Spicy Garden Salsa Food

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SPICY GARDEN SALSA



Spicy Garden Salsa image

This is a great salsa recipe. It's very HOT and has strong flavors of onion and garlic. Unlike a lot of salsa recipes, this one isn't sweet. The key ingredient is white vinegar, which really makes the flavors pop. I hope you like it as much as I do - Enjoy

Provided by ksaxsma

Categories     Sauces

Time 10m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 7

3/4 medium red onions or 6 1/2 ounces red onions
2 -3 large jalapenos or 3 1/2 ounces jalapenos
1 ounce cilantro
3 medium tomatoes or 16 ounces tomatoes
1 1/2 teaspoons salt
1 tablespoon white vinegar
4 teaspoons minced garlic

Steps:

  • Add peeled red onion, salt, white vinegar and minced garlic to blender.
  • Add tomatoes - Use standard tomatoes (not roma, cherry, etc.) If possible, get ones that are vine ripened. Choosing good tomatoes makes a huge difference in the flavor!
  • Add Jalapeños to blender based on your preferences to the following - Leave seeds in for some good heat. Remove them to make a milder salsa. Jalapeños can vary widely on their heat. The ones that are solid green are more mild, while the ones with the white striations up the sides are the hottest.
  • Cilantro - grab the leafy end of the cilantro and pull off the thicker stems at the bottom. Add leafy part of cilantro to blender.
  • Coarsely blend all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

GARDEN SALSA



Garden Salsa image

This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. -Michelle Beran, Caflin, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 5 cups.

Number Of Ingredients 13

6 medium tomatoes, finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 teaspoons cider vinegar
2 teaspoons lemon juice
2 teaspoons olive oil
1 to 2 teaspoons minced jalapeno pepper
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
Tortilla chips

Steps:

  • In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

SPICY GARDEN SALSA



Spicy Garden Salsa image

Spicy Garden Salsa

Provided by Nick/Michele

Categories     Salsa

Time 1h30m

Number Of Ingredients 11

5 cups of cherry or grape tomatoes or mixture of both
2 onions (I used white)
6-7 cloves of garlic
juice of 2 limes
5 sweet yummy peppers (I used Orange)
2 Anaheim peppers
2 jalapeno peppers
1 can of corn (including the water from the can)
1 can of rinsed black beans
4 TBSP sugar
salt and pepper to taste

Steps:

  • in a food processor add your tomatoes and pulse until broken up but NOT pureed and then strain and rinse the liquid and seeds out ...add to Large pan
  • finely chop the onions and the garlic and put them in a small bowl with the lime juice and leave marinating for about 15-20 minutes and then strain the juice out
  • while that's marinating, roughly chop all the peppers and add to food processor and pulse until finely chopped but NOT pureed and add to the pan of tomatoes
  • then add corn WITH the liquid from the can and the black beans rinsed
  • add the strained onion and garlic to the pan
  • add sugar and salt/pepper to taste
  • let simmer frequently stirring for about 60 minutes until most of the liquid is absorbed
  • transfer to mason jars or other sealed glass jars
  • ENJOY

SPICY GRILLED TUNA WITH GARDEN SALSA



Spicy Grilled Tuna with Garden Salsa image

The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.

Provided by Merritt Watts

Categories     Garlic     Tomato     Backyard BBQ     Dinner     Seafood     Tuna     Grill     Grill/Barbecue     Healthy     Self     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 11

6 large cloves of garlic unpeeled
3 jalapeño chiles, stemmed
1/4 cup fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (5 ounces each, about 3/4 inch thick)
2 cups diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray

Steps:

  • Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

SPICY SALSA



Spicy Salsa image

This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.

Provided by Pam Garrison

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h

Yield 20

Number Of Ingredients 10

3 large ripe tomatoes, diced
3 roma (plum) tomatoes, diced
4 green onions, finely chopped
4 fresh jalapeno peppers, finely diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black pepper
salt to taste

Steps:

  • In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 1.2 g

SPICY SALSA



Spicy Salsa image

Garden tomatoes are in abundance so I make salsa with ingredients I had on hand and this is what I came up with. Do adjust the heat to your taste.

Provided by Rita1652

Categories     Sauces

Time 45m

Yield 7 1/2 pint jars, 50 serving(s)

Number Of Ingredients 13

1/2 tablespoon vegetable oil
1 sweet onion, diced
1 yellow bell pepper, diced
5 cups fresh seeded diced tomatoes
4 garlic cloves, minced
2 -4 chipotle chiles in adobo, minced
1 cayenne pepper, diced, if more heat is desired (optional)
1/4 cup minced fresh basil (or cilantro)
1 lime juice
1/3 cup vinegar or 1/3 cup bottled lemon juice
salt and pepper
1/8 cup sugar, if tomatoes need to be sweetened (optional)
1/2 teaspoon cumin

Steps:

  • Heat oil in a large pan add onions and peppers till soft add garlic cook 1 minute.
  • Add remaining ingredients and simmer 15-20 minutes to reduce liquid.
  • Adjust seasoning and place in hot washed jars.
  • Process for 15 minutes in a hot water bath to seal.
  • Or refrigerate to be consumed within the week.

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