RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
- Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
- Refrigerate the salsa for at least an hour before serving.
FRESH HOMEMADE SALSA
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
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
AUTHENTIC BASIC RED SALSA
Homemade salsa is just 15 minutes away with garden-fresh tomatoes.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In blender, place all ingredients except oil. Cover; blend until smooth.
- In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g
RED SALSA
This all-purpose cooked salsa forms a simple dip for chips, a topping for tacos or enchiladas, a pool of sauce for chiles rellenos or a key flavoring in soups, rices and stews. Variations couldn't be easier: substitute smoky chipotle chilies for the jalapenos, for example, or add chopped cilantro just before serving to give it a fresher flavor.
Provided by Witch Doctor
Categories Sauces
Time 1h
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, warm the vegetable oil. Add the onion and saute until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.
- Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
- Serving Size = 2 tablespoons.
Nutrition Facts : Calories 216.2, Fat 14.2, SaturatedFat 1.9, Sodium 1728.5, Carbohydrate 22.8, Fiber 3.6, Sugar 13.9, Protein 3.1
SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)
The best red salsas I've had on the street are a deep, rusty brick color, and they taste definitively of dried chiles, acid and salt. Most people use a combination of dried arbol chiles-the hottest dried chile in the markets-and guajillo or cascabel, which paint the salsa a gorgeous deep-red color. In this simple version, I keep the tomatoes to a minimum and omit onion, so the chiles can shine brighter. It's tongue-swellingly hot, which makes it perfect on just about anything. I've called for eight dried arbol chiles, but you can bump it up to ten for even more fire.
Provided by Food Network
Categories condiment
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 5
Steps:
- 1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
- 2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
- 3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
- 4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
- 5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.
REALLY YUMMY RED SALSA
My family has been working on perfecting this one for years. It is a rip off of the best salsa in the world, from a hole in the wall taqueria in West LA.
Provided by PBShakes
Categories Mexican
Time 12h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients into a food processor.
- Blend until desired consistency.
- chill overnight.
Nutrition Facts : Calories 15.9, Fat 0.2, Sodium 149.2, Carbohydrate 3.5, Fiber 1, Sugar 2.1, Protein 0.7
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
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