Peppy Salsa Food

Garden-fresh salsas are one of my favorite condiments. So when I saw a recipe for peach salsa in the newspaper, I couldn't think of anything that sounded better. -Jennifer Abbott, Moraga, California

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1-1/4 cups.

Number Of Ingredients 10

• Ingredients

Nutrition Facts : Calories 30 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 0 protein.

This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!

Provided by Julia C Brogli

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

Time 45m

Yield 12

Number Of Ingredients 12

• Ingredients

Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g

This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.

Provided by Leslie

Categories     Sauces

Time 2h15m

Yield 4 jars

Number Of Ingredients 15

• Ingredients

Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

• Ingredients

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.

Provided by ctrmom

Categories     Sauces

Time 1h55m

Yield 6-12 quarts or pints, 192 serving(s)

Number Of Ingredients 15

• Ingredients

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

• Ingredients