SALSA FRIES RECIPES

Name: Fresh Salsa
Prep time: 15 min
Total time: 15 min
Yield: 3-1/2 cups.
Cuisine: North America, Mexican
Ingredients: 4 cups chopped peeled fresh tomatoes; 1/4 cup finely chopped onion; 1 to 4 jalapeno peppers, seeded and finely chopped; 1 tablespoon olive oil; 1 tablespoon vinegar; 1 teaspoon ground cumin; 1 teaspoon salt, optional; 1 garlic clove, minced

FRESH SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME

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

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. —Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable.

BBQ BEEF SHORT RIBS WITH GREEN APPLE SALSA & FRIES RECIPE ...

BBQ beef short ribs with green apple salsa & fries recipe ... image

Spare ribs are great when slow-cooked in a sweet barbecue sauce, with a hint of bourbon and chipotle - serve with contrasting chunky relish

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 6 hours

Prep Time 30 minutes

Cook Time 5 hours 30 minutes

Yield 4

Number Of Ingredients 18

Ingredients

1 small onion , roughly chopped
4 tbsp chipotle paste
2 tsp sweet smoked paprika
1 tsp cayenne pepper
400g can chopped tomato
5 tbsp tomato ketchup
5 tbsp barbecue sauce
100ml malt vinegar
100g brown sugar
100ml bourbon
4 large or 8 smaller beef short ribs order from a butcher
1 beef stock cube
4 handfuls frozen skinny fries , cooked following pack instructions, to serve
juice 1 lime
2 Granny Smiths , quartered, cored and diced (and immediately tossed in the lime juice)
2 spring onions , sliced
handful coriander , roughly chopped
1 tbsp olive oil

Steps:

The day before, put the first 10 ingredients in a food processor and whizz to a sauce. Put the ribs in a food bag (or baking dish), pour over the sauce and rub all over. Marinate in the fridge overnight.
Heat oven to 160C/140C fan/gas 3 and boil the kettle. Tip the ribs and marinade into a big casserole dish with a lid. Crumble over the stock, then pour over enough boiling water from the kettle to come to the top of the ribs. Cover and cook for 4 hrs until tender.
Tip all the liquid left into a big jug or bowl – leave for a while to separate, then skim off and discard any fat that has risen to the top. Lift the ribs into a roasting tin, then tip the cooking liquid back into the casserole and boil down on the hob until saucy again. Tip this back over the ribs and toss to coat. The ribs can now be cooled, then chilled for up to 48 hrs before finishing, or frozen.
Heat oven to 180C/160C fan/gas 4 and roast the ribs, uncovered, tossing halfway, for 1 hr until sticky and glazed on the outside, and heated through.
When the ribs are done, cover the dish with foil to keep them warm while you cook the fries. Mix together the salsa ingredients. Serve the ribs with fries and a big spoonful of the salsa.

Nutrition Facts : Calories 678 calories, FatContent 37 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 44 grams sugar, FiberContent 3 grams fiber, ProteinContent 26 grams protein, SodiumContent 2.6 milligram of sodium

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