32 Servings
Tomato Mexican
salsa mexican tomato chips dinner party chilis Tomato Mexican
1 can atoes and green chilies
1 can whole canned atoes (plus the juice)
4 teaspoons apenos (canned diced, not pickled)
1/4 cup yellow on (diced)
1 1/2-3/4 teaspoon lic salt
1/2 teaspoon in
1/4 teaspoon ar
1 half a e
1/2 habanero - diced (optional)
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
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Showing posts with label Salsa. Show all posts
Showing posts with label Salsa. Show all posts
Shrimp Salsa
6 Servings
shrimp Seafood
seafood dips party salsa onion hot shrimp Seafood
2 1/2 lbs cooked imp peeled and chopped
24 oz jar mild salsa
2 cups fresh antro chopped
2 cups chopped atoes
1/2 cup onion
2 tbls e juice
1 Tortillo chips
Combina all ingredients and serve with tortillo -chips.Chill overnight before serving.
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shrimp Seafood
seafood dips party salsa onion hot shrimp Seafood
2 1/2 lbs cooked imp peeled and chopped
24 oz jar mild salsa
2 cups fresh antro chopped
2 cups chopped atoes
1/2 cup onion
2 tbls e juice
1 Tortillo chips
Combina all ingredients and serve with tortillo -chips.Chill overnight before serving.
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Salsa
Serve this made from scratch salsa with chips or in addition to your favorite Mexican entrees.
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Tomato Salsa
6 Servings
Tomato Mexican
Spicy Yummy Dip dip with chips Tomato Mexican
8 cups atoes chopped finely
1 cups ons coarsely chopped
1 1 cup green per coarsely chopped
1 1 cup pepper coarsely chopped
6 cloves lic finely chopped
1 1 cup iander finely chopped
2/3 cup wine vinegar
1 tablespoon t
1 teaspoon white (or black) per
Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil. Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while. If you do not process the salsa in the boiling water bath it must be eaten within a few days. This tomato salsa recipe makes 6 - 2 cup jars.
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Tomato Mexican
Spicy Yummy Dip dip with chips Tomato Mexican
8 cups atoes chopped finely
1 cups ons coarsely chopped
1 1 cup green per coarsely chopped
1 1 cup pepper coarsely chopped
6 cloves lic finely chopped
1 1 cup iander finely chopped
2/3 cup wine vinegar
1 tablespoon t
1 teaspoon white (or black) per
Combine all the ingredients in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium once it comes to a boil. Simmer, stirring often, for 10 minutes. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes if the salsa is to be stored for a while. If you do not process the salsa in the boiling water bath it must be eaten within a few days. This tomato salsa recipe makes 6 - 2 cup jars.
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D's Famous Salsa
16 Servings
Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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D's Famous Salsa
16 Servings
Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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D's Famous Salsa
16 Servings
Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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D's Famous Salsa
16 Servings
Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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D's Famous Salsa
16 Servings
Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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Appetizers Snacks Quick Summer Fresh
INGREDIENTS:
2 (14.5 ounce) cans wed
atoes
1/2 on, finely diced
1 teaspoon minced lic
1/2 e, juiced 1 teaspoon salt
1/4 cup canned sliced green
les, or to taste
3 tablespoons chopped fresh
antro
DIRECTIONS: 1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
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Southwest Salsa
16 Servings
Tomatoes Mexican
Main Dish mexican chili taco Slow cook Tomatoes Mexican
4 cups ato chopped, peeled
1 cup on chopped
4 cloves lic minced
1/2 cup Sweet pepper chopped
4 apeno peppers seeded, minced
1/2 cup wine vinegar
1/4 cup Fresh antro chopped
2 tablespoon nge juice
1 tablespoon e juice
1 teaspoon Granulated ar
1 teaspoon Pickling t
1/4 cup ato paste
1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below. 2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.
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Tomatoes Mexican
Main Dish mexican chili taco Slow cook Tomatoes Mexican
4 cups ato chopped, peeled
1 cup on chopped
4 cloves lic minced
1/2 cup Sweet pepper chopped
4 apeno peppers seeded, minced
1/2 cup wine vinegar
1/4 cup Fresh antro chopped
2 tablespoon nge juice
1 tablespoon e juice
1 teaspoon Granulated ar
1 teaspoon Pickling t
1/4 cup ato paste
1. Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar and salt in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar. For longer storage, please follow canning procedure below. 2. Remove hot jars from canner and ladle salsa into jars to within 1/2 inch of rim. Process for 20 minutes for half-pint and pint jars.
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Tomato Salsa
Fresh tomatoes, onion and jalapeno are seasoned with garlic, red wine vinegar and fresh lime juice to create this tasty salsa.
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Mexican Salsa Salad
This fresh and zesty salad gets plenty of flavor from the lime, avocado, red onion, tri-colored peppers, hot sauce and black beans. Perfect for summer.
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Tunasteak with Salsa
4 Servings
Tuna European
Healthy Easy Tuna Quick Fresh Salsa European
4 Tunaaks
2 tblsp sauce
1 lime t and juice
1 tblsp ve oil
2 green (spring) ons finely chopped
4 atoes deseeded and chopped
1 pinch crushed chillies (optional)
1 tblsp il leaves chopped
2 tblsp ve oil
1 tblsp balsamico egar
1 salt and per
1. Put tuna into a shallow, non-metal dish. Add soy sauce, limejuice and zest. Marinade the fish for 1-2 hours, or over night. 2. In a small bowl, combine onions, tomatoes, chillies, basil, oil and vinegar. Season with salt and pepper. Set aside for 15-30 minutes for the flavours to come out. 3. Heat the skillet (frying pan) for 2-3 minutes until very hot. Brush fish with oil, place in the hot skillet and fry for 2-3 minutes. Do not move it so it can brown nicely. Brush the top of the fish with oil again and flip it carefully. Fry for another 2-3 minutes without moving. The tuna should be pink in the middle. 4. Serve on warmed plates with the salsa.
