Summer Salsa Picante Food

SALSA PICANTE

Steps:

• Preheat broiler. Place tomatoes, jalapenos, onion, and garlic on a rimmed baking sheet. Broil, turning vegetables often and rotating baking sheet frequently, until tomatoes are blistered with dark spots and flesh is tender, about 5 minutes. Let cool. When vegetables are cool enough to handle, peel garlic. Puree garlic, tomatoes, jalapenos, onion, water, vinegar, and salt in a blender until almost smooth. Serve warm or chilled. Sauce can be refrigerated for up to 3 days.

SUMMER SALSA PICANTE

Steps:

• In a medium pot, heat vegetable oil over medium. Add onion, garlic, bell pepper, jalapenos; cook, stirring occasionally, until onion is soft, about 4 minutes. Add diced tomatoes, tomato sauce, and white vinegar. Season with salt and bring to a rapid simmer. Cook, stirring occasionally, until vegetables are tender and mixture thickens slightly, about 5 minutes. Season to taste with vinegar and salt.

SALSA DE AJI PICANTE: COLOMBIAN HOT PEPPER SALSA

Steps:

• Gather the ingredients.
• Place the habanero pepper in a food processor or blender with the water, vinegar, lime juice , and 1 teaspoon each of the salt and sugar. Process until smooth.
• In a large bowl, combine the tomatoes, onion, green onions, and cilantro. Toss with the pepper liquid and olive oil until well combined.
• Season to taste with more salt, sugar, and black pepper.
• Refrigerate the salsa in a covered container for at least 1 hour, or until ready to serve.

SALSA PICANTE

Steps:

• Combine tomatoes, chile pepper, garlic, lime juice, and salt in a food processor; process for about 10 seconds. Add cilantro and pulse until it's chopped in small bits.

SUMMER SALSA WITH A SHOT

Steps:

• Smash the garlic clove, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix the garlic, tomatoes, onion, jalapeno, and cilantro in a serving bowl. Add the tequila, if desired, and season with the remaining salt, adding more to taste if necessary.
• Serve immediately or cover with plastic wrap and set aside for 1 hour at room temperature. Serve with the tortilla chips.

ANITA'S SALSA PICANTE

Steps:

• Chop in processor on Pulse, slow.
• Chop onion first and tomatoes last.
• Add spices, juice.
• Be careful not to over-process.
• Drain to get excess water out.
• Serve alone with chips or as a condiment.

SALSA PICANTE

Steps:

• Combine all ingredients in a bowl, mixing well. Cover and chill 8 hours.

FRESH SUMMER SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.

SUMMER FRUIT SALSA

Steps:

• Combine tomatoes, mango, bell peppers, onion, strawberries, kiwi, and nectarine in a large bowl. Add olive oil, orange juice, salt, and pepper; mix well. Stir in cilantro.
• Cover and refrigerate for 30 minutes to 1 hour.