TABLE SALSA
Provided by Molly O'Neill
Categories easy, dips and spreads
Time 45m
Yield 1 cups
Number Of Ingredients 6
Steps:
- In a small pot, bring the broth to a boil. Meanwhile, in a heavy skillet over medium heat, toast all the chilies, turning, about 2 minutes. Reduce heat to low and add the oil and garlic and fry until golden, about 3 minutes. Transfer the chilies, oil and garlic to the broth, reduce heat and simmer, covered, 30 minutes. Strain.
- Place 1/2 cup of the liquid and the garlic in a blender or food processor. When the chilies are cool, chop each into 4 pieces, add to the blender and puree. Gradually add the rest of the liquid and the salt. Adjust seasoning. Can be refrigerated for up to a week.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 637 milligrams, Sugar 2 grams
HOMEMADE SALSA
This easy homemade salsa takes just 5 minutes to make with a few basic ingredients and tastes just like your favorite restaurant salsa. Serve with tortilla chips or use in recipes that call for salsa.
Provided by Kathryn Doherty
Categories Sauces, dressings and condiments
Time 5m
Number Of Ingredients 9
Steps:
- Add all of the ingredients to your food processor fitted with a standard blade. Process until the tomatoes are broken down and everything is well combined, scraping down the sides as needed.
- Transfer to a bowl or container and serve immediately or refrigerate until ready to serve. (The flavors will meld together and taste even better after at least 30 minutes of refrigeration.)
- The salsa will keep in the refrigerator for 7-10 days.
Nutrition Facts : Calories 62 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 109 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
AUTHENTIC MEXICAN STYLE TABLE SALSA
This is an authentic mexican style table salsa. I have spent years perfecting this to achieve the taste of the salsas I had while in Mexico. It's a smooth table salsa which is typical of authentic mexican table salsa. You can make it as mild or hot as you like by adding or reducing the amount of chiltepines or chile pequins. Enjoy!
Provided by Raw Chef
Categories Sauces
Time 30m
Yield 1 quart, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In medium saucepan add onion, tomatillo and serrano and enough water to cover. Bring to a boil and boil until tomatillo is soft and changes color to a more yellow color (about 10 minutes). While these are boiling, add a few tablespoons of oil to a small saute pan over medium heat. Add the chiltepins and chile pequins for about 10 seconds and remove to drain on a paper towel. Let cool completely. When vegetables are done boiling remove from water and let cool completely. Add everything into a blender and process until smooth.
- Notes - I use 12 chile pequins and 10 chiltepins but I like my salsa pretty hot. Sometimes I will just use my deep fat fryer to toast the chiles instead of using the saute pan.
- If you like your salsa more chunky, reserve half of the tomatoes and the onion, dice and stir in at the end.
RESTAURANT-STYLE SALSA
Food Network's Ree Drummond shares her recipe for homemade restaurant-style salsa that the whole family will love!
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
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.
SALSA
Provided by Martina McBride
Categories appetizer
Time 2h10m
Yield 5 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the tomatoes, chiles, olives, scallions, vegetable oil, vinegar, garlic, basil, oregano, salt and pepper in a bowl and chill at least 2 hours. Serve with tortilla chips.
SALSA
Hello, My daughter lives in the UK Cornwall Anyway we love spicy foods and this is a wonderful salsa recipe. Make it as hot or as mild as you want the flavor will still be wonderful. It can be doubled or tripled or whatever. This recipe will feed 4 adults a snack. Let me know what you think.
Provided by WildlifeDi
Categories Sauces
Time 2h30m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients and chill for 2 hours before serving with chips.
- The Cilantro is very important to this dish.
SALSA
This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.
Provided by Cecilia Donnelly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 11.7 g, Fat 0.5 g, Fiber 3.1 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Sugar 6.5 g
SALSA NINETY NINE (MILD)
A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
Provided by YABEI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h
Yield 80
Number Of Ingredients 12
Steps:
- Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
- In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
- In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
- Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 826.6 mg, Sugar 6.3 g
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