ROBERT'S SALSA
Make and share this Robert's Salsa recipe from Food.com.
Provided by rerick
Categories Sauces
Time 15m
Yield 3 1/2 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine ingredients in blender. Blend on low one minute (or until you have the consistency you desire.) Enjoy.
Nutrition Facts : Calories 13.4, Fat 0.1, Sodium 217.5, Carbohydrate 3.2, Fiber 0.5, Sugar 1.2, Protein 0.6
SALSA
Provided by Robert Irvine : Food Network
Categories condiment
Time 10m
Yield 1quart
Number Of Ingredients 9
Steps:
- Dice the green onions, tomatoes, jalapenos and green peppers and blend together. Add the red onions. Mince the cilantro and add to the vegetables. Add the vinegar and finish with the tomato juice. Season with salt and pepper. Chill before serving.
FRUIT SALSA
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 1 quart
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium heat, add the oil and allow to warm 1 to 2 minutes. Then add the red onions and warm for 1 minute. Next, add the jalapenos and again warm for 1 minute. Then add the orange juice and vinegar, allowing the liquids to reduce and only coat the bottom of the pan, 2 to 3 minutes. Reduce the heat to low, stir in the jam and allow to warm for 2 minutes. Then remove from the heat and cool for 5 minutes.
- In a medium bowl, whisk together the lemon juice, sambal, pineapple and sugar. Then add the watermelon, strawberries, kiwi, cilantro and mint. Toss together and finish with lemon juice mixture. Stir.
- Allow this to rest for 20 to 30 minutes, ensuring flavors have blended.
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
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
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