Kims Salsa Recipes
KIMCHI SALSA
This take on pico de gallo includes chopped kimchi for some spicy tanginess. Try it on Korean barbecue tacos or as a substitute for your usual salsa.
Provided by Food Network Kitchen
Categories condiment
Number Of Ingredients 0
Steps:
- Mix 1 1/2 cups diced tomatoes, 3/4 cup chopped kimchi, 1/3 cup chopped cilantro and the juice of 1 lemon. Season with salt.
KIM'S FLAMING HOT SALSA
This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.
Provided by Kim in Carver
Categories Onions
Time 45m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
- Put in a large bowl add spices, lemon, lime, and vinegar.
- Let salsa sit for 30 minutes for the flavors to marry.
- Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
- ** Caution: Wear gloves while chopping peppers**.
Nutrition Facts : Calories 88.3, Fat 0.9, SaturatedFat 0.2, Sodium 410.5, Carbohydrate 19.5, Fiber 5.6, Sugar 11.7, Protein 4
JAMES KIM'S SALSA
This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.
Provided by Brenda Vander Zanden
Categories Salsas
Time 20m
Number Of Ingredients 9
Steps:
- 1. Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
- 2. Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
- 3. Place all ingredients in the food processor. Mix together until liquified.
- 4. Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
- 5. Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.
KIM'S HOT HOT SALSA
Make and share this Kim's Hot Hot Salsa recipe from Food.com.
Provided by Margie Brock
Categories Sauces
Time 15m
Yield 1 bowl
Number Of Ingredients 11
Steps:
- Mix and refrigerate.
- After 30 minutes it is ready for chips.
Nutrition Facts : Calories 339, Fat 2.7, SaturatedFat 0.5, Sodium 2604.5, Carbohydrate 78.3, Fiber 15.7, Sugar 37, Protein 14.2
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- Clean veggies and remove stems. Slice onion in half. Keep skin on garlic. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, onion and garlic in a single layer on a rimmed baking sheet that is covered with foil.
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- Add the onion, garlic, and jalapeno to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
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- Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
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