SPICY SALSA
This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.
Provided by Pam Garrison
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 1.2 g
SPICY ISLAND SALSA DIP
Make and share this Spicy Island Salsa Dip recipe from Food.com.
Provided by Adopted Parisian
Categories Hawaiian
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients into bowl as you go. Shred chicken breast. Chop all vegetables in appx. 1/4" chunks. Mix in garlic, vinaigrette, and Tabasco.
- Best served with tortilla chips. Trader Joe's has great organic chips. Also good rolled in a tortilla. I have made just the salsa and served it over a whole baked chicken breast with black beans.
- Cook time is for chicken breast.
Nutrition Facts : Calories 74.2, Fat 4.6, SaturatedFat 1, Cholesterol 9.3, Sodium 12.1, Carbohydrate 5.4, Fiber 0.7, Sugar 3.8, Protein 3.5
SALSA ROSA
Directly from Italy: a typical Italian recipe. Try it with salads!
Provided by Lucia
Categories Appetizers and Snacks
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!
Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g
SPICY SALSA ROSA DIP
Number Of Ingredients 11
Steps:
- 1. Line baking sheet with foil. Brush bell peppers with 1 tablespoon of oil. Place on baking sheet. Bake at 450ºF for 30 minutes or until peppers are blistered, turning every 10 mintues. Transfer to bowl. Tightly cover with plastic wrap. Let stand for 20 minutes. When peppers are cool enough to handle, peel. Halve peppers. Discard seeds, membranes and stems.2. In small skillet cook serrano chile pepper in remaining 1 tablespoon oil over high-heat about 7 minutes or until pepper is blistered, turning frequently. Remove from heat. Let stand for 5 minutes or until pepper is cool enough to handle. Remove pepper from oil, reserving oil in skillet. Peel and halve pepper. Discard seeds, membranes and stem. Finely chop pepper. Mash pepper.3. In reserved oil in skillet cook garlic over medium-heat until light brown. Stir in oregano. Cook and stir for 30 seconds or until fragrant. Stir in tomato purée and salt. Bring to boiling. Reduce heat. Simmer, uncovered, about 5 mintues or until thickened. 4. In blender container combine bell peppers, serrano chile paste, tomato mixture and mascarpone cheese. Cover and blend until smooth. Stir in vinegar. Season to taste with pepper. Cover and refrigerate for 2 hours to 5 days. Serve dip with crackers.
Nutrition Facts : Nutritional Facts Serves
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