Stings Nearly World Famous Salsa Food
WORLD FAMOUS SALSA
Started making this salsa as a teenager. I get requests for it all the time. Seasonings are approximate, you can adjust to your own taste.
Provided by AzMama17
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Puree tomatoes in food processer for 10 seconds.
- Add remaining ingredients.
- Refrigerate for at least 1 hour.
Nutrition Facts : Calories 17.5, Fat 0.2, Sodium 405.8, Carbohydrate 4.1, Fiber 1, Sugar 2.2, Protein 0.5
BABYCHOPS' FAMOUS SALSA
Friends from work used to hire me to make this salsa for work functions as I always used fresh ingredients from my garden, it is so fresh & healthy I hope you enjoy it! Sadly the bunnies & squirrels have discovered my garden site & I no longer have one... Fresh from the garden is best! This recipe will feed a crowd, it has just enough kick and lovely flavor from the habeneros so add at least one if you're a bit chicken. I often use some of the salsa in omelets the next day - or add to tacos, etc. It will only last a few days as other than salt there are no preservatives so make it the day you plan to eat it for best results.
Provided by Babychops
Categories Low Protein
Time 15m
Yield 1 large bowl, 25 serving(s)
Number Of Ingredients 10
Steps:
- Dice tomatoes by hand (food processor pretty much liquefies them so it's best to dice by hand),
- chop onion into small bits unless you prefer smaller,
- then throw into food processor with garlic & peppers & pulse until desired texture.
- Thoroughly wash, drain & chop cilantro, add all to a large serving bowl.
- Squeeze the limes over everything (don't forget the salt as it completes & enhances the flavor), mix well & enjoy with Mission tortilla chips (those are best unless you have home made).
Nutrition Facts : Calories 35.6, Fat 0.4, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 8, Fiber 1.9, Sugar 3.9, Protein 1.3
STING'S NEARLY WORLD FAMOUS SALSA
This is my own recipe that I created. After many requests from co-workers, I finally fine tuned it and wrote it down. I call it "Nearly World Famous" because I've given the recipe to friends from all over Michigan, to Los Angeles, Philadelphia, Tampa and even to my friend's mom in London, England. There are many variables that you can change and tweak to your own tastes, but if you make it as is, it'll turn out great. I will usually make two batches, one "plain" (without any hot peppers) and one with peppers. Change the peppers to change the flavor/heat. Leaving the seeds in will increase the heat level. I also freeze my peppers and use a microplane to grate them. It turns the peppers into a fine mash and releases all the oils. I also microplane the garlic. Feel free to email me if you have any questions. :-)
Provided by Marc R.
Categories Onions
Time 30m
Yield 32 ounces, 32 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 9 ingredients.
- It will have great flavor, but very little heat at this point. To spice it up, add whatever hot peppers you like. Personally, I like to add one half habanero or scotch bonnet along with one half jalapeno for some decent heat and flavor. If you don't want it too hot, add one half to one whole jalapeno. All I do is cut off the stem and finely mince the peppers, seeds and all. Even better is to freeze the peppers and use a microplane to grate them into a fine mash. Please wear rubber gloves when handling the diced peppers and do not rub your nose or eyes!
- Another flavor variant is to use lemon juice instead of lime juice.
- Letting the mix sit for an hour will allow the flavors to meld better especially if you add hot peppers.
Nutrition Facts : Calories 10.3, Fat 0.1, Sodium 22.7, Carbohydrate 2.4, Fiber 0.5, Sugar 1.5, Protein 0.4
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