Fresh Classic Grape Salsa Recipes

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CHUNKY GRAPE SALSA

Provided by Food Network

Categories     condiment

Time 15m

Yield 4 servings

Number Of Ingredients 9



Chunky Grape Salsa image

Steps:

  • In a medium bowl, mix the orange, grapes, red pepper, cilantro, green onions, and jalapeno if using. Stir in the Farmer's Pick Concord Grape 100% Juice and lime juice. Taste and adjust the seasoning with more lime juice, if needed.

1 medium navel orange, peeled and cut into ½-inch pieces
8 ounces seedless red grapes, stemmed and cut into quarters
½ cup chopped red pepper
¼ cup chopped cilantro
¼ cup chopped green onions
1 Tablespoon minced jalapenos (optional)
½ cup Farmer's Pick Concord Grape 100% Juice
About 1 Tablespoon fresh lime juice
1 8-ounce bag baked tortilla chips

FRESH SALSA

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8



Fresh Salsa image

Steps:

  • In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

THE BEST CANNING SALSA

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 17

Number Of Ingredients 13



The Best Canning Salsa image

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

CLASSIC ROASTED SALSA

Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 3 cups

Number Of Ingredients 7



Classic Roasted Salsa image

Steps:

  • Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
  • Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
  • Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
  • Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

Nutrition Facts : Calories 9 g, Fiber 1 g

2 large tomatoes (1 1/2 pounds)
1 medium white onion, halved
3 jalapenos
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro

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



The Best Fresh Tomato Salsa image

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

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

FRESH GRAPE SALSA

This salsa is wonderful - sweet, sour, and a little spicy. We usually enjoy it with tortilla chips, but it can also be used as an accompaniment to fish or chicken dishes like other fruit-based salsas. It can be made with any color of seedless grapes, but red grapes are especially pretty with the green onions, chilies and cilantro.

Provided by KizmitRuby

Categories     Sauces

Time 1h20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 8



Fresh Grape Salsa image

Steps:

  • Combine all ingredients in medium bowl, mix well.
  • Let stand at least 1 hour before serving.
  • Drain off excess liquid before serving.

Nutrition Facts : Calories 34.6, Fat 0.1, Sodium 150, Carbohydrate 8.7, Fiber 0.7, Sugar 6.8, Protein 0.6

2 cups seedless grapes, coarsely chopped
1/2 cup green onion, chopped
1/2 cup anaheim chili, diced
2 tablespoons cilantro, chopped
2 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon bottled hot pepper sauce

GRAPE SALSA

This recipe is contributed by a couple of friends of mine who have 'eclectic' tastes. Both artists, they could never be considered conventional.

Provided by Suzy-Q Cooks

Categories     Sauces

Time 1h10m

Yield 8 , 8 serving(s)

Number Of Ingredients 9



Grape Salsa image

Steps:

  • Combine all ingredients.
  • Mix Well.
  • Refrigerate for at least 1 hour to allow flavors to blend.
  • Drain well before serving with chips.

Nutrition Facts : Calories 38.3, Fat 1.8, SaturatedFat 0.2, Sodium 148.1, Carbohydrate 6.1, Fiber 0.5, Sugar 4.8, Protein 0.3

3/4 cup red grapes, coarsely chopped
3/4 cup green grape, coarsely chopped
1/2 cup chopped green onion
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons finely chopped jalapenos
1/2 teaspoon salt
1/4 teaspoon bottled Tabasco sauce

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