D'S FAMOUS SALSA
This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.
Provided by Denise Smith
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g
SOUTH TEXAS SALSA
This recipe is so simple and has not changed for generations!
Provided by Emma Menchaca
Categories Other Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Add tomatoes and serranos to pot of water and bring to a boil. Let it boil for one minute and then take off of heat. Leave ingredients in water for about 5 min's. Remove items from water very carefully they will be hot. Remove stem button and skin from tomatoes. Place in blender. Remove stems from peppers and cut in half. At this time you will either want to remove the seeds for a milder sauce or leave the seeds in for a hotter sauce. I leave the seeds in!! Add peppers to blender.
- 2. Take your half of a white onion and quarter it. Add to blender. (You can use a yellow onion if you prefer) At this point you will find you might want to adjust the amount of onion to less or more. The onion can overpower the salsa so a med onion with the ends cut off I have found to be just enough.
- 3. Wash and add a small handful of cilantro, 1/2 a small garlic clove, stewed tomatoes(un-drained) and teaspoon of salt. (Garlic is another ingredient you can adjust to your taste. Also using a couple dashes of powdered garlic will work just fine.) Cover and run blender on "chop" until ingredients are chopped up completely. At this time you will want to taste before pouring it out of the blender to see if you need a touch of salt or some other ingredient. I have used this recipe for so long it is pretty much set but everyone's tastes can differ. I hope you enjoy this salsa. It is a great appetizer with tortilla chips or add it to ANY food you like especially breakfast eggs!!! It will keep for about 2 to 2 1/2 weeks in your refrigerator. Enjoy!!!
FRESH TEXAS SALSA
Make and share this Fresh Texas Salsa recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Use a food chopper to chop everything up fine.
- Serve immediately or keep for a day in the refrigerator.
Nutrition Facts : Calories 50, Fat 0.4, SaturatedFat 0.1, Sodium 159.9, Carbohydrate 11.3, Fiber 2.6, Sugar 6.6, Protein 2.3
TANGY TEXAS SALSA
I'm a "transplant" from Wisconsin currently living in Texas. Even after 20 years, I can't get enough of our wonderful local citrus. This is one way to work it into a main dish. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect over any meat, poultry or fish. We also dip into it with chips. -Lois Kildahl, McAllen, Texas
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 12 servings (1/3 cup each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine first nine ingredients., Cut a thin slice off top and bottom of grapefruit and orange; stand upright on a cutting board. With a knife, cut off peel and outer membrane of fruit. Cut along the membrane of each segment to remove fruit; add to pepper mixture., Stir gently to combine. Refrigerate, covered, at least 2 hours.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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- Add the quartered onion, the smashed clove of garlic, the jalapeño, the cilantro (1/2 cup), the lime juice and zest, the kosher salt (1/2 teaspoon), and the sugar, if using (1/4 teaspoon) to a food processor. Press on for about 10 seconds, or until all the ingredients are very finely chopped.
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