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Tuna European
Healthy Easy Tuna Quick Fresh Salsa European
4 Tunaaks
2 tblsp sauce
1 lime t and juice
1 tblsp ve oil
2 green (spring) ons finely chopped
4 atoes deseeded and chopped
1 pinch crushed chillies (optional)
1 tblsp il leaves chopped
2 tblsp ve oil
1 tblsp balsamico egar
1 salt and per
1. Put tuna into a shallow, non-metal dish. Add soy sauce, limejuice and zest. Marinade the fish for 1-2 hours, or over night. 2. In a small bowl, combine onions, tomatoes, chillies, basil, oil and vinegar. Season with salt and pepper. Set aside for 15-30 minutes for the flavours to come out. 3. Heat the skillet (frying pan) for 2-3 minutes until very hot. Brush fish with oil, place in the hot skillet and fry for 2-3 minutes. Do not move it so it can brown nicely. Brush the top of the fish with oil again and flip it carefully. Fry for another 2-3 minutes without moving. The tuna should be pink in the middle. 4. Serve on warmed plates with the salsa.
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Corn Salsa
6 Servings
Tomatoes
Vegetable
Vegetable Tomato cilantro Vegetable Salsa Side Dish Tomatoes
1 can (14.5 oz) diced atoes (not drained) or 1.5 cup
2/3 cup frozen kernel n
1 cup chopped umber not peeled
1/2 cup chopped l pepper red or green
1/4 cup chopped fresh antro
2 tablespoons wine vinegar
1/2 teaspoon ground in
1/4 teaspoon t (optional)
1/8 teaspoon ground ck pepper
1/8 teaspoon enne pepper
Mix all ingredients together in large bowl. Spoon over fish or chicken
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Tomatoes
Vegetable
Vegetable Tomato cilantro Vegetable Salsa Side Dish Tomatoes
1 can (14.5 oz) diced atoes (not drained) or 1.5 cup
2/3 cup frozen kernel n
1 cup chopped umber not peeled
1/2 cup chopped l pepper red or green
1/4 cup chopped fresh antro
2 tablespoons wine vinegar
1/2 teaspoon ground in
1/4 teaspoon t (optional)
1/8 teaspoon ground ck pepper
1/8 teaspoon enne pepper
Mix all ingredients together in large bowl. Spoon over fish or chicken
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Don Pablos Salsa
6 Servings
Tomatoes
Tex-Mex
Sauces Snacks Advance No Cook Vegetarian Tomatoes Tex-Mex
2 1/2 cup Canned atoes diced
1/4 cup onion or white, chopped
1/2 cup ato paste
2 cup Water
1/2 teaspoon lic powder
1/2 cup antro fresh, chopped
1 teaspoon Ground in
1 teaspoon t
1 tablespoon ar
2 cup Canned atoes diced, or fresh
2 each apeno pepper diced, optional
1. Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor. 2. Puree until smooth. 3. Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituded for diced canned tomatoes.) 4. Add optional jalepeno peppers to taste.
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Tomatoes
Tex-Mex
Sauces Snacks Advance No Cook Vegetarian Tomatoes Tex-Mex
2 1/2 cup Canned atoes diced
1/4 cup onion or white, chopped
1/2 cup ato paste
2 cup Water
1/2 teaspoon lic powder
1/2 cup antro fresh, chopped
1 teaspoon Ground in
1 teaspoon t
1 tablespoon ar
2 cup Canned atoes diced, or fresh
2 each apeno pepper diced, optional
1. Place tomatoes, onions, tomato paste, water, garlic powder, cilantro, cumin, salt and sugar in a blender or food processor. 2. Puree until smooth. 3. Add remaining measure of tomatoes and mix till blended. (Fresh, diced tomatoes may be substituded for diced canned tomatoes.) 4. Add optional jalepeno peppers to taste.
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Avocado Salsa
Avocados, tomatillos and jalapeno peppers combine for a lively, fresh, green salsa.
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Salsa Chicken
6 Servings
Chicken
Mexican
Main Dish chicken Quick Chicken Mexican
1 cup o seasoning
6 cken thighs
2 cups Salsa mild
Optional
r cream
Guacae
ddar cheese shredded
Season chicken with taco seasoning. Let set for 15 minutes up to overnight (the more seasoning, the spicier the dish). Spray 9x12 pan with cooking spray. Layer in the chicken breasts and top with salsa, so that chicken is completely covered. Bake for 25-30 minutes or until chicken is no longer pink and juices run clear. If desired, top with shredded cheddar and bake 5 minutes more until cheese is melted. Great as is or topped with sour cream and guacamole. Nice with red beans and rice.
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Chicken
Mexican
Main Dish chicken Quick Chicken Mexican
1 cup o seasoning
6 cken thighs
2 cups Salsa mild
Optional
r cream
Guacae
ddar cheese shredded
Season chicken with taco seasoning. Let set for 15 minutes up to overnight (the more seasoning, the spicier the dish). Spray 9x12 pan with cooking spray. Layer in the chicken breasts and top with salsa, so that chicken is completely covered. Bake for 25-30 minutes or until chicken is no longer pink and juices run clear. If desired, top with shredded cheddar and bake 5 minutes more until cheese is melted. Great as is or topped with sour cream and guacamole. Nice with red beans and rice.
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