FIERY SALSA
Original recipe came from Relish Magazine in the newspaper; I have changed the amounts to make it more manageable for the home cook. This salsa is hot, remove seeds and inner membranes of peppers for a milder flavor or use less hot peppers. The peppers can be adjusted to your own personal taste. This is the best salsa I've ever eaten and a great way to use some of those summer tomatoes.
Provided by Susan Dillard
Categories Mexican
Time 3h5m
Yield 9 pints
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
- Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.
FIERY RED SALSA
Customize this tomato salsa with as much jalapeno pepper as you like. Using a blender makes it fast and easy.
Provided by Oster® Versa®
Categories Trusted Brands: Recipes and Tips Oster® Versa® Brand
Yield 12
Number Of Ingredients 9
Steps:
- Place first eight ingredients in Oster® Versa® Performance Blender in order listed. Add remaining can of tomatoes.
- Select programmed DIP/SALSA setting.
Nutrition Facts : Calories 18.2 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.7 g, Sodium 131.5 mg, Sugar 2.3 g
TAY'S HOT AND SPICY SALSA
Steps:
- Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
- Mix ingredients together and store in an airtight container for up to 6 months.
AL PASTOR TACO SALAD WITH SPICY SALSA VERDE RANCH
This is the combination of classic taco salad "in the delicious, deep-fried tortilla bowl" and my favorite taco filling. Al pastor is smoky pork with pineapple, and it brings so much flavor to this salad. It gets covered in ranch because we're in the Midwest and that's how we stay warm in winter. Traditionally, al pastor is cooked on a spit, but this is an at-home version that mimics the flavors and crispy, juicy texture.
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 4 servings
Number Of Ingredients 45
Steps:
- For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
- Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas.
- To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use.
- To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately.
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalapeño. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano chile, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth.
- In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside.
- In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside.
- Place the onions in a food storage container and set aside while you prepare the pickling liquid.
- In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use.
FIERY HOT RESTAURANT STYLE SALSA
After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with lots of jalapenos!
Provided by Julie C.
Categories Sauces
Time 15m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender or food processor and pulse/blend until combined.
Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 679.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.6, Protein 0.7
JEN'S FRESH AND SPICY SALSA
This recipe is bursting with flavor! It is fresh and spicy, and did I mention easy? This is the closest thing to restaurant style salsa you will find. The jalapenos and hot pepper sauce (e.g., Tabasco) add spice to the mix and the cilantro, lime juice, and green onions create freshness.
Provided by JennyJenn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 15m
Yield 16
Number Of Ingredients 9
Steps:
- In a blender or food processor, pulse the tomatoes, green onions, jalapeno peppers, and cilantro to desired consistency. Transfer to a bowl, and mix in the lime juice, hot pepper sauce, black pepper, garlic powder, and salt.
Nutrition Facts : Calories 8.8 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 159.5 mg, Sugar 0.9 g
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