Randys Salsa Food

TONY'S RIDICULOUSLY EASY HOMEMADE SALSA

Tony's Ridiculously Easy Homemade Salsa image

Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Appetizer Dairy Free Gluten Free Grain Free Nut Free Snack Vegan Vegetarian

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds tomatoes (vine-ripe, roma or heirloom), cored and quartered -- I like Roma best for texture
1/2 medium yellow onion, roughly chopped
1 green onion, ends trimmed
2-3 cloves of garlic, finely chopped
2 jalapeños (with seeds If you like heat!), diced
1 heaping handful of cilantro (about 1/2 cup)
Half a lime, juiced
Pinch of cumin
Pinch of sugar
Salt, to taste

Steps:

Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 31 kcal, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 6.7 g, Fiber 1.7 g, Sugar 0.9 g, Protein 1.2 g

RANDY'S CHUNKY SALSA

Randy's Chunky Salsa image

My husband is a "Closet Gourmet Cook"! He sees a dish a decides to make it his way. This is his version of Salsa that he made yesterday. It was so good I asked him to write it down so I could post it. I made chicken enchiladas last night and added this to the filling as well as used it to top the enchiladas while baking. Delicious!

Provided by Cindy Ruwe @Maeflower

Categories Other Appetizers

Number Of Ingredients 11

Ingredients

6-7 - large roma tomatoes, 1/4" diced
3 - large jalopeno peppers, seeded, chopped fine
2 - manzano peppers, seeded, chopped fine
3 - anaheim peppers, roasted, peeled, seeded, and diced
2 - large walla walla sweet onions, medium chopped
1 - orange bell pepper, seeded, 1/4" diced
1 - yellow bell pepper, seeded, 1/4" diced
1 - green bell pepper, seeded, 1/4" diced
1 - bunch cilantro, chopped fine
4 - small, or 2 large limes, juiced
2 tablespoon(s) heaping, cumin, blended in salt to taste

Steps:

Mix all ingredients thouroughly. Cover and refrigerate for 2 or more hours. Serve as a salsa dip or as a condiment for mexican dishes.
You can substitute any peppers, per taste or depending on what is in season. You can also adjust the heat per taste, using more or less of the hot peppers.

RANDY'S SALSA

Randy's Salsa image

I like to grow a lot of tomatoes, and this is a great way to use them up instead of letting them go to waste. I like this salsa because I can portion it and freeze it and enjoy my tomatoes for months after the harvest is over. It can also be canned but I'm not really into that.

Provided by randy.phelps77

Categories Sauces

Time 55m

Yield 3 pints

Number Of Ingredients 11

Ingredients

3 cups peeled peeled seeded chopped tomatoes
1 cup whole tomato (approx. 2 roma tomatoes)
2 cups seeded chopped mild long green chilies
1 cup chopped banana pepper
3/4 cup chopped onion
2 jalapeno peppers, seeded, finely chopped
6 garlic cloves, finely chopped
1/2 cup vinegar
1/2 teaspoon ground cumin
2 teaspoons oregano leaves
1 1/2 teaspoons salt

Steps:

Put vinegar into a blender with the two whole roma tomatoes: skin, seeds, and all (1 cup's worth of tomatoes approximately - with vinegar should come out to approximately 1.5 cups). Blend until it's liquefied.
Combine all ingredients in a large saucepan and bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 135, Fat 1.2, SaturatedFat 0.2, Sodium 1191, Carbohydrate 28.6, Fiber 7.3, Sugar 14.4, Protein 5.9

RANDY RED SALSA DIP

Randy Red Salsa Dip image

Make and share this Randy Red Salsa Dip recipe from Food.com.

Provided by _Pixie_

Categories Sauces

Time 1h

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups fresh tomatoes, Diced
1/4 cup onion, Coarsely Chopped
1 1/2 teaspoons garlic, Minced
1/8 teaspoon salt
1/4 teaspoon oregano, Dried
3/4 teaspoon lime juice
1 tablespoon jalapeno pepper, Coarse Chop
1 tablespoon fresh cilantro, Chopped

Steps:

Mix the tomatoes and onion, blending well.
Add all the other ingredients, blending well.
Let stand for 1 hour before serving for the flavors to meld.
May be served at room temperature or chilled.
SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges,
Oysters, Mushroom Caps

Nutrition Facts : Calories 22.7, Fat 0.2, SaturatedFat 0.1, Sodium 77.8, Carbohydrate 5.1, Fiber 1.3, Sugar 2.9, Protein 1

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Randys Salsa Food

TONY'S RIDICULOUSLY EASY HOMEMADE SALSA

Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.

RANDY'S CHUNKY SALSA

RANDY'S SALSA

I like to grow a lot of tomatoes, and this is a great way to use them up instead of letting them go to waste. I like this salsa because I can portion it and freeze it and enjoy my tomatoes for months after the harvest is over. It can also be canned but I'm not really into that.

RANDY RED SALSA DIP

Make and share this Randy Red Salsa Dip recipe from Food.com.

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