SALSA RECIPE HOMEMADE RECIPES

Name: The Best Homemade Salsa Recipe (Restaurant Style)
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Mexican
Ingredients: 1/2 cup white onion (roughly chopped); 1 clove garlic (roughly chopped); 1/2 jalapeno (seeds and ribs removed, roughly chopped); 10 ounce can diced tomatoes with green chilies; 14.5 ounce can fire roasted diced tomatoes; pinch of sugar (optional, to balance the acidity of the tomatoes); 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/2 cup fresh cilantro leaves; juice from 1/2 of a lime (start with a small squeeze and add more, to taste)

THE BEST HOMEMADE SALSA RECIPE (RESTAURANT STYLE ...

The Best Homemade Salsa Recipe (Restaurant Style ... image

The Best Homemade Salsa Recipe is quick and easy to make in just minutes. This homemade salsa is fresh, flavorful and healthy. This easy salsa recipe is so much better than store-bought salsa!

Provided by Kristine Rosenblatt

Categories Appetizer

Total Time 10 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup white onion (roughly chopped)
1 clove garlic (roughly chopped)
1/2 jalapeno (seeds and ribs removed, roughly chopped)
10 ounce can diced tomatoes with green chilies
14.5 ounce can fire roasted diced tomatoes
pinch of sugar (optional, to balance the acidity of the tomatoes)
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup fresh cilantro leaves
juice from 1/2 of a lime (start with a small squeeze and add more, to taste)

Steps:

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.
Pulse until the salsa reaches your desired consistency.
Taste salsa on a chip and adjust the lime juice, salt, or sugar as needed.

Nutrition Facts : ServingSize 1 /4 cup, Calories 15 kcal, CarbohydrateContent 3 g, SodiumContent 104 mg, SugarContent 1 g

HOMEMADE SALSA RECIPE - PIONEER WOMAN RESTAURANT SALSA

Homemade Salsa Recipe - Pioneer Woman Restaurant Salsa image

If you have a good blender or food processor, you can easily make restaurant-style salsa in the comfort of your own home.

Provided by Ree Drummond

Categories appetizers main dish

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 can (28 ounce) whole tomatoes with juice
2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
1/4 c. chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and sliced thin
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 c. cilantro (more to taste!)
1/2 whole lime juice

Steps:

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

More about "salsa recipe homemade recipes"

EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

See details

SALSA RECIPE - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS

Hello, My daughter lives in the UK Cornwall Anyway we love spicy foods and this is a wonderful salsa recipe. Make it as hot or as mild as you want the flavor will still be wonderful. It can be doubled or tripled or whatever. This recipe will feed 4 adults a snack. Let me know what you think.
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 35.3 per serving

The Cilantro is very important to this dish.

See details

SALSA VERDE: GREEN TOMATILLO SALSA RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category condiment
Cuisine mexican

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

See details

HOMEMADE SALSA RECIPE - PIONEER WOMAN RESTAURANT SALSA

If you have a good blender or food processor, you can easily make restaurant-style salsa in the comfort of your own home.
From thepioneerwoman.com
Reviews 5
Total Time 10 minutes
Category appetizers, main dish

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

See details

EASY CHICKEN FAJITA RECIPE | JAMIE OLIVER CHICKEN RECIPES

This quick fajita recipe is a feast of flavours and colours – get stuck in!
From jamieoliver.com
Total Time 25 minutes
Calories 711 calories per serving

1. Put a griddle pan on a high heat.
2. Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion. Slice the chicken lengthways into long strips, roughly the same size as the pepper strips.
3. Put the peppers, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over 1 tablespoon of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes or so while you make your salsa.
4. For the salsa, finely chop the chilli, roughly chop the tomatoes and the coriander (stalks and all), then place in a clean bowl with a pinch of sea salt and black pepper. Squeeze over the juice of 1 lime, and stir in the coriander.
5. Using tongs, place the pepper, onion, and chicken onto the griddle and cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
6. To make the guacamole, squeeze the cherry tomatoes onto a board, then finely chop with ½ -1 red chilli and a handful of coriander leaves, including the top part of the stalks.
7. Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin. Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours, if needed.
8. Warm the tortillas in a microwave or warm, dry frying pan, then divide between serving plates. Squeeze the remaining lime juice over the sizzling pan.
9. At the table, carefully help yourselves to the chicken and vegetables straight from the hot grill pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.
10. Serve with bowls of natural yoghurt and guacamole, alongside the Cheddar, a grater, and the lovely fresh salsa.

See details

SALSA RECIPE - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS

The Cilantro is very important to this dish.

See details

SALSA VERDE: GREEN TOMATILLO SALSA RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category condiment
Cuisine mexican

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

See details

SALSA VERDE: GREEN TOMATILLO SALSA RECIPE | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 25 minutes
Category condiment
Cuisine mexican

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

See details

SALSA RECIPES | ALLRECIPES

The best salsa recipes. Get classic tomato salsa, plus corn, black bean, mango, and more. Dip your chips in homemade freshness! ... Delightfully fresh and with a kick of heat, you can't beat homemade spicy salsa. Pineapple Salsa in a clear. 7 Refreshing Pineapple Salsa Recipes…
From allrecipes.com

See details

TOMATILLO SALSA VERDE RECIPE | ALLRECIPES

This recipe was really great. I'd never made tomatillo salsa before, but this was super easy. I only added 1 cup of water, and I think it was still a bit thin for my taste. Maybe only a 1/2 cup next time. I like a chunky salsa…
From allrecipes.com

See details

EASY HOMEMADE SALSA (RESTAURANT STYLE!) - HOUSE OF Y…

Jun 11, 2021 · Tomatoes: recipe can be made with fresh or canned tomatoes, or use a mixture of the two. The 1 pound of fresh tomatoes will replace using both the cans of diced tomatoes. Chile: this recipe is made using jalapeno, removing the seeds and membranes makes for a nice mild salsa…
From houseofyumm.com

See details