Moms Amazing Salsa Food

MOM'S AMAZING SALSA

Mom's Amazing Salsa image

According to mom, she has spent 30 years perfecting this salsa and I agree, it is perfect. Although it sounds crazy she does not recommend doubling this recipe. If you want to double it make 2 separate batches and put them together. We don't know why and know it sounds weird, but it doesn't come out right just doubling the...

Provided by Alicia .

Categories Salsas

Time 30m

Number Of Ingredients 10

Ingredients

1 14.5oz can(s) diced tomatoes
1 4oz can(s) diced green chilies
1/2 c diced onion
1 clove garlic, minced
1/4 c fresh diced bell pepper (or a slightly heaping teaspoon dried pepper)
1/2 tsp dried basil leaves
1/2 Tbsp (slightly heaping) dried oregano leaves
pinch celery seed
1/4 c chopped fresh cilantro
dash(es) salt and pepper

Steps:

1. Stir together all ingredients and let set for about a half hour. If you like a spicier salsa, add 1/2 of a seeded and finely diced jalapeno pepper.
2. This can be stored in an airtight container in the refrigerator for no more than a week.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo) image

My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.

Provided by thebioteacher

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

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

1 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes, juiced
2 ½ cups Roma (plum) tomatoes, seeded and chopped
½ cup chopped fresh cilantro
1 teaspoon salt

Steps:

Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g

MOM'S SALSA

Mom's Salsa image

This has been a favorite in our family for as long as I can remember. I use it on tacos, chimichangas, with chips, tamales, enchiladas, burritos, scrambled eggs, taco salads, Mexican rice, huevos rancheros, fried potatoes...you get the point. This recipe is an ATTEMPT to get the spices right since Mom doesn't measure the ingredients. (Nor do I.) ;) Feel free to adjust seasonings to your taste. Please note: The salsa needs to sit in the fridge for at least 2-3 hours for the flavors to meld.

Provided by rickoholic83

Categories Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can tomato sauce (We use Hunt's brand)
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
3/4 teaspoon onion powder
2 teaspoons red pepper flakes

Steps:

Combine all ingredients in a large bowl.
Cover and refrigerate until ready to use.
NOTE: I use an empty, clean mayonnaise jar to make this. Put all the ingredients in the jar, cover and shake well. Stick in the fridge to have on hand whenever you need it.

AMAZING SALSA

Amazing Salsa image

I've always loved salsa, but it's been really hard to find the perfect recipe. I like my salsa to have a sauce to it and many veggies and just the right amount of heat. I tend to like things a bit hotter then your average person but even so, I consider this recipe to be mild for a hotter salsa, add a hotter peppers like Habaneros or if you're bold ghost peppers. It took many attempts to get this recipe right so I thought id share it with you. "I've caned salsa before, but I've never tried to can this salsa. I'm a novice canner, and I'm not sure if this recipe would keep in cans. Please msg me if you can shed some light on this."

Provided by Tramadar

Categories Sauces

Time 2h30m

Yield 3 quarts

Number Of Ingredients 13

Ingredients

3 ounces dried chilies, new mexico, california, or similar
20 dried chilies, de arbol depending on how hot you like the sauce
8 cups boiling water
14 roma tomatoes, 10 peeled 4 unpeeled
1 1/2 onions
6 garlic cloves
2 tablespoons salt
1/2 cup white vinegar
1/2 lemon juice
1 tablespoon sherry wine
1 tablespoon brown sugar
2 -3 jalapeno peppers
1 cup cilantro

Steps:

Clean chilies with a damp cloth, then pull of the stems and remove the seeds and veins "I keep the seeds for the chili arbol because I like it hotter".
Place peppers in a single layer on a baking sheet.
Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning.
Remove from oven and soak in the boiling water for about 30 minutes or until cool "I like to break up the chilies before I soak them".
Put peppers and 2 cups of the soaking water into a blender "Add more if the sauce is too thick, it will thicken slightly after simmered".
Add 10 peeled tomatoes, 1/2 onion, garlic, salt, vinegar, lime juice, sherry and brown sugar "If you do not know how to peel tomatoes check out this instructional video on youtube http://www.youtube.com/watch?v=pmLR5ayrJzU".
Blend until smooth "Can be done in batches if the blender is too small".
Pour the mixture in a medium saucepan and simmer for 30 minutes.
Remove from heat and allow to cool.
Dice up the remaining vegetables into cubes and add to the sauce.
Chill over night.
Enjoy.

Nutrition Facts : Calories 157.3, Fat 1, SaturatedFat 0.2, Sodium 4700, Carbohydrate 30.3, Fiber 6.3, Sugar 18.3, Protein 4.7

THE BEST SALSA EVER

The Best Salsa Ever image

Provided by Adapted from Oasis Salsa by Jack Albert

Categories Salsa

Time 10m

Number Of Ingredients 10

Ingredients

2 large tomatoes, roughly chopped
2 large green peppers, roughly chopped
1 medium sized white onion, roughly chopped
1 large handful fresh cilantro leaves
2-3 cloves garlic, roughly chopped
2-3 teaspoons apple cider vinegar
Juice of 1/3 lime
pickled jalapenos, to taste, I used about 1/4 cup (these are my absolute favorite kind!)
A few splashes of juice from the pickled jalapeño jar
Salt, to taste

Steps:

Place all ingredients into a food processor, or blender, and blend until mixture has reached desired consistency.

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