Katies Hot Salsa Food

ROASTED BEET AND BEET GREEN SALAD WITH WARM PISTACHIO SALSA VERDE

Steps:

• For the salad: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a bowl, toss the beets with the olive oil and season with salt and pepper. Transfer to the lined baking sheet. Bake until the beets are tender, 30 to 40 minutes.
• For the salsa verde: In a food processor, combine the parsley, cilantro, mint, scallions, lemon zest and juice and a small pinch of red pepper flakes if using. Pulse until just combined.
• Combine the oil and garlic in a medium skillet and slowly heat on low until the garlic just begins to sizzle. Turn off the heat. Stir in the pistachios and herb mixture. Season generously with salt and pepper.
• In a large salad bowl, toss the beet greens with the baby kale. Top with roasted beets, crumbled goat cheese and pomegranate seeds. Drizzle with the salsa verde.
• Any extra salsa verde can be stored in the refrigerator and served over fish, chicken or roasted vegetables.

WATERMELON SALSA

Steps:

• In a large bowl, placed diced watermelon, cucumber, and mango in the bowl. Then add in the half minced jalapeno, red onion, fresh cilantro, salt, lime zest and juice, and orange blossom honey.
• Mix well until combined, cover with a lid and refrigerate for at least 30 minutes before serving. Serve with tortilla chips, bake pita chips, or cinnamon sugar pita chips. Enjoy.

SALSA DIP FOR NACHOS

Steps:

• In a food processor combine the cilantro, onion, jalapeno, garlic, and lime juice. Blend until finely chopped or blades can no longer cut the ingredients (about 10-20 seconds).
• Turn off the food processor. Scrape the sides of the food processor, then add in halved plum tomatoes, chili powder, cumin, coriander, and salt.
• Blend for 10 seconds. Then pulse for an additional 10-20 seconds until desired consistency. Taste and add additional salt, lime juice or spices if desired.

KIM'S FLAMING HOT SALSA

Steps:

• Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
• Put in a large bowl add spices, lemon, lime, and vinegar.
• Let salsa sit for 30 minutes for the flavors to marry.
• Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
• ** Caution: Wear gloves while chopping peppers**.

KATIE'S HOT SALSA

Steps:

• Seed and dice tomatoes in a large bowl.
• Add onion, jalapenos, and garlic.
• Finely chop cilantro and add.
• Toss the mixture and squeeze the lime over it.
• Season with salt and pepper to taste (tasting is a must!).
• Mix once more and chill overnight for best results.

LAZY KATIE'S TACO SALAD

Steps:

• In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until well browned. Drain excess fat.
• Crumble tortilla chips on a large plate. Layer with the beef, lettuce, tomatoes, cheese, onion and taco sauce.

MANGO SALSA RECIPE

Steps:

• Feel free to stir in any of the ingredient suggestions listed earlier in this post. The recipe is great for using up whatever fruit or veggies you have on hand.To make the salsa, simply stir all ingredients together. Serve either cold or hot, and refrigerate leftovers in a covered container for up to four days. If you try it, be sure to rate the recipe below!View Nutrition Facts

MEXICAN RESTAURANT CANNED SALSA RECIPE

Steps:

• Use the food processor for salsa. It's not going to be pretty anyway.
• Basically, everything is going to go into a big pot to be cooked. It doesn't really matter in what order the ingredients go into the pot. I tend to put the vinegar, tomato paste (in glass jars, no BPA!) and spices in first, if only because I'm afraid I'll forget them at the end and have an incredibly boring (and unsafe) batch of salsa!
• Moving on to the food processor, I start with the garlic because you really want that minced well, then onion. Adding some or all red onion is just lovely, and tastes great too.
• The peppers come next. After a good scrub, I cut out the seeds, quarter them, and toss them into the food processor. Pulse.
• I like to switch up the green a little and definitely mix red peppers, and sometimes even bananas or Anaheims if I have them.
• If you want your salsa to have a shot at looking pretty, go ahead and dice the Romas. Otherwise food process gently.
• Cook the salsa until it's nice and hot (boiling), and then follow the instructions in my post about canning tomatoes (it's important to clean and fill jars correctly if you've not canned before!). If it seems too juicy, you can always boil off some of the water.
• Process 35 minutes for pints and 40 minutes for quarts.
• Makes about 6 pints.

ZCHUG - YEMENITE HOT SALSA

Steps:

• Puree garlic and chiles in food processor, add water if needed.
• Add cilantro, then salt, pepper to taste and cumin.
• Remove mixture and set aside.
• Puree tomatoes in processor then combine the two mixtures.

BEST "NOT TOO HOT" SALSA

Steps:

• Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender.
• Add finely chopped green onion, the red pepper and salt.
• Pulse a few times in blender until the consistency of salsa.
• You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc.
• It tastes better if chilled overnight as all the tastes combine together.

GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA

Steps:

• For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
• For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
• For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
• For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
• Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
• Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
• To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
• Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

BLACK BEAN BURGERS W/ MANGO SALSA & GUACAMOLE

Steps:

• In a food processor, process the cashews until they are a coarse nut meal.
• Add the coarsely chopped onion, garlic, and red pepper and pulse again.
• Add the drained beans and spices and process until the mixture is combined, but still fairly chunky.
• Form into desired sized patties and fry them in a little oil in a nonstick skillet over medium-low heat. Let them cook for a while before trying to flip them, at least 10 minutes. Alternatively, to make this meal oil free, bake them at 350°F on a baking sheet lined with parchment paper for 20 minutes or so, or until cooked through and browned to your liking.
• Serve with the mango salsa, guac, and extra cilantro.
• While the burgers are cooking, mash the guac ingredients together in a bowl with a fork.
• Toss the mango salsa ingredients together.

KATIES' SALSA MIX

Steps:

• May use red pepper flakes in addition to or possibly instead of green pepper for more "heat". Spicy salsa: 2 Tbls. with one can Rotel. Mild salsa: 2 Tbls with one 14 ounce. can minced stewed tomatoes. Spread: 2 Tbls. with 8 ounce. cream cheese. Dip: 1 Tbls. with 16 ounce. lowfat sour cream

CAUTION: EXTREMELY HOT! SALSA

Steps:

• Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
• Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
• Add seasonings, vinegar, olive oil and water and mix well.
• Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
• Stores well in the refrigerator for a couple of days.
• Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!