CILANTRO FREE SALSA RECIPES

Name: Slow-Cooked Salsa
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: about 2 cups.
Cuisine: North America, Mexican
Ingredients: 10 plum tomatoes; 2 garlic cloves; 1 small onion, cut into wedges; 2 jalapeno peppers; 1/4 cup cilantro leaves; 1/2 teaspoon salt, optional

SLOW-COOKED SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Slow-Cooked Salsa Recipe: How to Make It - Taste of Home image

I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California

Provided by Taste of Home

Categories Appetizers

Total Time 02 hours 45 minutes

Prep Time 15 minutes

Cook Time 02 hours 30 minutes

Yield about 2 cups.

Number Of Ingredients 6

Ingredients

10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional

Steps:

Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

Nutrition Facts : Calories 20 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 5mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 free food.

TOMATILLO SALSA RECIPE | DAISY MARTINEZ | FOOD NETWORK

Tomatillo Salsa Recipe | Daisy Martinez | Food Network image

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.

Provided by Daisy Martinez

Categories condiment

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 4 cups

Number Of Ingredients 7

Ingredients

1 pound fresh tomatillos
1 large Spanish onion (about 12 ounces), cut into large chunks (about 3 cups)
3 cloves garlic
1/2 packed cup coarsely chopped cilantro leaves
1/2 jalapeno (seeds and all if you like heat)
1/2 lime, juiced
Kosher or fine sea salt

Steps:

Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

More about "cilantro free salsa recipes"

SLOW-COOKED SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME

I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it. So I came up with this slow-cooked version that practically makes itself! —Toni Menard, Lompoc, California
From tasteofhome.com
Reviews 4.1
Total Time 02 hours 45 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 20 calories per serving

Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

See details

TOMATILLO SALSA RECIPE | DAISY MARTINEZ | FOOD NETWORK

This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
From foodnetwork.com
Reviews 4.4
Total Time 40 minutes
Category condiment
Cuisine mexican

Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

See details

SLOW-COOKED SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Core tomatoes. Cut a small slit in 2 tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker., Cut stems off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker., Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool. , In a blender, combine the tomato mixture, cilantro and, if desired, salt; cover and process until blended. Refrigerate leftovers.

See details

TOMATILLO SALSA RECIPE | DAISY MARTINEZ | FOOD NETWORK

Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.

See details

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