Soozs Semi Homemade Salsa Food
SOOZ'S SEMI-HOMEMADE SALSA
Since I started making this, my family doesn't want to eat any other salsa. Every time I take this somewhere, someone asks for the recipe and because it tastes so fresh, they are always surprised that the recipe comes mostly from cans. This has stayed fresh in my fridge for as long as 2 weeks - which is the longest it has been in the fridge until it gets eaten! This salsa is excellent with MommyMakes Homemade Baked Chips (Recipe #124908) and Rita L's Frozen Margaritas (Recipe #58559).
Provided by Sooz Cooks
Categories Sauces
Time 30m
Yield 80 oz, 20 serving(s)
Number Of Ingredients 9
Steps:
- This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
- Dump the contents of the food processor into a very large bowl and stir until blended.
- Store in individual Mason jars or large plastic containers with lids.
- If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.
Nutrition Facts : Calories 31.4, Fat 0.2, Sodium 497.1, Carbohydrate 7.5, Fiber 1.5, Sugar 4, Protein 1
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.
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