Best 3 Peppy Salsayou Choose The Heat Recipes

Salsa is a versatile and flavorful condiment that can be used to add a kick to tacos, burritos, enchiladas, and other Mexican dishes. It is also a great topping for nachos, grilled meats, and fish. Salsas come in a wide variety of flavors and heat levels, so there is sure to be one that suits your taste. If you are looking for a recipe to make your own salsa, this article has you covered. We have compiled a list of the best salsa recipes, each with its own unique flavor profile and heat level. Whether you like your salsa mild, medium, or hot, we have a recipe for you. So grab your favorite salsa ingredients and get ready to make some delicious homemade salsa.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPY SALSA...YOU CHOOSE THE HEAT!

Peppy Salsa...you Choose the Heat! image

This is the salsa recipe I have been using for years. Simple and versatile because you can choose how hot you want to make it. It was given to me by a dear friend, but I think it is originally a Jean Pare recipe. Hope you enjoy it as much as we do! We will never buy salsa again...you may not either.

Provided by Leslie

Categories Sauces

Time 2h15m

Yield 4 jars

Number Of Ingredients 15

Ingredients

12 cups peeled fresh tomatoes
4 cups chopped bell peppers (red, green, and yellow)
3 cups chopped onions
4 minced garlic cloves
2 cups grilled cooked corn kernels, straight off the cob
1 teaspoon chopped fresh oregano
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 cups cider vinegar
1 (5 1/2 ounce) can tomato paste
1 cup finely chopped jalapeno pepper, for mild salsa
2 cups finely chopped jalapeno peppers, for medium salsa (optional)
3 cups finely chopped jalapeno peppers, for hot salsa (optional)
4 cups finely chopped jalapeno peppers, for killer salsa (optional)

Steps:

In a large pot mix all ingredients well and simmer for one and a half hours.
Stir occasionally and reduce to consistency of your liking.
Place in sterilized jars.
Wipe the rim of the jars with a very clean damp cloth.
Put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
Yield is a wild guess, depending on jar size.

SANGRIA AND FRUIT SALSA WITH SWEET HEAT PIE CHIPS

Sangria and Fruit Salsa with Sweet Heat Pie Chips image

Provided by Vivian Chan

Categories appetizer

Time 6h45m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

One 750-milliliter bottle dry white wine
1/2 cup elderflower liqueur
1 tablespoon light brown sugar
1/2 cup diced nectarines
1/2 cup blueberries
1/2 cup diced pineapple
3 medium lemons, sliced
1 Granny Smith apple, sliced
One 750-milliliter bottle chilled cava
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 teaspoon ground Aleppo pepper
Kosher salt
Two 9-inch rounds refrigerated rolled pie crusts
3 tablespoons unsalted butter
2 tablespoons honey or agave
Finely grated zest of 1 lime plus juice of 2 limes
1 cup diced pineapple
1/2 cup blueberries
4 medium kiwis, cut into 1/4-inch dice
2 medium ripe nectarines, cut into 1/4-inch dice
1 ripe mango, cut into 1/4-inch dice
3 tablespoons fresh mint, thinly sliced

Steps:

For the sangria: Pour the bottle of white wine into a large pitcher. Stir in the elderflower liqueur and brown sugar; stir until the sugar is fully dissolved. Add the nectarines, blueberries, pineapple, lemon slices and apple slices to the wine. Let sit in the fridge for at least 6 hours and up to overnight.
When ready to serve, fill a chilled wine glass with the sangria base and top with chilled cava. Garnish with some of the fruit, if desired.
For the fruit salsa and chips: Preheat the oven to 375 degrees F.
Mix the granulated sugar, cinnamon, Aleppo pepper and 1/2 teaspoon salt in a small bowl. Set aside.
Place the pie crusts on 2 separate baking sheets and brush the tops with the melted butter. Sprinkle with the sugar and spice mixture. Bake until golden brown and crisp, 15 to 18 minutes. Let cool slightly, then break into pieces.
Meanwhile, whisk together the honey and lime zest and juice in a medium bowl. Add the pineapple, blueberries, kiwi, nectarines and mango and toss until well combined. Refrigerate until ready to serve.
When ready to serve, sprinkle the sliced mint on top of the salsa and serve with the cinnamon chips on the side.

