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Homemade Salsa Recipes
GETTING READY 1 Slice the zucchini into halves crosswise. Then slit them lengthwise into strips of 1 8 inch thickness. MAKING 2 Spray a large skillet with cooking spray. Heat on medium flame. Add in the sliced zucchini pieces. Saute them till they become crisp
Salsa Shrimp and Zucchini
GETTING READY 1. Soak beans overnight in 6 cups of water and baking soda. MAKING 2. Cook beans in the boiled soaking water along with bay leaf onion garlic and dried basil for 45 to 60 minutes or until beans turn soft and can be mashed easily with the back of
Tostadas With Salsa And Guacamole
For the salsa combine all ingredients together and stir. Then in a seperate bowl combine all the guacamole ingredients together and stir. This is best made a couple of hours in advanced.
Homemade Salsa and Guacamole
Combine all ingredients in a large kettle bring to a boil. Reduce heat simmer uncovered for 1 3 4 hours or until mixture reaches desired thickness. Pour hot mixture into hot jars leaving 1 4 inch headspace. Adjust caps. Process in a boiling water bath for 15
MAKING 1 In a large mixing bowl put all the ingredients and mix well. 2 Taste for seasoning adjust if needed. 3 Remove the excess liquid. TIPS This salsa can be prepared 1 day in advance covered and refrigerated.
Place tomatoes in blender and blend until they are a chunky consistency. Add chopped onion and chopped green peppers. Blend 20 30 seconds. Heat pricked lime in microwave 10 20 seconds. Cut lime and squeeze juice into salsa mixture. Discard lime. Add minced
Fresh Homemade Salsa
Preheat the oven to 275 F. Mix all the salsa ingredients together and set salsa aside. Mash the avocados with a fork then add the remaining guacamole ingredients. You can also puree all the ingredients in a food processor if you prefer. Place the tortilla
Oven Baked Tortilla Chips With Homemade Salsa And Guacamole
MAKING 1 Take a large bowl and combine together chili peppers tomatoes cilantro onion lemon juice pepper and salt. 2 Stir and mix all the ingredients nicely. 3 Refrigerate overnight in a tightly sealed jar. Salsa can be stored for up to a maximum of 2 weeks.
How to make semi homemade salsa. Using canned tomatos and green chilis. Mix all together in Food Processor for a more liquid Salsa.
Semi Homemade Salsa
Place tomatoes chillies onion garlic coriander cilanto and lime juice in a bowl and toss to combine. Stand for at least 30 minutes before serving.
Combine first 5 ingredients in a medium bowl stirring well with a wire whisk. Stir in tomato and remaining ingredients. Cover and chill thoroughly.
In small bowl combine onion garlic and oil microwave at High for 2 minutes or until onion is softened. Stir in tomatoes and hot pepper flakes microwave at High for 3 to 4 minutes or until heated through and flavors are blended. Stir in coriander season with
Place the onion in a strainer rinse with hot water and drain. Thoroughly combine all the ingredients in a mixing bowl. Add a little more sugar if the tomatoes are acidic but make sure the salsa does not taste of sugar. Chill in the refrigerator for at least 30
Stir together water and vinegar place about 2 tbsp 25 mL in each of four 3 4 cup 175 mL custard cups. Microwave at High for 1 to 2 minutes or until boiling. Break 1 egg into each cup puncture yolks lightly with skewer. Cover with vented plastic wrap and
Poached Eggs With Salsa Mexican
Finely chop the tomatoes onion and chilies. In a small bowl combine the chopped vegetables with the cilantro salt and lime juice blending well. Let the salsa sit at room temperature for 1 to 2 hours before serving.