GARDEN VEG SALSA
We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.
Nutrition Facts :
FRESH VEGETABLE SALSA
Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1 cup.
Number Of Ingredients 8
Steps:
- In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.
Nutrition Facts :
FABULOUS OLIVE SALSA BY JAMES
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives to suit your taste.
Provided by Brent Rice
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 25
Number Of Ingredients 9
Steps:
- Drain green and black olives and green chiles in a colander. Chop white onion in a food processor, pulsing several times. Add green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic, and hot sauce to the processor. Pulse several more times to mix; process until chunky, 20 to 30 seconds.
Nutrition Facts : Calories 38.4 calories, Carbohydrate 2 g, Fat 3.5 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 317.3 mg, Sugar 0.7 g
FRESH HOMEMADE SALSA
Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!
Provided by Stephanie Roynestad Fuller
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g
THE BEST FRESH TOMATO SALSA
Great with your favorite chips. Gets better as the flavors meld.
Provided by Cheryl Dressler
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g
FRESH CHOPPED SALSA
I've been making this salsa since I was 20 years old. This recipe is so versatile, you can change things around, add other things, etc. Sometimes I add fresh chopped jalapenos, or canned ones along with the canned diced chilies. You can also add cilantro, (YUCK I don't like it!), black olives, even mango! It's good on meat. My hubby loves to make bloody marys with the juice! If your tomatoes are nice home grown, vine ripened ones, you can omit the sugar. We usually serve this with cheese flavored chips such as Doritos. I hope you enjoy this fresh-tasting salsa!
Provided by Chef PotPie
Categories Sauces
Time 15m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, mixing well.
- Chill for an hour or so to allow flavors to develop.
- Serve with chips or ?.
- Enjoy!
Nutrition Facts : Calories 108.4, Fat 4.5, SaturatedFat 0.7, Sodium 1217.4, Carbohydrate 17.3, Fiber 4.8, Sugar 11.1, Protein 3
CHOPPED VEGETABLES SALSA
Can be prepared in 45 minutes or less.
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- In a bowl stir together all ingredients and let stand, covered, 30 minutes.
- Serve salsa with tortilla chips or as a condiment.
CHOPPED SALAD WITH SALSA VERDE DRESSING
Categories Salad Blender Leafy Green Onion Tomato Side Quick & Easy Dinner Lunch Summer Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 15
Steps:
- Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
- Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.
VEGETABLE SALSA - THE MAYO CLINIC
Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.
Provided by swissms
Categories Sauces
Time 20m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8
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