Green And Gold Herring Salsa Packer Salsa Food

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GREEN & GOLD SALSA



Green & Gold Salsa image

Edamame and corn give this unique salsa its unmistakable team colors. You can add a little salt if you like, too. A healthy alternative to creamy dips, it's good for the extra point. -Maggie Lovat, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 5

1 cup frozen shelled edamame, thawed
1 cup (about 5 ounces) frozen corn, thawed
1 cup cubed avocado
1 cup pico de gallo
Sliced cucumber and tortilla chips

Steps:

  • Combine edamame, corn, avocado and pico de gallo until well blended. Serve with cucumber slices and chips for dipping.,

Nutrition Facts : Calories 48 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

ORIGINAL GREEN SALSA



Original Green Salsa image

This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!

Provided by JAGGER29

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

Time 30m

Yield 20

Number Of Ingredients 9

2 pounds tomatillos, husked and cut in half
3 green tomatoes, chopped
½ cup olive oil
2 mild chile peppers, chopped
1 shallot, chopped
5 sprigs cilantro, chopped
⅓ cup distilled white vinegar
¼ cup garlic powder to taste
1 teaspoon salt

Steps:

  • Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

Nutrition Facts : Calories 75.9 calories, Carbohydrate 5.7 g, Fat 5.9 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.8 g, Sodium 120.6 mg, Sugar 3.2 g

GREEN AND GOLD HERRING SALSA



GREEN AND GOLD HERRING SALSA image

Categories     Sauce     Fish     Freeze/Chill     Super Bowl     Quick & Easy     New Year's Eve     Tailgating     Healthy

Yield 1 bowl

Number Of Ingredients 8

1 24 oz jar Herring Marinated in Wine Sauce
Drain, reserve sauce and onions, cut fillets into quarters
1 C peeled and diced Spanish onion
1 C cleaned, seeded, cored and diced yellow bell pepper
1 seeded, cored and minced Jalapeno chili, optional
1 C fresh cilantro, minced
Juice of one lemon, freshly squeezed
Reserved onion

Steps:

  • Combine all ingredients in a large bowl, toss gently. Place Packer Salsa in a large re-sealable container, and cover with reserved wine sauce. Seal container and chill 24 hours before serving. Serve with green and gold corn chips or your favorite dipping crackers

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING



Green (Un-Ripe) Tomato Salsa for Canning image

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.

Provided by yogiclarebear

Categories     Peppers

Time 1h30m

Yield 8 pints

Number Of Ingredients 14

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Steps:

  • Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
  • To continue canning, bring salsa to a boil.
  • Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
  • Process (boil) jars for 15 minutes.
  • Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

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