Homemade Salsa My Way Food

FRESH HOMEMADE SALSA

Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

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

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

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.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g

SALSA MY WAY

Salsa My Way image

I don't care for the chunky salsa so even before I started making my own, I would always run a jar of bottled salsa through the food processor or blender to break it down. I started experimenting earlier this year and have finally found a recipe that we all like and that I can consistently repeat. If you prefer a chunky salsa, I would suggest doing a rough chop on the onion, pepper and cilantro, then add the tomatoes and blend to the consistency you prefer. Cooking time is time in refrigerator for blending of flavors.

Provided by Mary K. W.

Categories Vegetable

Time 15m

Yield 1 quart

Number Of Ingredients 10

Ingredients

1/2 large onion (preferably Vidalia)
1 jalapeno pepper, seeded
1/2 limes, juice of or 2 tablespoons bottled lime juice
1/2 bunch cilantro, approx. 1 cup of leaves
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic, minced
2 (15 ounce) cans hunt's fire-roasted tomatoes

Steps:

Rinse the cilantro until all grit is removed. Spin dry in salad spinner or dab with paper towels to remove excess water.
Remove the leaves from the cilantro, discarding stems.
Add onion (I usually halve the half), pepper, cilantro leaves to food processor.
For chunky salsa do a rough chop at this point.
Add remaining ingredients.
Process or blend to desired consistency. Pour into container and store in refrigerator until ready to enjoy. I'm not sure how long this will keep in a refrigerator -- it never lasts more than a day or two at my house.

Nutrition Facts : Calories 213, Fat 2.3, SaturatedFat 0.3, Sodium 3601.2, Carbohydrate 49, Fiber 12.5, Sugar 24.8, Protein 9.2

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