BEST DAMN ROASTED SALSA
The Best Damn Roasted Salsa is SUPER easy, quick, fresh and delicious with a lovely complex smoky flavor that can't be beat!
Provided by Kim Lee
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Clean veggies and remove stems. Slice onion in half. Keep skin on garlic. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, onion and garlic in a single layer on a rimmed baking sheet that is covered with foil.
- 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 and add all ingredients to the bowl of a food processor. Pulse about 3-4 times and until all ingredients are combined and chopped. Roasted salsa is more liquidy than regular salsa.
- Taste the salsa and add more cumin and/or salt as desired.
- Transfer to a bowl and enjoy with tortilla chips! Also, great served over eggs, tacos and more.
- I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to marry and meld. Salsa will keep for about 1 week in an airtight container or jar in the fridge.
Nutrition Facts : Calories 59 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 480 mg, Fiber 3 g, Sugar 7 g, ServingSize 0.5 cup, UnsaturatedFat 2 g
BEST DAMN SALSA EVER!
Steps:
- Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
- Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
- Transfer to a bowl and enjoy!
- I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.
Nutrition Facts : ServingSize 1 cup, Calories 50 kcal, Carbohydrate 10.4 g, Protein 2 g, Fat 0.3 g, Sodium 501.8 mg, Fiber 2.1 g, Sugar 5 g
JAMES KIM'S SALSA
This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.
Provided by Brenda Vander Zanden
Categories Salsas
Time 20m
Number Of Ingredients 9
Steps:
- 1. Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
- 2. Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
- 3. Place all ingredients in the food processor. Mix together until liquified.
- 4. Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
- 5. Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.
KIM'S FLAMING HOT SALSA
This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.
Provided by Kim in Carver
Categories Onions
Time 45m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
- Put in a large bowl add spices, lemon, lime, and vinegar.
- Let salsa sit for 30 minutes for the flavors to marry.
- Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
- ** Caution: Wear gloves while chopping peppers**.
Nutrition Facts : Calories 88.3, Fat 0.9, SaturatedFat 0.2, Sodium 410.5, Carbohydrate 19.5, Fiber 5.6, Sugar 11.7, Protein 4
KIM'S SALSA
This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I'm gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It's great in scrambled eggs and chili.
Provided by Kimberly
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h30m
Yield 24
Number Of Ingredients 11
Steps:
- Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.
Nutrition Facts : Calories 24.9 calories, Carbohydrate 5.8 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.8 g, Sodium 394.7 mg, Sugar 3.2 g
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