SPICY TOMATO SALSA WITH CILANTRO AND CHILES
Provided by Rhoda Boone
Categories Tomato Cinco de Mayo Cilantro Chile Pepper
Yield Makes 2 Cups
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil and cook tomatoes and garlic 2 minutes. Drain and rinse with cool water. Peel and core tomatoes.
- In a food processor or blender, blend first seven ingredients until mostly smooth. Transfer tomato mixture to a mixing bowl and fold in cilantro and onion. Taste, adjust seasoning, and serve.
SALSA CHILI
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.
Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
SWEET AND MILD COOKED TOMATO SALSA
When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.
Provided by gapch1026
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h15m
Yield 32
Number Of Ingredients 11
Steps:
- Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 43.8 mg, Sugar 1.8 g
SALSA ROJA: RED CHILE-TOMATILLO SALSA
Provided by Food Network
Time 20m
Yield about 1 3/4 cups
Number Of Ingredients 5
Steps:
- Toasting and roasting. Preheat a broiler.
- In an ungreased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and rehydrate for 30 minutes.
- In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin.
- Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
- Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, then scrape into a serving dish. Stir in enough water to give a spoonable consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.
SALSA (A COLD TOMATO AND CHILI DISH OR RELISH)
Provided by Craig Claiborne And Pierre Franey
Categories condiments, appetizer
Time 10m
Yield 3 - 3 1/2 cups
Number Of Ingredients 8
Steps:
- Cut away and discard the core of each tomato.
- Cut each tomato in half crosswise. Use the fingers to press out the fleshy, seedy sections. Squeeze each half gently to ensure that most of the seedy sections are empty. Cut each unpeeled tomato half into quarter-inch cubes. There should be about three cups.
- Put the tomato cubes into a mixing bowl and add the onions, lime juice, jalapeno peppers, white pepper, salt, oil and coriander. Blend. As the mixture stands, the volume will be reduced.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams
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
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
TOMATO CHILE SALSA
Categories Condiment/Spread Sauce Food Processor Herb Onion Pepper Tomato Cocktail Party Super Bowl Vegetarian Backyard BBQ Summer Tailgating Poker/Game Night Vegan Party Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
- Cool to room temperature, about 30 minutes.
- Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
- Transfer to a bowl and stir in cilantro. Season with salt.
MOZZARELLA WITH TOMATO & CHILLI SALSA
Perk up mozzarella and tomato salad with chilli salsa
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Slice the mozzarella and arrange in slightly overlapping circles on a wooden board or serving platter. Put all the other ingredients in a mixing bowl, season and mix thoroughly. Just before serving, spoon the salsa over the mozzarella and drizzle with a little extra olive oil.
Nutrition Facts : Calories 147 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.52 milligram of sodium
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
FOUR-TOMATO SALSA
The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 56 servings (14 cups).
Number Of Ingredients 17
Steps:
- In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.
Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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