Fresh And Zingy Salsa Food

HOW TO MAKE 5 MINUTE SALSA

How to make 5 minute salsa image

This 5 minute salsa recipe is easy to make and is perfect served with chips and guacamole as a simple snack or alongside quesadillas and enchiladas.

Provided by Alida Ryder

Categories Snack

Time 5m

Number Of Ingredients 10

Ingredients

1 x 400g (14oz can chopped tomatoes (drain the tomatoes if you want a thicker salsa))
1 red onion (finely chopped)
small handful fresh coriander/cilantro (to taste)
2 fresh Jalapeños (seeds removed (optional))
2 garlic cloves (sliced)
1 teaspoon dried oregano
½ teaspoon ground cumin
pinch of sugar (optional)
salt & pepper to taste
lemon/lime juice (to taste)

Steps:

Place all the ingredients in the bowl of a food processor and pulse until the ingredients have just been broken down. Take care not to blend too much as the salsa will lose all its texture.
Transfer to a serving bowl and serve.
This salsa will keep for up to 10 days in a sealed container in the fridge.

Nutrition Facts : Calories 34 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 145 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ZINGY GREEN TOMATO SALSA

Zingy Green Tomato Salsa image

When the end of the gardening season comes and you have unripe green tomatoes, make this zingy green tomato salsa.

Provided by Cheryl Magyar

Time 45m

Number Of Ingredients 10

Ingredients

3 pounds chopped green tomatoes
3 small onions, chopped
4 small sweet peppers, chopped
3-5 hot peppers, finely chopped (remove seeds for a milder salsa)
4 cloves garlic, minced
4 Tbsp. fresh parsley or cilantro
2 tsp. dill or cumin seed
2 tsp. salt
1 cup apple cider vinegar
1 cup water

Steps:

Before you get started with chopping all ingredients, be sure to wash and sterilize your canning jars. Also prepare your water bath canner for the filled jars.
Combine chopped tomatoes, peppers, onion, garlic and apple cider vinegar in a stock pot and bring to a boil. Then add the rest of the ingredients. Chop vegetables as finely, or as chunky, as you like your salsa.
Simmer for 15 minutes, then ladle hot salsa into jars, leaving 1/2 inch headspace. Let out as many air bubbles as possible and put the lids on each jar.
Process jars in a water bath canner for 20 minutes, making sure to adjust for altitude.
Remove jars with a jar lifter and allow them to slowly come to room temperature. Make sure that all lids have sealed.

FRESH SALSA

Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

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.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ZINGY CHICKEN AND SALSA

Zingy Chicken and Salsa image

Make and share this Zingy Chicken and Salsa recipe from Food.com.

Provided by English_Rose

Categories Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs chicken legs with thigh
2 limes, juice and zest of, finely grated
6 tablespoons dark soy sauce
2 tablespoons soft brown sugar
1 teaspoon ground coriander
1 teaspoon gingerroot, peeled and grated
1 garlic clove, crushed
1 green chili pepper, deseeded and finely chopped
4 tablespoons sunflower oil
2 ripe avocados, peeled, stoned and chopped into small pieces
1 lime, juice of
1 red onion, chopped
4 tomatoes, deseeded and diced

Steps:

Make 2 or 3 deep cuts in the skin and flesh of each chicken drumstick or thigh.
Cut off any excess pieces of skin or fat - you want to leave enough skin to cover each piece.
Put the chicken in an ovenproof dish in a single layer.
Mix together the lime juice, zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
Pour the marinade over the chicken, turning the pieces so that they are completely coated.
Cover and refrigerate for 2 to 3 hours, turning occasionally.
Preheat the oven to 375°F Remove the covering and cook the chicken, skin side up, for 20 minutes.
Drain off and discard the liquid. Increase the temperature to 400F and cook for 15 minutes more.
To make the salsa, mix all the ingredients together in a bowl. Serve with the chicken and a few lime wedges.

Nutrition Facts : Calories 795.3, Fat 56.3, SaturatedFat 11.7, Cholesterol 188.4, Sodium 1705.9, Carbohydrate 28.3, Fiber 9.3, Sugar 13.1, Protein 47.8

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Fresh And Zingy Salsa Food

HOW TO MAKE 5 MINUTE SALSA

This 5 minute salsa recipe is easy to make and is perfect served with chips and guacamole as a simple snack or alongside quesadillas and enchiladas.

ZINGY GREEN TOMATO SALSA

When the end of the gardening season comes and you have unripe green tomatoes, make this zingy green tomato salsa.

FRESH SALSA

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

ZINGY CHICKEN AND SALSA

Make and share this Zingy Chicken and Salsa recipe from Food.com.

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