Tasty Kitchen: A Happy Recipe Community! » Salsas

Rustic Green Olive Salsa Verde

Brittny Lyle — Thu, 16 Jul 2020 20:16:21 +0000

A unique twist to salsa verde that combines salty green pimento-stuffed olives, peppery onion and garlic, fresh herbs, spicy chilies, olive oil, and vinegar. Oh! And it's ready in about 10 minutes!

Black Bean Salsa with Pineapple and Jalapeno

Lisa Bollow — Mon, 17 Feb 2020 21:15:03 +0000

So easy!

Drain and rinse black beans well. To a bowl, add all remaining ingredients along with drained and rinsed black beans. Mix and refrigerate for at least 30 minutes before serving so that the flavors meld.

Note: I didn’t add onion to my recipe because our family doesn’t care for onions. But I think it would be great if you added about 1/4 cup diced red onion.

Tomato Salsa

Grab Your Spork — Fri, 31 Jan 2020 21:11:46 +0000

Place all ingredients in food processor. Blitz or pulse for a couple of seconds. Drain excess liquid from salsa.

Chill in the refrigerator for a couple of hours. Serve with oven-crisped corn chips.

Salsa Morita

Dallas Sturgess — Thu, 16 Jan 2020 13:53:39 +0000

Saute tomatillos for about 4 minutes. Then add garlic and onion slices and saute for 2 minutes. Add morita chiles and continue sautéing for about 4 minutes.

Turn heat off and add water until chiles are covered. Put heat back on and bring to a boil for about 5–7 minutes.

Add everything to a blender. Blend and season with salt and pepper.

Mango and Avocado Salsa

Blondelish.com — Wed, 14 Aug 2019 16:24:50 +0000

In a medium-sized bowl, add mango, tomatoes, avocados, onion, jalapeños, garlic and lime zest. Drizzle lemon juice and olive oil, then season to taste. Add fresh chopped cilantro and toss well to combine.

Keep refrigerated until ready to serve. The flavors need a bit of time to meld together perfectly so it will actually taste better in 1 hour.

Fresh Peach Salsa

Beth Pierce — Sat, 01 Jun 2019 03:23:34 +0000

Fresh Peach Salsa takes fresh peaches, sweet tomatoes and spicy jalapenos to a whole new taste tantalizing level. Tree-ripened peaches are in and boy are they tasting yummy! Gone are the days when the peaches are picked and hauled to the market still green. Now we have fresh peaches that have been allowed to fully ripen on the tree. This easy Peach Salsa comes together so quickly.

Fire-Roasted Salsa

Tamar | Candidly Delicious — Tue, 21 May 2019 18:50:38 +0000

Roast each of the vegetables over open flame, turning them so that there is a bit of char on every side. Do not put them directly in the flame, but close to it. You want them to cook very little before they char. This can be done on a campfire or a barbecue grill. If you have a gas stove, you can fire-roast them indoors. Simply place a piece of foil folded in half over the gas flame and then place the vegetable on the foil, turning your vegetables periodically until some char is on all sides. They are roasted whole, except the limes which are only roasted on the open face.

After roasting, each of the ingredients needs to be prepped and placed in the food processor. For the tomatoes, remove stem and then cut into quarters. For the peach, cut off the pit. For the jalapeno, use gloves and cut off the stem. Slice pepper in half and remove veins and seeds (keep them in for a spicy salsa). Cut pepper into quarters. For the red onion, cut into quarters. Squeeze limes gently to juice each lime half over all the other vegetables in the food processor.

Add kosher salt and cilantro. Seal the lid of the food processor and gently pulse until salsa is formed.

Strain salsa for a thicker consistency. Serve fresh or refrigerate and serve within 4–5 days.

Easy Mango Tomato Pico de Gallo

Kyle@Cleanfreshcuisine — Thu, 21 Mar 2019 18:47:14 +0000

To dice mango, place mango on a cutting board, stem side down and hold. With a sharp knife, about 1/4 inch from center, make a vertical cut down through the mango. Repeat on the other side. Cut parallel slices through the mango, being careful not to cut through the skin. Turn and repeat, creating a checkerboard pattern. At this point, you can either use a spoon to scoop out the diced mango or simply push the flesh up from underneath. Remove with a knife or a spoon.

Place diced mangos in a large bowl. Add diced tomatoes, sweet peppers, and habanero pepper, if using.

Drizzle with lime juice and add Tabasco sauce. Mix well.

Five-Minute Festive Cranberry Salsa

Beth Pierce — Fri, 02 Nov 2018 19:08:28 +0000

Five-Minute Festive Cranberry Salsa combines fresh cranberries, jalapenos, cilantro, red onions, honey and lime juice into an amazing treat.

Best Salsa Recipe

Danielle | Delightful Mom Food — Sun, 01 Jul 2018 21:41:41 +0000

Add all the ingredients to a food processor. Pulse at a low speed for 1-second intervals about 5 to 10 times or until desired consistency is reached. The processor will chop up the vegetables for you! No mess no fuss!

Scoop out or pour the salsa into a serving bowl. If you are not serving this right away store in an airtight container in the fridge.

Serve on top of burritos or serve with chips.

Note: If you do not like spicy, just use half a jalapeno or omit altogether.