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
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 HOMEMADE SALSA
Categories Condiment/Spread Tomato Appetizer Low Fat
Number Of Ingredients 11
Steps:
- Combine all ingredients and mix well.
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 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 Tomato Salsa
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
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 Tomato Salsa
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
More about "kims salsa recipes"
FRESH MANGO SALSA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (199)Calories 114 per servingCategory Salsa
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.
- Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.
BEST HOMEMADE SALSA RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
Ratings 12Calories 15 per servingCategory Appetizer
- Add the onion, garlic, and jalapeno to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
- Drain off the liquid from the can of diced tomatoes with green chiles and discard the liquid. Add the tomatoes and chiles from the can to the food processor.
- Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the remaining salsa ingredients.
KETO-FRIENDLY SALSA(CHIRMOL) · FITTOSERVE GROUP
From fittoservegroup.com
Reviews 13Calories 20 per servingCategory Low Carb Keto Sauces, Icings, Frostings
- Wash and dry your jalapeños and tomatillos. Before you roast your tomatillos make sure you remove the husk which is inedible. Note that tomatillos tend to be a little sticky once you remove the husk. Do not peel the tomatillos leave them whole before roasting.
- Roast on high heat the jalapeños and tomatillos. You can roast them on a open grill outdoors, on the stove using a dry comal, cast-iron skillet or in the oven using the broiler at the highest setting. Do not add any oil to your vegetables when roasting. You will be roasting them dry.
- Once the jalapeños are roasted slice lengthwise to deseed and devein. For spicer salsa skip this step.
BEST DAMN ROASTED SALSA - KIM'S CRAVINGS
From kimscravings.com
FRESH KIWI PINEAPPLE SALSA RECIPE - KIM'S CRAVINGS
From kimscravings.com
25 HOMEMADE SALSA RECIPES THAT ARE FRESH AND …
From insanelygoodrecipes.com
KIM'S SALSA - EASY COOK FIND
From easycookfind.com
KIM'S SALSA | RECIPE IN 2022 | SALSA CANNING RECIPES, SALSA
From pinterest.com
THESE FISH TACOS COULDN’T BE MORE BRILLIANT - THE NEW YORK TIMES
From nytimes.com
EASY 5-INGREDIENT MANGO SALSA RECIPE • COOKING WITH KIM
From kimabbagehart.com
KIM'S SALSA | RECIPE | SALSA CANNING RECIPES, SALSA ... - PINTEREST
From tr.pinterest.com
KIM'S SALSA | RECIPE | RECIPES, CANNING RECIPES, SALSA RECIPE
From pinterest.com
FISH TACOS AL PASTOR RECIPE - NYT COOKING
From cooking.nytimes.com
ALLRECIPES
From allrecipes.com
COOKING FOR THE HEART: 6 NEW RECIPES FOR GATHERINGS | EPICURIOUS
From epicurious.com
BLACKENED RAINBOW TROUT WITH STRAWBERRY SALSA | FOODLAND ONTARIO
From ontario.ca
KIM'S RECIPES – NICKEL & ORE
From nickelandore.ca
KIM'S SALSA - EASY COOK FIND
From easycookfind.com
SPICY ROASTED SALSA WITH MERQUEN – NICKEL & ORE
From nickelandore.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love