI LIME SALSA
This zesty, flavorful salsa will be a hit at your next party! The chilies and limes add a depth of flavor that can't be found in a jar of store-bought salsa. There are some tips/tricks I use to get the best results, so be sure to read those before you go shopping. This recipe makes about two quarts, and you may pressure can it for storage. Cooking is not necessary.
Provided by Faux Chef Lael
Categories Sauces
Time 30m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Tip 1: As with most salsas and sauces, this salsa is best made a day in advance in order for the flavors to meld. It can be stored in the fridge for up to a week.
- Tip 2: Use ripe tomatoes! This is the perfect recipe to use up tomatoes that are getting mushy. If you can't get fresh garden tomatoes, use Romas from the store for best flavor You can place the tomatoes in a paper bag for 24 hours to ripen them further if needed. It's important to de-seed the tomatoes so that your salsa is not watery. See directions below.
- Tip 3: Cilantro stems contain a ton of flavor, so use them! It will save you time by not having to pluck the leaves off.
- Tip 4: When juicing any citrus fruit, you'll get more juice if the fruit is warm. After zesting, zap your naked limes in the microwave for 15-30 seconds before cutting in half and juicing.
- Tip 5: White onions have that sharp flavor that you need to give salsa it's kick, so don't substitute.
- Tip 6: The heat of a jalapeno comes from its seeds, so de-seed them if you want a milder salsa. I usually de-seed one, and leave the seeds of the other. OPTIONAL: For richer flavor, you can fire roast your peppers over a gas burner, or in a cast iron skillet on an electric stove . Once they are black on all sides, seal them in a plastic baggie to sweat for 30 minutes, then peel them. ALWAYS WEAR GLOVES when handling peppers.
- Tip 7: You can make your own taco seasoning, or use a packet. I prefer McCormick HOT taco seasoning because it has the most flavor. Don't worry, there's not enough cayenne in the packet to make your salsa too spicy. If you want it spicier, add additional cayenne or extra chopped jalapeno with seeds.
- To begin, you'll need a very large mixing bowl, a medium bowl that a strainer/colander will fit in, and a small bowl for juice/trash/seeds.
- Cut tomatoes into quarters, remove core, then use your fingers to scoop out the seeds and juice into the small bowl, leaving the empty "shell" of the tomato. Using a very sharp knife, chop the tomatoes into small, quarter inch pieces. place the chopped tomato in the strainer over the medium bowl to drain any additional liquid. When all the tomatoes are in the strainer, sprinkle them with the salt and stir, then allow them to rest in the bowl for about 30 minutes while you prep the other ingredients. The salt will draw out extra moisture and drain it into the bowl below.
- Rinse the entire bunch of cilantro under cold water, then blot it dry with paper towels. Mince the cilantro, including the stems. Add cilantro to the large mixing bowl.
- Peel and chop the onion into very small pieces, a little larger than a mince, and add it to the large bowl.
- De-seed jalapenos as desired, then chop finely and add to large bowl.
- Zest two limes, add zest to bowl. Then warm the limes and juice both into the bowl.
- Add the cans of chilies and tomato sauce, the minced garlic, and the taco seasoning to the bowl.
- Now add the strained, salted tomatoes to the bowl and stir the salsa well. Add additional salt and seasonings to taste. When tasting, be sure to use a tortilla chip. Sometimes it seems like you need more salt, but tasting it with the salty chip will be enough.
- For best flavor, refrigerate 24 hours.
Nutrition Facts : Calories 52, Fat 0.4, SaturatedFat 0.1, Sodium 1140.9, Carbohydrate 12.4, Fiber 3.3, Sugar 7, Protein 2.3
HATCH CHILE SALSA
You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!
Provided by COOKINGQUEEN75
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g
CHILEAN SALSA
After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!!
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
- Transfer mixture to a serving bowl.
- Add the remaining ingredients and stir to combine.
- Will keep in the refrigerator for 2-3 days.
Nutrition Facts : Calories 374.3, Fat 28.2, SaturatedFat 3.7, Sodium 1771.9, Carbohydrate 29.3, Fiber 6.8, Sugar 15.5, Protein 5.6
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