My Best Salsa Food

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

SALSA

Steps:

• Combine all the ingredients and chill for 2 hours before serving with chips.
• The Cilantro is very important to this dish.

SUPER EASY FRESH TOMATO SALSA RECIPE

Steps:

• Place the deseeded chopped tomatoes into a small bowl along with the diced onion, minced garlic and olive oil.
• Mix thoroughly then cover and place in the fridge to marinade for a few hours. (This let's the flavours mellow and develop.)
• Just before serving, add a handful of freshly chopped coriander and mix well.

RESTAURANT-STYLE SALSA

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

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.

MY BEST SALSA

Steps:

• Combine onions, tomato sauce, green bell pepper, jalapeno peppers, tomato paste, vinegar, garlic, cumin, salt, and black pepper together in a saucepan; bring to a slow boil for 15 minutes. Stir cilantro into salsa and remove saucepan from heat.

BEST HOMEMADE SALSA RECIPE

Steps:

• Add the onion, garlic, and jalapeno to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
• Drain off the liquid from the can of diced tomatoes with green chilies and discard the liquid. Add the tomatoes and chilies from the can to the food processor.
• Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the remaining salsa ingredients.
• Pulse until the salsa reaches your desired consistency.
• Taste salsa on a chip and adjust the lime juice, salt, or sugar as needed.

FRESH SALSA

Steps:

• In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

THE BEST HOMEMADE SALSA

Steps:

• Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
• Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
• Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
• Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn't sealed correctly and will need to be refrigerated or re-processed).

BEST DAMN SALSA EVER!

Steps:

• Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
• Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
• Transfer to a bowl and enjoy!
• I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

THE BEST SALSA EVER

Steps:

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