Salsa De La Casa House Salsa Recipe 55 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

FIRE HOUSE SALSA

Fire House Salsa image

Provided by Food Network

Categories main-dish

Number Of Ingredients 9

Ingredients

10 pounds diced tomatoes, usually canned
1 bunch chopped cilantro
1 diced onion
1 bunch diced green onions
6 diced jalapenos
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon hot pepper sauce

Steps:

Combine all ingredients in a large mixing bowl.

MI CASA SALSA (FROM COSTA MESA RESTRAUNT)

Mi Casa Salsa (From Costa Mesa Restraunt) image

I am going to share with you a top secret recipe (ok not really!). There was a restaurant where I used to live in Costa Mesa CA, called Mi Casa. Their salsa was the best. It was thick, chunky and oh so flavorful. Then the restaurant was sold and the new owners did not make it quite the same. A little while later I became friends with the original owner and guess what she shared with me......her salsa recipe. It's great because you can make it year round. It is so delicious, versatile and I could eat a whole batch with a spoon. It is that good! The original recipe has you canning part of it and then adding to that. It is so easy I just make it fresh each time.

Provided by Love 2b Healthy44

Categories Sauces

Time 15m

Yield 15 20oz, 15 serving(s)

Number Of Ingredients 10

Ingredients

3 (14 1/2 ounce) cans diced tomatoes (Use petite diced for at least 1 can)
1 -2 jalapeno (more or less depending on how hot you like it.)
3/4 cup onion, chopped
2 -3 garlic cloves, minced
1/2 teaspoon cumin
1/4 teaspoon sugar
1/2-3/4 teaspoon garlic salt
1/4-1/2 cup lime juice
1/4 teaspoon pepper
1/2 cup diced fresh cilantro

Steps:

In a blender or food processor place jalepenos and 1/2 cup onions. Blend for a few seconds. Add 2 cans of the tomatoes (save the petite diced), cumin, sugar, garlic salt, lime juice, pepper. Process until ingredients are mixed well. Add cilantro a bit at a time until the desired taste is achieved. I always end up adding a bit more of garlic salt, pepper or lime juice, depending on my tastes for the day. Pour from blender into a bowl and add the other can of tomatoes and the rest of the onion. You can add more onion or even some green peppers if you like. Chill for a few hours.
As the original recipe states: " Fat free enjoy with baked tortilla chips" Thanks my dear friend Esther!
Place in Blender or food processor.

SALSA DE LA CASA (HOUSE SALSA) RECIPE - (5/5)

Salsa DE LA Casa (House Salsa) Recipe - (5/5) image

Provided by á-43057

Number Of Ingredients 4

Ingredients

1 (8 ounce) can tomato sauce
2 teaspoons crushed red chiles
1 teaspoon whole Mexican oregano
1/4 teaspoon salt

Steps:

Mix all ingredients and let stand. This sauce keeps about a week in the refrigerator.

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