Bernadettes Scorching Spanish Salsa Recipes

SPANISH SALSA WITH CRISPY FRENCH BREAD

Spanish Salsa with Crispy French Bread image

Guests will say "Olé!" to this delightful appetizer. You'll applaud its ease of preparation.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 32

Number Of Ingredients 11

Ingredients

32 very thin diagonal slices French bread
Cooking spray
1 cup finely chopped fresh mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon balsamic or red wine vinegar
2 teaspoons dried basil leaves
1/4 teaspoon salt
6 plum (Roma) tomatoes, finely chopped
2 medium green onions, sliced (2 tablespoons)
1 jar (6 oz) marinated artichoke hearts, drained, finely chopped
1 can (4 1/4 oz) chopped ripe olives, drained

Steps:

Heat oven to 325°F. Line cookie sheet with foil. Place bread slices on cookie sheet; spray lightly with cooking spray. Bake 7 to 10 minutes or until very crisp. Place bread slices on cooling rack; cool completely.
Meanwhile, in decorative bowl, mix salsa ingredients. Let stand at room temperature 20 minutes to blend flavors, or refrigerate until serving time. Serve salsa with crispy bread slices.

Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1 Slice Bread and 2 Tablespoons Salsa), Sodium 100 mg, Sugar 0 g, TransFat 0 g

BONNIE'S FRESH SPANISH SALSA

BONNIE'S FRESH SPANISH SALSA image

This is the way I make salsa for my family. It is made with all fresh ingredients and is delicious with a variety of foods. It is low calorie and a healthy addition to your meal planning. I hope this recipe pleases your palate! Enjoy! The photos are my own and so is this humble recipe.

Provided by BonniE !

Categories Other Snacks

Time 20m

Number Of Ingredients 9

Ingredients

4 full cups of ripe garden tomatoes (2 cups diced small, 2 cups diced large)
1/2 red onion, fine diced, or any sweet onion
1 large clove garlic, minced
1 or 2 jalapeno pepper, fine diced and seeded, remove white membrane
1 large anaheim pepper, fine diced and seeded, remove white membrane
3 tablespoons marsala wine
1/4 cup cilantro, chopped, more if you wish
1 large lime, juiced with pulp
kosher salt and pepper to taste

Steps:

1. Use all fresh ingredients for the best results. In a medium mixing bowl, add the fresh diced tomatoes and diced onion and minced garlic. We like our salsa with a little juice. This will depend on how juicy your tomatoes are. If you want it drier, remove the excess and set aside in case you decide you want it wetter.
2. Add the rest of the ingredients, fine diced jalapeno and Anaheim peppers that have been seeded and the white membrane removed. Add 3 tablespoons of Marsala wine, 1/4 cup chopped cilantro or more to taste, juice of one lime and the pulp, Kosher salt and pepper to taste. Mix well and chill for at least 3 hours before serving.
3. Serve with your favorite chips or Latin food. This salsa is great on nachos or with eggs, too. Here is how it looks! Enjoy!

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