MAMMA'S HOMEMADE SALSA
I make this often in my manual food processor. I taste as I go and change it depending on my mood. Fresh homemade salsa is SO much better than anything you can buy in the grocery store!
Provided by Melissa Varady
Categories Salsas
Time 10m
Number Of Ingredients 7
Steps:
- 1. Place all ingredients in a food processor and mix until smooth and blended. Enjoy!
- 2. (Although I have never tried it, a blender would probably work just as well.)
MY MAMMA'S SALSA
Make and share this My Mamma's Salsa recipe from Food.com.
Provided by Chef Dine
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together in a bowl
- serve with corn chips.
Nutrition Facts : Calories 52.5, Fat 0.6, SaturatedFat 0.1, Sodium 390.1, Carbohydrate 11.7, Fiber 2.9, Sugar 6.4, Protein 2.3
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
MAMA'S SALSA RECIPE
This is my Salsa recipe that has been adapted from many different recipes over the years. I use my food processor to eliminate alot of the work. Add more crushed red pepper to adjust the heat to your desire and less sugar if you find it too sweet. We like the mix of the sweet with the spicy. Every year the tomatoes are different, but as a rule of thumb-a 5 gallon bucket of tomatoes will yield 4 batches of salsa. This year I made 12 batches. When the kids leave for college in the fall they make sure they take plenty since there may not be any left when they come back. This year they are getting a few jars at Christmas that I stashed back!
Provided by Tandy Higgins
Categories Low Protein
Time 12h45m
Yield 7 pints
Number Of Ingredients 9
Steps:
- Sprinkle pickling salt over chopped tomatoes and onions and let stand overnight.
- In the morning drain all liquid from the veggies and place the veggies in a large stock pot.
- To the pot add the vinegar, sugar and crushed red pepper.
- Bring to a boil and boil for 45 minutes.
- Add chopped green peppers, minced garlic cloves and tomato paste and boil for 20 minutes.
- Pour into hot sterilized jars and place in a hot water bath for 10 minutes.
- NOTE: To make Sweet & Hot Salsa I removed all of the garlic cloves, reduced the green peppers to 1 1/2 cups & used 1/2 tablespoon ground (cayenne) red pepper instead of the crushed red pepper. Just a few simple changes but the flavor is amazing!
Nutrition Facts : Calories 394.1, Fat 1, SaturatedFat 0.2, Sodium 4243.3, Carbohydrate 95.7, Fiber 7.8, Sugar 81.5, Protein 5.8
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