HOW TO MAKE RED SALSA RECIPES

SALSA RECIPES | BBC GOOD FOOD

Salsa recipes | BBC Good Food image

Our best salsas make perfect additions to any Mexican feast. Including healthy, vegetarian and gluten-free recipes like tomato salsa and salsa verde.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

EASY HOMEMADE SALSA RECIPE - HOW TO MAKE SALSA

Easy Homemade Salsa Recipe - How to Make Salsa image

You won't be able to stop eating this easy homemade roasted tomato salsa.

Provided by Makinze Gore

Categories dairy-free gluten-free healthy heart-healthy low-fat low sugar vegan vegetarian feed a crowd Fourth of July Super Bowl tailgate appetizers snack

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 12

Ingredients

2 jalapeños, halved, stems removed
2 c. cherry tomatoes, halved
1 white onion, quartered
1 tbsp. extra-virgin olive oil
1 3/4 tsp. kosher salt, divided
Freshly ground black pepper
3 large tomatoes, quartered
3 cloves garlic
1/2 c. fresh cilantro
Juice of 1 lime
1/2 tsp. ground cumin
Pinch of red pepper flakes

Steps:

Preheat oven to 400°. On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with ½ teaspoon salt and pepper. Roast until slightly charred, 20 minutes. In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes. Season with remaining 1 1/4 teaspoons salt and pepper, then pulse a few times until mostly blended and slightly chunky.

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CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES

1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

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Total Time 5 minutes
Category Side dish
Calories 29 calories per serving

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