VEGETABLE SALSA
Get your veggie fix with this low calorie salsa that is a great way to use up all those vegetables you picked up at the farmer's market.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat the barbecue or broiler. Halve tomatoes, zucchinis, eggplants, and squashes lengthwise. Grill or broil vegetables until softened and lightly browned on both sides. Let cool.
- Chop vegetables into small pieces, then toss them together in a large bowl. Mix in onion, turmeric, cumin, canola oil, orange juice, and salt to taste. Cover and chill in the refrigerator for about 30 minutes. Serve on top of sliced, toasted whole-wheat bread.
Nutrition Facts : Calories 51 g, Fat 2 g, Fiber 3 g, Protein 2 g
ROASTED VEGGIE SALSA
Delicious roasted veggie salsa that goes great on tacos, nachos, fish, chicken, or as chips and salsa.
Provided by Kingston Hannibal
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 1h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place poblano peppers, corn, onion, carrot, and garlic on the preheated grill. Roast for 2 to 3 minutes and remove garlic and onion. Continue roasting poblano pepper, corn, and carrot until you get a nice, even char, 3 to 4 minutes more.
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and seeds.
- Cut kernels off of corn cob. Dice onions, carrots, and poblanos into medium-sized pieces. Mix garlic and 1 pinch salt together in a bowl to make a paste.
- Whisk cilantro, olive oil, lime juice, and garlic paste together in a medium bowl. Mix in roasted vegetables. Season with salt and pepper. Refrigerate until ready to serve, at least 30 minutes; serve chilled.
Nutrition Facts : Calories 63.1 calories, Carbohydrate 9 g, Fat 3.2 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 81.9 mg, Sugar 2.2 g
FRESH VEGETABLE SALSA
Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.
Nutrition Facts :
VEGETABLE SALSA - THE MAYO CLINIC
Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.
Provided by swissms
Categories Sauces
Time 20m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8
FRUIT & VEGGIE SALSA
I looked at a few different recipes for salsa and was lacking one or two ingredients for each recipe, so I looked at what I had on hand and made up the recipe. For all of the ingredients... if you really like that ingredient, add more of it. If you hate one ingredient, don't add it. Have some peppers on hand? Toss 'em in. Go wild!
Provided by Jillian R
Categories Black Beans
Time 15m
Yield 2-2 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Dice or chop up everything but the beans, pineapple tidbits, corn (since they're already 'chopped') and lime juice (obviously).
- Combine all the fruit and veggies in a big bowl. If you are planning to chill the salsa, add the strawberries right before serving.
- Add the cilantro, lime juice and salt. Stir it up.
- Break out the chips and enjoy!
Nutrition Facts : Calories 178.4, Fat 0.9, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 39.9, Fiber 7.9, Sugar 16.5, Protein 6.6
EASY COOKED SALSA
I've experimented with a lot of salsa recipes and this is, by far, my favourite. It doesn't take too long to make (especially if you have a food processor to do the chopping) and is just right for spice -- a little kick but not so much that your tongue falls off!
Provided by Sackville
Categories Sauces
Time 50m
Yield 6-8 cups
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil and add the jalapenos, sweet peppers, garlic and onion.
- Sauté until everything is soft but not browned.
- Add the tomatoes and cook until the tomatoes are quite soft and starting to pack down in the pot, about 5 minutes.
- Add the remaining ingredients and cook for about 10 minutes more to give the flavours a chance to mix together and the water to boil off.
- When the salsa is as thick as you like it, add salt to taste if needed and let stand for at least one minute.
- Stir well before serving.
SLOW-COOKED SALSA
I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! -Toni Menard, Lompoc, California
Provided by Taste of Home
Categories Appetizers
Time 2h45m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.
Nutrition Facts : Calories 20 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
THE BEST FRESH TOMATO SALSA
Great with your favorite chips. Gets better as the flavors meld.
Provided by Cheryl Dressler
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g
CLASSIC ROASTED SALSA
Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
- Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.
Nutrition Facts : Calories 9 g, Fiber 1 g
SWEET AND MILD COOKED TOMATO SALSA
When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.
Provided by gapch1026
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h15m
Yield 32
Number Of Ingredients 11
Steps:
- Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 43.8 mg, Sugar 1.8 g
GARDEN VEG SALSA
We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.
Nutrition Facts :
ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
More about "cooked veggie salsa food"
22 FRESH FRUIT AND VEGGIE SALSA RECIPES - HOLLEY GRAINGER
From holleygrainger.com
40+ HOMEMADE SALSA RECIPES | COOKING LIGHT
From cookinglight.com
EASY CHEESY VEGGIE SALSA MAC - MOM FOODIE
From momfoodie.com
EASY COOKED JARRED SALSA RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
KIDS COOK MONDAY: GARDEN VEGGIE SALSA · ERIN BRIGHTON
SALSA CHICKEN & VEGGIE SKILLET (30-MINUTE DINNER) - DASH OF JAZZ
From dashofjazz.com
VEGGIE-FUL SLOW COOKER SALSA CHICKEN - A LOVE LETTER TO FOOD
From alovelettertofood.com
HOMEMADE COOKED SALSA - FOX VALLEY FOODIE
From foxvalleyfoodie.com
EASY ROASTED VEGETABLE SALSA RECIPE - GOODIE GODMOTHER
From goodiegodmother.com
SALSA RECIPE FROM SCRATCH: SLOW COOKER - VEGAN IN THE FREEZER
From veganinthefreezer.com
TWICE BAKED SALSA POTATOES WITH FAJITA VEGGIES | OH MY VEGGIES
From ohmyveggies.com
QUICK AND SIMPLE RAW VEGAN SALSA RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGGIE BEAN BAKES WITH SALSA RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE ROASTED VEGGIE SALSA - FOOD52
From food52.com
SALSA VERDE SLOW-COOKER CHICKEN RECIPE | EATINGWELL
From eatingwell.com
16 EASY DINNERS TO MAKE WITH A JAR OF SALSA - ALLRECIPES
From allrecipes.com
EASY ROASTED VEGETABLE SALSA - MELANIE MAKES
From melaniemakes.com
MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
COOKED GREEN SALSA (SALSA VERDE) RECIPE ON FOOD52
From food52.com
SIMPLE COOKED TOMATO SALSA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OVEN ROASTED SALSA - EVERY LAST BITE
From everylastbite.com
ROASTED TOMATO SALSA - ONCE UPON A CHEF
From onceuponachef.com
SALSA VERDE | RECIPETIN EATS
From recipetineats.com
ROASTED VEGGIE SALSA | KNORR US
From knorr.com
9 AUTHENTIC MEXICAN SALSA RECIPES - HOMEMADE RECIPES
From salsasalsa.net
HOW TO MAKE SALSA VERDE - RACHEL COOKS®
From rachelcooks.com
COOKED SALSA WITH GARDEN FRESH VEGGIES - TASTY KITCHEN
From tastykitchen.com
CROCKPOT CANNING SALSA - FAMILY FRESH MEALS
From familyfreshmeals.com
HOW TO USE LEFTOVER SUMMER VEGETABLES - FOOD NETWORK
From foodnetwork.com
SALSA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE SALSA - LOVING IT VEGAN
From lovingitvegan.com
COOKED VEGGIE SALSA - CHAMPSDIET.COM
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love