Best 8 Chris Awesome Salsa Recipes
Get ready to embark on a culinary adventure and tantalize your taste buds with the ultimate "Chris Awesome Salsa"! This magical elixir, crafted from a medley of vibrant ingredients, promises an explosion of flavors that will leave you craving more. Whether you're hosting a fiesta, preparing a delightful appetizer, or simply looking for a zesty addition to your meals, this salsa is your perfect companion. In this comprehensive guide, we'll take you on a step-by-step journey to create the most delicious "Chris Awesome Salsa" you've ever tasted. So, gather your ingredients, sharpen your culinary skills, and let's embark on this flavor-filled expedition.
Let's cook with our recipes!
ROCKIN' SALSA
This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.
Provided by Tami
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 6h5m
Yield 64
Number Of Ingredients 15
Steps:
- Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.9 g, Sodium 229.6 mg, Sugar 4.2 g
D'S FAMOUS SALSA
This is a Texas recipe I've developed and refined over many years. It's very fast, easy, and I usually have everything on hand. I often give it as gifts to my family back East.
Provided by Denise Smith
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Nutrition Facts : Calories 16 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.6 g, Sodium 282.9 mg, Sugar 2 g
CHRIS' AWESOME SALSA
My friend Chris is a tupperware consultant and they taught her to make this salsa and in turn she taught me. It's so much better than store-bought. You can adjust the ratios to suit your taste, this is medium heat
Provided by GingerlyJ
Categories Lunch/Snacks
Time 5m
Yield 1 bowl, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- dice onion and Jalepeno in food processor until rough chopped.
- add remaining ingriedientsand mix until desired consistency.
- serve with chips.
SALSA NINETY NINE (MILD)
A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
Provided by YABEI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h
Yield 80
Number Of Ingredients 12
Steps:
- Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
- In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
- In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
- Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 10.8 g, Fat 0.4 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 826.6 mg, Sugar 6.3 g
CHRIS' MEXICAN SALSA
This is an outstanding salsa recipe! I have made it for about two years now. I now make 2-3 gallons each time because all of my family and friends want a jar of it. If you like it a little spicier just add more jalapenos. I use canned jalapenos because they have a much more consistent heat/flavor profile. If I am in a hurry, I will use canned tomatoes as well. Canned tomatoes seem to provide a darker red color. I utilize a food processor to make mine "smooth". If you want it to be more "chunky" hand chop all the vegetables. If you are going to store, please utilize normal canning procedures.
Provided by srooc1
Categories Sauces
Time 1h5m
Yield 3 quarts
Number Of Ingredients 14
Steps:
- Mix all together and bring to a slow boil for 20 minutes.
Nutrition Facts : Calories 398.4, Fat 2.7, SaturatedFat 0.5, Sodium 6402.5, Carbohydrate 91.7, Fiber 17.8, Sugar 58.3, Protein 14.2
BEST AND SIMPLE AUTHENTIC SALSA
My friends mother showed me how to make this salsa recipe and it is so simple, so easy and so delicious!
Provided by jamesrmoreno
Categories Sauces
Time 10m
Yield 1 quart, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the tomatos all but 1/2 to 1cup, garlic, half the onion, chili's, tomato paste, salt, and pepper in a blender or food processor.
- Blend until everything is incorporated well.
- In a separate container add all the rest of the ingredients.
- Be sure to dice the rest of the tomato's, cilantro and onion before adding.
- Best if left to sit in the refridgerator for up to 24 hours.
- Right before serving or eating season to taste. It may need some additional salt.
PEACHY MANGO SALSA, CANNED FOR CHRIS!
Chris aka Chef #1118755 made and reviewed my recipe #68547 and asked about canning it. This is the result of that recipe. I did add garlic and or ginger to it. Yes an optional choice. Used fresh jalapenos in place of the canned green chilies. Be sure not to use over ripe mango's, they need to be firm but fresh. If they are so soft you can't peel with a vegetable peeler they are too soft.
Provided by Rita1652
Categories Sauces
Time 1h35m
Yield 11 8 ounce jars
Number Of Ingredients 11
Steps:
- Sterilize Ball jars rims and screw tops.
- Place all the ingredients in a large pot. Bring to a boil over high heat, stirring to dissolve sugar.
- Reduce to simmering, and simmer 5 minutes. Do not overcook.
- Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands tightening firmly and evenly. Do not over tighten.
- Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes.
- Lift the jars out of the water and let them cool them in a draft-free place overnight. You can then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. Label and store in a cool place out of direct light using within 1 year.
GREAT 5 MINUTE SALSA
I discovered this way to make an awesome salsa in desperation on SuperBowl Sunday. WOW what a HIT! I have been making it ever since and my Honey cannot get enough of it.
Provided by Squirrel Gone Wild
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Gently mix and let chill to meld flavors, but you can serve it right away. Serve with great tortilla chips.
Nutrition Facts : Calories 21.1, Fat 0.1, Sodium 208.6, Carbohydrate 5, Fiber 0.5, Sugar 1.5, Protein 1
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your salsa will be.
- Choose the right type of tomatoes: There are many different types of tomatoes that can be used for salsa, but some of the best include Roma tomatoes, plum tomatoes, and cherry tomatoes.
- Roast your tomatoes: Roasting your tomatoes before making salsa will give it a richer, more complex flavor.
- Add some heat: If you like spicy salsa, add some chopped jalapeño or serrano peppers to your recipe.
- Use fresh herbs: Fresh herbs like cilantro, basil, and oregano can add a lot of flavor to your salsa.
- Don't over-process your salsa: A chunky salsa is usually better than a smooth salsa.
- Chill your salsa before serving: Chilling your salsa before serving will help to meld the flavors and make it more refreshing.
Conclusion:
No matter what your taste preferences are, there's a salsa recipe out there that's perfect for you. With a little experimentation, you can create a delicious salsa that will be the hit of your next party or gathering. So what are you waiting for? Get cooking!
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