Tomato And Pepita Salsa Food
TOMATO AND PEPITA SALSA
This salsa has a delicious but unexpected flavor twist--the addition of pumpkin seeds! It pairs perfectly with a fall chip like pumpkin chips.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 11
Number Of Ingredients 9
Steps:
- In 10-inch skillet, toast pepitas over medium heat 2 to 3 minutes or until slightly brown and some hulls have popped. Set aside.
- In medium bowl, mix tomatoes, chipotle, sauce, onion, cilantro, lime juice and salt. Stir in pepitas, reserving 2 tablespoons for garnish. Serve with chips.
Nutrition Facts : Calories 20, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
PEACH & TOMATO SALSA
This is a spicy salsa that my family eats with tortilla chips. My daughter serves it with grilled chicken. It is easy to prepare and process if you use the canned shortcuts. (Fresh is better, but it is still flavorful and spicy using canned tomatoes and peppers.) Use ONLY fresh, firm yellow peaches!
Provided by Preschool Chef
Categories Lunch/Snacks
Time 1h20m
Yield 12 pints
Number Of Ingredients 13
Steps:
- Peel, pit, and chop peaches, and mix with lime juice.
- Peel and chop fresh tomatoes to measure 4 cups (If using canned diced tomatoes, drain excess juice before measuring).
- Combine all fresh fruits and vegetables in a large stainless steel pot. Add vinegar, honey,cilantro, cayenne, and crushed red pepper. ( Do not add canned vegetables yet).
- Bring mixture to boil over medium heat. Cook for 3 minutes, stirring frequently.
- Add any canned vegetables, and cook for 3 more minutes. .Continue frequent stirring.
- Turn heat to simmer.
- Ladle salsa into hot sterilized canning jars, leaving 1/4 inch headspace. Wipe jar rim with clean cloth or napkin. Top with new sterilized lid. Screw on band tightly.
- Place jars in canning pot. Add water, making sure tops of lids are covered.
- Bring canner to boil, and process for 10 minutes.
- Remove jars from canner, and place on towel in a cool spot.
- In about an hour, check to make sure that lids have sealed. Refrigerate or reprocess any that are not sealed.
- Allow to sit without moving for about 2 days.
- Label and store jars in a cool, dark place.
TOMATO AND PEPPER SALSA
Make and share this Tomato and Pepper Salsa recipe from Food.com.
Provided by salsa king
Categories Sauces
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Chop, dice, mince, pour together, and simmer all ingredients together. Prepare your jars and follow regular canning instructions.
Nutrition Facts : Calories 31.6, Fat 0.3, SaturatedFat 0.1, Sodium 151.8, Carbohydrate 6.8, Fiber 1.8, Sugar 3.7, Protein 1.3
CHIPOTLE-PEPITA SALSA
Make and share this Chipotle-Pepita Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 400º F degrees.
- Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
- Remove from oven and let cool.
- In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
- Stir in the lime juice.
- Refrigerate salsa for at least 1 hour to allow flavors to combine.
- Bring salsa to room temperature for 30 minutes before service.
- Great with fish.
Nutrition Facts : Calories 264.1, Fat 19.8, SaturatedFat 3.5, Sodium 310.9, Carbohydrate 16.7, Fiber 3.8, Sugar 5.8, Protein 10.4
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