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In order to have a healthy salsa recipe, it is important to not add any extra salt, since processing or preservative flavors can be transferred onto the food. In conjunction with this, it is important to get all of the ingredients from a trusted source, since processing plants often add extra flavors to your salsa. Finally, in order to shift this salsa recipe into a healthy one, it is important to use fresh ingredients and shift the cooking methods to minimize the amount of oil and grease in your recipe.
The Best Homemade Salsa Recipe is quick and easy to make in just minutes. This homemade salsa is fresh, flavorful, and healthy. This easy salsa recipe is so much better than store-bought salsa! (Source: kristineskitchenblog.com)
While I am all for using fresh ingredients whenever possible, I use canned tomatoes in this homemade salsa recipe. Canned tomatoes are available year-round and make this recipe come together quickly. Fresh tomatoes can be too juicy to make a good salsa, and, unless you roast them a bit, could make a less flavorful salsa.
This is delicious! I followed the recipe as is. Except I used bottled lime juice. I forgot to get a lime. I used a whole jalapeno. Thanks for the easy recipe. I’ll make it again for sure. I’ll probably have to make the less spicy version for the family that doesn’t like spice. I bet it will still be wonderful!
Break out the tortilla chips! This homemade salsa recipe is zesty, fresh, and super easy to make. Enjoy it as a dip, or pile it onto tacos, nachos, and more.
Vibrant, fresh homemade salsa with a hint of spice is the perfect condiment for snacking and serving at nearly any get-together. This spicy Mexican-style salsa recipe is easy to make with the help of a food processor. Follow my step-by-step instructions, photos and video to quickly whip up batch of a zesty 5 minute tomato salsa for your next party!
While traditional pico de gallo and salsa are made with the same ingredients – tomatoes, onion, chilies, and coriander – when making pico they are chopped and left as fairly large chunks. Salsa, however, is more of a smooth liquid with small bits of fresh ingredients. (Source: www.vegrecipesofindia.com)
Skip the store-bought jar and make this homemade salsa instead. Our salsa recipe takes less than 15 minutes to make, is adaptable to your desired spice level, and lasts a week in the fridge. Jump to the Quick and Easy Salsa Recipe
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
YES! Blender salsa is just like the smooth, slightly spicy salsa you'll find at your favorite Mexican restaurant. It's loaded with fresh flavors of garlic, onion, jalapeno, and cilantro. But it's made with the convenience of fire-roasted tomatoes. This means you can enjoy it all year round!
Utterly addictive, this bright and spicy restaurant-style salsa recipe combines blistered vine-ripened tomatoes, onions, garlic and chiles with fresh cilantro and lime. It is unique from most salsas, which are either raw or made from canned tomatoes. Roasting intensifies the flavor of the tomatoes, mellows the onions and garlic, and adds a touch of smokiness. (Source: www.onceuponachef.com)