By Most Recent Recipe
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Written by Editor
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Sunday, 03 August 2008 |
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Recipe from: SaffronMeSilly
Servings: 15
I have tried a lot of different ways to make salsa, but this is by far the best and easiest salsa I've ever made. It is a constant favorite in my household, and every time I bring it somewhere, I end up giving the recipe to a handful of people. Enjoy!
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Last Updated ( Friday, 08 August 2008 )
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Lorri's Famous Fresh Salsa |
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Written by Editor
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Wednesday, 30 July 2008 |
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Recipe from: Chef #591363
Servings: 34 ounces
I like this recipe so much because that fresh taste can?t be beat. The recipe is from my own kitchen, developed by me. I've tried other can tomatoes in this recipe, but you can not beat the great fresh taste and texture of Red Gold Tomatoes. I use the plain Stewed Tomatoes because I use a food processor and it keeps the texture thicker. The heat can be adjusted to taste. Making this recipe with the amount I have specified gives it a medium heat. Take or have this salsa at your next party and you wont believe the compliments you'll get. Make sure you let them know you made it yourself.
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Last Updated ( Friday, 08 August 2008 )
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Roasted Serrano Salsa recipe - 46 calories |
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Written by Editor
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Thursday, 24 July 2008 |
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Roasted Serrano Salsa recipe - 46 calories Ingredients: 6 serrano chilies 1 lb tomato, finely diced 1/4 cup orange juice 2 tablespoons red onions, minced 2 tablespoons cilantro, diced 2 tablespoons yellow bell peppers, diced 1 tablespoon rice vinegar 1/2 teaspoon sugar 1/2 teaspoon salt Preparation: 1. In a cast iron skillet over medium-high heat, cook the serrano peppers until blackened. 2. Remove half of the blackened skin and discard. 3. Chop the chilies and combine them with
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Last Updated ( Friday, 08 August 2008 )
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Written by Editor
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Friday, 18 July 2008 |
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Recipe from: California Rancho Cooking by Jacqueline Higuera McMahan
Servings: about 5 cups
The word sarsa belongs to the old vernacular favored by Californios when referring to their favorite things. Salsa and sarsa are sort of the same thing but sarsa is meant to be chunkier and calls for milder green chiles. Add a jalapeño or two if you want a more picante sarsa. Finally, everything is anointed with wine vinegar and olive oil.
Sarsa is typically eaten on top of frijole or wrapped in a tortilla, but barbecued meats were never served without it...
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Last Updated ( Friday, 08 August 2008 )
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Written by Editor
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Thursday, 17 July 2008 |
Recipe from: The back of a can of Ro-Tel Tomatoes with Green Chilies...
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Last Updated ( Friday, 08 August 2008 )
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Written by Editor
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Thursday, 10 July 2008 |
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Recipe from: Chef #710076
Servings: about 1 cup
A chipotle salsa combined with a Cajun Seasoning recipe that I made after smoking jalapeño peppers.
3 medium tomatoes, chopped
½ medium onion, chopped
3 chipotle peppers, seeded and finely chopped
4 teaspoons cajun seasoning
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon oregano
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Last Updated ( Saturday, 09 August 2008 )
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Written by Editor
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Thursday, 10 July 2008 |
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Recipe from: Kathy
2 cups shredded Monterey Jack cheese
1 avocado
1 medium tomato
4 ounce can diced green chiles
3 green onions
½ cup sliced ripe olives
¼ cup chopped fresh cilantro
1 cup Italian salad dressing
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Last Updated ( Friday, 08 August 2008 )
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Written by Editor
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Saturday, 05 July 2008 |
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This wasn't originally my recipe, but I've tweaked it several times and now it has become my own. This is the simplest salsa recipe I have ever dealt with and it comes out delicious every time. For mild salsa, only use 3 jalapenos and take the seeds out of two of them. -- posted by Melanie2590
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Last Updated ( Friday, 08 August 2008 )
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Written by Editor
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Monday, 30 June 2008 |
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A delicious and cheap alternative to store bought salsa!! The serrano peppers give this recipe some heat, and is great with your favorite mexican dish or by itself with tortilla chips -- posted by ChefSirloin
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Last Updated ( Saturday, 09 August 2008 )
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Written by Editor
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Friday, 27 June 2008 |
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Servings: 4 to 6
4 ounces feta cheese
4 ounces chopped green chilies
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Last Updated ( Saturday, 09 August 2008 )
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