Four Pepper Salsa Food

SALSA NINETY NINE (MILD)

Salsa Ninety Nine (Mild) image

A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.

Provided by YABEI

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 3h

Yield 80

Number Of Ingredients 12

Ingredients

24 pounds tomatoes
1 (12 ounce) can tomato paste
½ bunch cilantro
16 jalapeno chile peppers
2 medium heads garlic
6 large green bell peppers, chopped
6 large onions, chopped
9 tablespoons salt
1 cup distilled white vinegar
½ cup brown sugar
¾ cup cornstarch
½ cup water

Steps:

Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

Nutrition Facts : Calories 47.8 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 826.6 mg, Sugar 6.3 g

ROASTED PEPPER BLENDER SALSA

Roasted Pepper Blender Salsa image

Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/2 cup packed fresh cilantro (leaves and thin stems only)
One 12-ounce jar of roasted red peppers, drained
1 clove garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
Kosher salt

Steps:

In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

FRESH PEPPER SALSA

Fresh Pepper Salsa image

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 large red bell pepper
1/3 large yellow bell pepper
1/4 onion
1/4 cucumber
1 large garlic clove
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon sea salt

Steps:

Finely mince all the fresh vegetables, and mix well in a bowl.
Stir in lemon juice and olive oil.
Slowly add the powdered ingredients while stirring.

FOUR PEPPER SALSA

Four Pepper Salsa image

I made up this salsa recipe today - the first one that I've done on my own - kind of an experiment although my mom makes salsa. Anyhoo....this salsa uses four different kinds of peppers. Enjoy!

Provided by Tinkerbell_16

Categories Onions

Time 40m

Yield 4 cups

Number Of Ingredients 10

Ingredients

5 roma tomatoes, diced
1 red jalapeno pepper, chopped
2 serrano peppers, chopped
1 large anaheim chili, roasted and chopped
1 yellow pepper, chopped
3 tablespoons chopped cilantro
2 tablespoons chopped green onions (approx. 1 green onion)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt

Steps:

Roast Anaheim chili pepper on medium to medium/high heat in a pan on the stove.
Chop all peppers, tomatoes, cilantro, and onions.
Mix all ingredients thoroughly together in bowl.
Can be eaten with tortilla chips, tacos, burritos, etc. - any Mexican or Spanish food is good.

Nutrition Facts : Calories 37.8, Fat 0.5, SaturatedFat 0.1, Sodium 589.2, Carbohydrate 8.3, Fiber 2, Sugar 3.1, Protein 1.7

SMOKY FOUR-PEPPER SALSA

Smoky Four-Pepper Salsa image

This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!

Provided by Julia C Brogli

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 45m

Yield 12

Number Of Ingredients 12

Ingredients

8 ripe plum tomatoes
1 tablespoon vegetable oil
4 poblano peppers
4 Anaheim chile peppers
1 jalapeno chile pepper, or more to taste
1 large green bell pepper
2 tablespoons chopped cilantro leaves
2 tablespoons white vinegar
¼ onion
2 cloves garlic
2 teaspoons salt
¼ teaspoon mesquite flavored liquid smoke concentrate

Steps:

Preheat an outdoor grill for medium heat.
Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
Peel tomatoes and drain excess liquid. Peel and seed peppers.
Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g

SIX PEPPER SALSA

Six Pepper Salsa image

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.

Provided by ctrmom

Categories Sauces

Time 1h55m

Yield 6-12 quarts or pints, 192 serving(s)

Number Of Ingredients 15

Ingredients

36 cups tomatoes, chopped
4 cups onions, chopped
3 poblano peppers, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
3 banana peppers, chopped
3 anaheim chilies, chopped
3 fingerhot chili peppers, chopped
24 garlic cloves, minced (about 2 heads)
8 teaspoons cumin
8 teaspoons pepper
1/2 cup canning salt
2/3 cup sugar
1 1/3 cups apple cider vinegar
2 cups cilantro, chopped

Steps:

Combine everything in a LARGE pot and bring to a boil.
Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars leaving 1/4 inch headspace.
Wipe jar rim with clean cloth and top with heated two-piece caps.
Process for 15 minutes in a boiling-water canner.

FOUR-TOMATO SALSA

Four-Tomato Salsa image

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 56 servings (14 cups).

Number Of Ingredients 17

Ingredients

7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncini, chopped
1/3 cup mild pickled pepper rings, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

Steps:

In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.

Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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Four Pepper Salsa Food

SALSA NINETY NINE (MILD)

A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.

ROASTED PEPPER BLENDER SALSA

Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.

FRESH PEPPER SALSA

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

FOUR PEPPER SALSA

I made up this salsa recipe today - the first one that I've done on my own - kind of an experiment although my mom makes salsa. Anyhoo....this salsa uses four different kinds of peppers. Enjoy!

SMOKY FOUR-PEPPER SALSA

This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!

SIX PEPPER SALSA

FOUR-TOMATO SALSA

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan

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