Easy Salsa Food

EASY HOMEMADE SALSA FOR CANNING

Steps:

• A note about peppers: Remember to use caution and always use gloves while handling. I always remove the seeds from mine before chopping but if you like hotter salsa feel free to leave them inches.
• A note about tomatoes: you do not have to peel them, but most people prefer doing so. To quickly and easily peel them: give them a quick rinse to wash them off. Then drop them into a pot of boiling water for about a minute or until you see them crack and peeling. Remove with a slotted spoon into a large bowl of very cold ice water. Now you can easily remove the peel and the core. I usually put the chopped tomatoes into my 2 quart pitcher to measure the tomatoes.
• To make salsa: Put all ingredients EXCEPT cornstarch and water into a large stock pot. Bring to a boil, stirring occasionally. Boil over low heat for 10 minutes.
• Mix together the cornstarch and warm water in a small bowl. Make sure the mixture is very smooth- you dont want any corn starch chunks in your salsa.
• Add the corn starch liquid to the big pot of salsa, stirring while pouring.
• Boil on low for 10 minutes, watching carefully so that nothing sticks to the bottom of the pot.
• Pour into prepared canning jars, leaving about 1" for head space. Seal according to your favorite method.

SIMPLE SALSA

Steps:

• Wash and dice tomatoes, peel and cut onion, peel and mince garlic or do what I do and use the already minced garlic (1 tsp.)!
• In a small bowl combine garlic, onion and tomatoes with cilantro, salt, and pepper (or garlic pepper salt). Stir with a spoon and mash a little, this will make it juicy, and as it sits it'll get juicer.
• Enjoy with chips or add to entrees for flavor/side dip!

QUICK EASY SALSA

Steps:

• In a large bowl, combine the first six ingredients. Cover and chill until serving. Serve with tortilla chips.

SIMPLE SALSA

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.

RESTAURANT STYLE SALSA

Steps:

• Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
• Blitz to desired consistency - I like mine pretty smooth because you get better flavour out of the onion etc.
• Taste test with corn chip for salt and lime. Adjust if necessary.
• Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).

EASY HOMEMADE MILD SALSA RECIPE

Steps:

• Combine all the ingredients in a bowl. If you want your homemade salsa to have a smoother texture-more like jarred-pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

FRESH SALSA

Steps:

• To make the salsa, combine all the ingredients together in a bowl and serve immediately.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

EASY NO-COOK SALSA RECIPE

Steps:

• Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

FRESH HOMEMADE SALSA

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.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

EASY HOMEMADE SALSA

Steps:

• Add all ingredients to a food processor and pulse a few times until no large chunks remain.
• Taste and adjust seasonings, if needed, to taste.
• For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
• This recipe makes a little less than 6 cups of salsa. I like to fill 3 pint jars and and share with friends and neighbors.

EASY SALSA MEATLOAF

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F (175 DEGREES C).
• 2. MIX ALL DESIRED INGREDIENTS IN LARGE BOWL. GET YOUR HANDS INTO IT. MIX UNTIL YOU CAN PICK IT UP IN ONE PIECE.
• 3. BAKE 45 MINUTES UNTIL DONE, A MEATLOAF PAN IS BEST!
• 4. TOP WITH EXTRA SALSA BEFORE OR AFTER COOKING. ENJOY!

BEST DAMN SALSA EVER!

Steps:

• Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
• Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
• Transfer to a bowl and enjoy!
• I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

EASY HOMEMADE SALSA

Steps:

• Prepare Ingredients: Add the onion, jalapeno, and garlic to the food processor and pulse until chopped up.
• Pulse: Add in the tomatoes and continue to pulse until the tomatoes break down and release juices.
• Season: Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)
• Blend: Pulse in the processor to desired consistency. Chunky or smooth. Taste and adjust salt, honey, or lime juice as needed.

EASY HOME-MADE SALSA

Steps:

• Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat and boil gently, stirring frequently, until slightly thickened for approximately 10 minutes.
• Ladle the hot salsa into the hot jars, leaving ½ inch (1.25cm) headspace. Remove air bubbles and adjust headspace by adding more hot salsa, if necessary. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process both pint and half pint jars in a boiling water canner for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

EASY HOMEMADE SALSA

Steps:

• Combine all the ingredients in a food processor or blender and blend until it resembles your favorite restaurant-style salsa, between 30-60 seconds.
• Taste to adjust seasonings.
• Serve with your favorite chips or store in an airtight container until ready to use.

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

HOMEMADE SALSA

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.

RESTAURANT-STYLE SALSA

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.

CHUNKY HOMEMADE SALSA

Steps:

• Gather the ingredients.
• In a large bowl, combine all of the ingredients and mix well.
• Taste for seasoning. Place in an airtight container in the fridge for at least 2 hours to let the flavors blend.
• Serve in a medium-size bowl alongside chips.