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.
Nutrition Facts : ServingSize 1 cup, Calories 50 kcal, Carbohydrate 10.4 g, Protein 2 g, Fat 0.3 g, Sodium 501.8 mg, Fiber 2.1 g, Sugar 5 g
KIMCHI SALSA
This take on pico de gallo includes chopped kimchi for some spicy tanginess. Try it on Korean barbecue tacos or as a substitute for your usual salsa.
Provided by Food Network Kitchen
Categories condiment
Number Of Ingredients 0
Steps:
- Mix 1 1/2 cups diced tomatoes, 3/4 cup chopped kimchi, 1/3 cup chopped cilantro and the juice of 1 lemon. Season with salt.
KIM'S SALSA
This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I'm gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It's great in scrambled eggs and chili.
Provided by Kimberly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.
Nutrition Facts : Calories 24.9 calories, Carbohydrate 5.8 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.8 g, Sodium 394.7 mg, Sugar 3.2 g
KIM'S FLAMING HOT SALSA
This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.
Provided by Kim in Carver
Categories Onions
Time 45m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
- Put in a large bowl add spices, lemon, lime, and vinegar.
- Let salsa sit for 30 minutes for the flavors to marry.
- Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
- ** Caution: Wear gloves while chopping peppers**.
Nutrition Facts : Calories 88.3, Fat 0.9, SaturatedFat 0.2, Sodium 410.5, Carbohydrate 19.5, Fiber 5.6, Sugar 11.7, Protein 4
JAMES KIM'S SALSA
This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.
Provided by Brenda Vander Zanden
Categories Salsas
Time 20m
Number Of Ingredients 9
Steps:
- 1. Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
- 2. Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
- 3. Place all ingredients in the food processor. Mix together until liquified.
- 4. Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
- 5. Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.
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- Garden Tomato Salsa. All you need for this garden fresh salsa is an abundance of tomatoes from the garden. Blend them together with fresh jalapeño peppers, red onions, and cilantro in the food processor.
- Restaurant Style Salsa. This restaurant-style salsa is made with canned diced tomatoes with green chiles, so you can enjoy it all year-round. Keep it chunky and serve it up on nachos, or purée it a little further to make a smooth salsa that's easy to scoop with a chip.
- Roasted Tomato Salsa. This salsa uses roasted tomatoes and onions to add a deeply sweet flavor to traditional salsa. Add in some fresh cilantro and lime juice and you won't be able to stop yourself from double-dipping!
- Slow Cooker Salsa. Want the taste of fresh homemade salsa but don't have the time to put it together? Enter the slow cooker! All you need is a few hours on the high setting and your salsa is ready to blend.
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- Black Bean and Corn Salsa. My favorite thing about this recipe? It can be made with fresh ingredients in the middle of the summer, and canned ingredients in the winter.
- Watermelon-Peach Salsa. This salsa is almost too pretty to eat (but it's so tasty, I always gobble it down in no time at all). This is the salsa to gift when you want some seriously Pinterest-worthy attention.
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- Strawberry Salsa. This fruity salsa combines everything you love about strawberries with black pepper, red onions, and lime juice. The next time I throw a dinner party, I'm putting this salsa on my bruschetta toasts!
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- Fire Up Fish Tacos (pictured above) A hint of habanero pepper gives this salsa a sizzling kick. Recipe: Fish Tacos with Habanero Salsa. KK_12_0229_FNM_388.tif.
- Beautiful Breakfast or Delightful Dessert. Serve this chopped fruit medley on top of pancakes or over ice cream. Recipe: Fruit Salsa.
- Pop of Pineapple. This Asian-inspired grilled pineapple salsa flavored with Chinese five-spice powder is a perfect topper for shrimp, chicken or pork chops.
- Craveable Cruda. Toss this raw sauce made from tomatoes, olives, mint and garlic with freshly cooked pasta. Recipe: Mediterranean Summer Pasta with Salsa Cruda.
- Well-Balanced Watermelon. Juicy and sweet watermelon gives salsa an addictive crunch, especially when mixed with cilantro, lime and jalapeno. Recipe: Fish Tacos with Watermelon Salsa.
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- Four Fresh Ingredients. Tomato, jalapeno, lime and olive oil, blended until smooth, are ready for dunking quesadillas or pouring over nachos. Recipe: Tomato Salsa.
- Tummy-Pleasing Tomatillos. Tangy tomatillos offer up a bright green hue for this lip-smacking sauce. Recipe: Baked Eggs with Salsa Verde.
- Protein Packed. Beans offer protein, fiber and minerals — they can turn salsa into a satisfying side dish. Recipe: Pinto Bean Salsa Salad.
- Go Green. Combine peppery arugula with briny capers, olive oil and red pepper for an emerald-colored salsa. Recipe: Baked Halibut with Arugula Salsa Verde.
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