JALAPENO SALSA
This makes about 3 pints, I store it in the refrigerater, The longer it sits the hotter it gets. With this recipe you always have salsa in the refrigerator.
Provided by Dancer
Categories Sauces
Time 40m
Yield 3 pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in large saucepot.
- Bring mixture to a boil.
- Reduce heat.
- Simmer for 10 minutes.
- Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
- Adjust 2-piece caps.
- Process for 15 minutes in boiling-water canner.
JALAPEñO SALSA
This Super Easy Jalapeño Salsa recipe is perfect with grilled meats, steak, tacos, empanadas, eggs, tortilla chips and so much more. Easy to make and highly addictive salsa.
Provided by Mexican Appetizers and More
Categories Mexican Salsa
Time 15m
Number Of Ingredients 6
Steps:
- Add jalapeños, tomato and garlic to a pot over medium heat with about 2 cups of water. Boil for 10-15 minutes.
- Peel skin off of tomato. (It will peel easily after it has been boiled)
- Add the boiled jalapeños, tomato, garlic, onion and cilantro to a blender or food chopper. Add salt and pepper to taste.
- Pulse till salsa is chunky. Remove from blender and pour into a jar or a bowl.
- Add 2-4 tablespoons of water. Stir all together. Done. Enjoy!Great with tacos, empanadas, tostadas, meats, seafood, eggs, tortilla chips, plantain chips and so much more.Salsa will keep in refrigerator well for a few days.
Nutrition Facts : Calories 46 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 8 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SIMPLE JALAPENO SALSA
This is a family favorite that I picked up while visiting a friend after her trip south of the border
Provided by Miss Erin C.
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice the garlic and the jalapenos and toss them into the blender, blend until chopped fine.
- Add cans of tomatoes, with juice, pulse until blended.
- Serve with sour cream and tortilla chips.
JALAPEñO SALSA
This 5-ingredient creamy jalapeño salsa recipe is easy to make and one million percent addictive. See notes above regarding optional recipe variations, including how to make the salsa milder or spicier.
Provided by Ali
Time 30m
Number Of Ingredients 5
Steps:
- Place the jalapeños and 11 cloves of the garlic (we will save one for later) in a large saucepan. Add water to the pan so that the jalapeños are completely covered. Bring to a high simmer over high heat, then reduce the heat to medium to maintain the simmer for about 15-20 minutes, until the jalapeños and garlic cloves have completely softened.
- Reserve 1 cup of the jalapeño cooking water, then drain off the rest. Carefully use tongs to transfer the jalapeños to a cutting board. Then slice each jalapeño in half lengthwise and use a spoon to scoop out and discard the veins and seeds. (Or if you would like a spicier salsa, you can skip this step.) Gently squeeze the cooked garlic cloves out of their peels, and peel the remaining one raw garlic clove.
- Add the cored jalapeños, cooked garlic cloves, raw garlic clove, oil, lime juice (if using), 1 teaspoon sea salt, and 1/4 cup of the reserved jalapeño cooking water* to a high-speed blender. Purée for 2 to 3 minutes until the sauce is completely smooth. If you would like it to be a bit thinner, add in a tablespoon at a time of the reserved jalapeño cooking water until your desired consistency is reached.
- Taste and season with extra salt and/or lime juice, if desired.
- Serve immediately and enjoy!
JALAPENO SALSA
I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do.
Provided by Trey
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 27m
Yield 25
Number Of Ingredients 8
Steps:
- Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
- Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.
Nutrition Facts : Calories 6.7 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 94.1 mg, Sugar 0.7 g
SIMPLE SMOKED SALSA
This salsa is so easy to throw together on days when you already have the smoker going. Tweak it to your preferred heat level by leaving some or all of the jalapeno seeds in for a spicier salsa! The longer you let the salsa sit, the better it becomes. I like to use hickory wood, but fruit woods also work great.
Provided by France C
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
- Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
- Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 11.4 mg, Sugar 0.8 g
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