Tex Mex Salsa Recipes

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Steps:

• In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
• Pulse until thoroughly chopped.
• Add canned tomatoes and salt.
• Pulse until throughly combined.
• Store in refrigerator until ready to use.

Steps:

• Put the tomatoes into a large bowl.
• Chop the onion and cilantro and add to tomatoes.
• Start with 2 jalapenos, cut in half and take out and discard the seeds (this is where a lot of the heat is located). Slice into thin strips and then chop the jalapenos very tiny. Be care NOT to touch your face or eyes and to wash your hands immediately upon finishing.
• Add the jalapenos to the mixture and combine.
• Add oil and vinegar and stir. The colors should be beautifully blended and green should pop deliciously out of the red!
• If desired add a little salt and pepper to taste.
• Taste to see if you would like more jalapenos. Add these if desired.
• Chill about 1 hour and serve cold with tortilla or corn chips.
• Weight Watcher points = 0.

Steps:

• Combine water and sugar in medium saucepan.
• Bring to a boil over med heat.
• Add cranberries; return to boil.
• Gently boil cranberries for 10 minutes without stirring.
• Pour into medium glass mixing bowl.
• Gently stir in remaining ingredients. Place a piece of plastic wrap directly on salsa.
• Cool at room temperature and refrigerate.

Steps:

• 1. Put all ingredients in a food processor or blender (reserve 1/2 can of (6 oz) the tomato juice). Blend well for about 10 to 20 seconds on high. Do not puree. Pour into bowl and add remaining tomato juice. Stir well. Serve with tortilla chips
• 2. For a milder salsa, remove the seeds from the jalapeno before blending.
• 3. I always double this recipe and make one salsa mild and the other much spicier. *** Please use whole tomatoes and not diced as it will effect the thickness of the salsa.