Spicy Cocktail Salsa Food

TAY'S HOT AND SPICY SALSA

Tay's Hot and Spicy Salsa image

Provided by Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 fresh jalapenos
1 bunch fresh cilantro leaves
1 clove garlic
1 banana pepper
1 lime, juice
1 teaspoon House Seasoning, recipe follows
1 can diced tomatoes
Tortilla chips, for serving
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
Mix ingredients together and store in an airtight container for up to 6 months.

SPICY SALSA

Spicy Salsa image

This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.

Provided by Pam Garrison

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h

Yield 20

Number Of Ingredients 10

Ingredients

3 large ripe tomatoes, diced
3 roma (plum) tomatoes, diced
4 green onions, finely chopped
4 fresh jalapeno peppers, finely diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black pepper
salt to taste

Steps:

In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 1.2 g

SPICY COCKTAIL SALSA

Spicy Cocktail Salsa image

Provided by Food Network

Categories main-dish

Yield 1 cup

Number Of Ingredients 6

Ingredients

4 plum tomatoes, cored and seeded
1 scant tablespoon Tabasco sauce
1/4 cup freshly squeezed lime juice
1 tablespoon brown sugar, firmly packed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Place all of the ingredients in a blender or food processor fitted with the metal blade. Puree until smooth. This salsa can be stored in the refrigerator up to 2 days. Serve cold.

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