TANGY TEXAS SALSA
I'm a "transplant" from Wisconsin currently living in Texas. Even after 20 years, I can't get enough of our wonderful local citrus. This is one way to work it into a main dish. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect over any meat, poultry or fish. We also dip into it with chips. -Lois Kildahl, McAllen, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings (1/3 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine first nine ingredients., Cut a thin slice off top and bottom of grapefruit and orange; stand upright on a cutting board. With a knife, cut off peel and outer membrane of fruit. Cut along the membrane of each segment to remove fruit; add to pepper mixture., Stir gently to combine. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
EASY HOMEMADE SALSA
Homemade restaurant style salsa! So easy to make and tastes just like it's from your favorite restaurant! Perfect for dipping chips into or spreading all over some tacos.
Provided by Serene
Categories salsa
Time 10m
Number Of Ingredients 9
Steps:
- Prepare Ingredients: Add the onion, jalapeno, and garlic to the food processor and pulse until chopped up.
- Pulse: Add in the tomatoes and continue to pulse until the tomatoes break down and release juices.
- Season: Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)
- Blend: Pulse in the processor to desired consistency. Chunky or smooth. Taste and adjust salt, honey, or lime juice as needed.
Nutrition Facts : ServingSize 1 1/3 cup, Calories 25 kcal, Sugar 4 g, Sodium 197 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 2 g
SOUTH TEXAS SALSA
This recipe is so simple and has not changed for generations!
Provided by Emma Menchaca
Categories Other Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Add tomatoes and serranos to pot of water and bring to a boil. Let it boil for one minute and then take off of heat. Leave ingredients in water for about 5 min's. Remove items from water very carefully they will be hot. Remove stem button and skin from tomatoes. Place in blender. Remove stems from peppers and cut in half. At this time you will either want to remove the seeds for a milder sauce or leave the seeds in for a hotter sauce. I leave the seeds in!! Add peppers to blender.
- 2. Take your half of a white onion and quarter it. Add to blender. (You can use a yellow onion if you prefer) At this point you will find you might want to adjust the amount of onion to less or more. The onion can overpower the salsa so a med onion with the ends cut off I have found to be just enough.
- 3. Wash and add a small handful of cilantro, 1/2 a small garlic clove, stewed tomatoes(un-drained) and teaspoon of salt. (Garlic is another ingredient you can adjust to your taste. Also using a couple dashes of powdered garlic will work just fine.) Cover and run blender on "chop" until ingredients are chopped up completely. At this time you will want to taste before pouring it out of the blender to see if you need a touch of salt or some other ingredient. I have used this recipe for so long it is pretty much set but everyone's tastes can differ. I hope you enjoy this salsa. It is a great appetizer with tortilla chips or add it to ANY food you like especially breakfast eggs!!! It will keep for about 2 to 2 1/2 weeks in your refrigerator. Enjoy!!!
TEXAS HOMEMADE SALSA
This is a new recipe for me. I was given a huge amount of tomatoes by two different friends from their gardens. I am so thankful for homegrown tomatoes...they are nothing like the ones you get in a grocery store! They are soooo much tastier!! I didn't want them to go bad before I could use them so I decided I would try to...
Provided by Janna Kerr
Categories Salsas
Number Of Ingredients 8
Steps:
- 1. To remove the skin easily, make a small slit in the tomato, maybe an inch or so. Drop them in boiling water for 1-2 minutes or until you see skin draw apart where the slit was made. Remove tomatoes from water and place in ice water to stop the cooking process.
- 2. In a food processor, add all the other ingredients except tomatoes and pulse until you get them the consistency that you want them. I did not want large chunks so I let the processor run until they were pureed.
- 3. Add tomatoes to the mixture and pulse until all is combined. I think a little chunkier with the tomatoes is better but it is all a matter of choice. Add salt and lime juice to your liking. Chill and serve with chips!
TEXAS HOT SAUCE
This is a really good salsa/sauce that will put bottled versions to shame. My best-friend's SIL in Arlington, TX made this for a party once and I had to get the recipe. It makes alot - so it's good for a gathering - or as we use to say in TX - for a "throw-down"!
Provided by LiisaN
Categories Vegetable
Time 25m
Yield 1 large batch
Number Of Ingredients 10
Steps:
- Heat oil, vinegar, salt and accent (first 4 ingredients) just enough to dissolve salt and accent- do not boil.
- (If it boils-- you'll have to start over) Chop remaining ingredients separately.
- I have found that it doesn't work well if you dump everything in processor at once.
- In large bowl, pour vinegar/salt mixture over salsa and mix well.
- Best if let set overnight for flavors to blend.
- Enjoy with chips, eggs, whatever you like salsa with.
Nutrition Facts : Calories 2039.3, Fat 167.2, SaturatedFat 21.8, Sodium 12777.8, Carbohydrate 133.8, Fiber 29.6, Sugar 75, Protein 18.1
MEXICAN HOMEMADE SALSA
In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings (3-1/2 cups).
Number Of Ingredients 7
Steps:
- Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
NO JOKE TEXAS SALSA!
This is real salsa. Don't let the jalapeños scare you off it adds the perfect amount of heat. (If you like fire roasted salsas simply add 7 oz. can of chipotle peppers. It's optional.)
Provided by Texas Pete
Categories Mexican
Time 15m
Yield 40 ounces, 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil romas until the skins start to pop, or are easily removed.
- Chop onion, jalapeños, set aside.
- Roast poblano on grill or burner ( for a hint of smokiness).
- In a large blender add canned tomatoes first then all other ingredients.
- Pulse blend to desired consistency.
SIMPLE TEXAS SALSA
This is the most delicious salsa that doesn't require any cooking!
Provided by Susan
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.
Nutrition Facts : Calories 21.5 calories, Carbohydrate 5 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.8 g, Sodium 146.2 mg, Sugar 2.7 g
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