JEFF & TEI'S SALSA (MEDIUM HEAT)

Jeff & Tei's Salsa (Medium Heat) image

Make and share this Jeff & Tei's Salsa (Medium Heat) recipe from Food.com.

Provided by tei46994

Categories Lunch/Snacks

Time 25m

Yield 8 cups, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (28 ounce) can whole canned tomatoes or 1 (28 ounce) can diced tomatoes
3 (10 ounce) cans diced tomatoes with green chilies (buy the mild if you don't like heat)
1/2 red onion, finely chopped (can use 1 tsp onion powder instead of fresh)
1/4 cup cilantro, roughly chopped
2 jalapeno peppers, roughly chopped (remove seeds if you don't like heat!)
1 teaspoon garlic powder (2 cloves finely chopped if you prefer fresh garlic over powder)
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar

Steps:

In blender or food processor, pulse 28oz can of tomatoes and the juice, peppers, and cilantro until desired texture.
Add the diced tomatoes with chilies and onions to processor if you like your salsa smooth. Want it chunky? proceed to step 4.
Once you have gained the desired texture of your salsa, pour into a large bowl.
Add remaining ingredients to bowl then stir well.
Enjoy now or chill for later.
Note: a little cilantro goes a long way so add sparingly. You can also use Serrano peppers instead of jalapeno peppers if you prefer a mild salsa. Play around with it and make it your own.

Nutrition Facts : Calories 27.2, Fat 0.2, Sodium 564.1, Carbohydrate 6.3, Fiber 0.8, Sugar 2.2, Protein 1.2

Salsa Recipes

1. Roasty Red Bell Pepper and Lime Salsa: This recipe delivers a zesty yet smokey and charred sensation, slightly tangy, with a hint of acidity from the tomatillos and citrusy kick from the limes.

2. Triple Berry Salsa: This recipe is bursting with freshness, with a beautiful pop of color. It is definitely not your average salsa and is perfect for summer potlucks.

3. Avocado Salsa: This recipe provides a distinct creamy texture and rich, decadent taste that perfectly balances the heat of the jalapeño.

4. Tomatillo Avocado Salsa: This recipe is all about texture and balance, with a creamy, smooth sensation from the avocado and tomatillos, complemented by the spiciness of the serranos and freshness from the cilantro and onions.

5. Buttery Roasted Tomatillo Salsa: This recipe is filled with smoky, buttery, complex flavors that are sure to impress your guests. The roasted tomatillos and poblano peppers bring a unique caramelised touch to this salsa.

6. Peach Mango Salsa: This recipe is a delightful combination of sweet and tangy flavors. It is versatile, tangy, and a bit sweet, making it ideal for a variety of cuisines.

7. Watermelon Mint Salsa: This recipe offers a fantastic combination of flavors and textures that will be a refreshing treat on a hot day.

8. Roasted Plum Salsa: This recipe is a sophisticated and unique combination of sweet, tangy, and spicy flavors. It is perfect for serving with grilled meats or as a topping for fish tacos.

9. Pomegranate Pico De Gallo: This recipe has an array of textures and colors, offering a sweet, tangy, and slightly spicy kick.

Conclusion

With these mouth-watering salsa selections and the customisability to tailor the spiciness to your liking, you can elevate your culinary creations to new heights. Salsa is an art form that encourages experimentation and personal touch. Don't be afraid to adjust ingredients, ratios, and flavors to suit your palate. Embrace the vibrant flavors of salsa and impress your taste buds with each enticing concoction.