Best 11 Zesty Salsa Recipes

ZESTY SALSA FOR CANNING

Steps:

• Combine all ingredients except tomato paste in large sauce pot.
• Simmer until desired thickness.
• Stir in tomato paste.
• Ladle hot salsa into hot jars leaving 1/4 inch head-space.
• Process 15 minutes in a hot water bath.
• Note: use more hot peppers for a very hot salsa or less for mild.
• It depends on how hot your peppers are and how hot you like your salsa.
• I never get close to 2 1/2 cups for our mild salsa.

ZESTY BLACK-EYED PEA SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.,

ZESTY BLACK BEAN AND CORN SALSA

Steps:

• Mix corn, black beans, green onions, bell pepper, tomatoes, cilantro, lime juice, and jalapeno pepper together in a large bowl. Add zesty Italian dressing; stir. Cover bowl with plastic wrap and refrigerate for 1 hour.

HALIBUT WITH ZESTY PEACH SALSA

Steps:

• In a small bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large bowl; add the halibut and turn to coat. Cover and refrigerate for 2 hours. In another small bowl, combine salsa ingredients; cover and refrigerate until serving., Drain and discard marinade. On a lightly oiled grill rack, grill halibut, uncovered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

10 MINUTE ZESTY SALSA

Steps:

• In a small bowl, combine the tomatoes, jalapeno, onion, cilantro, garlic, oil, salt and pepper. Refrigerate until serving. Serve with tortilla chips.

ROASTED RED PEPPER AND JICAMA SALSA WITH ZESTY CHUNK GUACAMOLE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place red bell pepper on a baking sheet.
• Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
• Peel and discard blackened skin; finely chop pepper and set aside.
• Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
• While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
• Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
• Pour reserved tomato juices into the skillet used to cook chicken.
• Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
• Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
• Season jicama slices with salt and pepper to taste.
• Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
• Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
• Spread tomato-sour cream mixture on a large platter.
• Pile guacamole atop sour cream.
• Spread red pepper salsa over guacamole.
• Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.

CITRUS CHIPOTLE GLAZED SHRIMP W/ ZESTY CORN SALSA

Steps:

• Heat enough charcoal in grill to create a two level fire. Combine first 10 ingredients, reserve 1/4 cup. To the remaining 1/4 cup, add 1 Tbl honey Place the shrimp in a plastic bag with reserved 1/4 cup marinade and allow to sit for 20 minutes. While shrimp marinates, place corn and bell pepper skin side down over cooler side of grill. Turn corn every two minutes until lightly charred on all sides. Turn pepper after 3-4 mintes and cook for another 3 minutes. Remove corn, cut kernals with chefs knife by standing ear on its end. Remove pepper and dice into 1/4 inch squares. Combine pepper with corn and all other salsa ingredients. Remove shrimp form marinade, skewer shrimp and place over hot side of grill. Baste shrimp with honey mixture turn over, baste again and cook 2 minutes. Baste shrimp and turn, baste again and cook for another minute. Remove shrimp. Plate by placing a couple of spoonfuls of salsa in the middle of the plate with the shrimp removed from skewers and placed on top.

ZESTY SALSA VERDE

Steps:

• Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly., Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.

ZESTY SALSA

Steps:

• In a bowl, combine the first six ingredients; mix well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.

FRESH ZESTY SALSA

Steps:

• Combine all ingredients in a large bowl. Cover and refrigerate overnight. Keeps up to 1 week.

ZESTY SALSA (FOR CANNING)

Steps:

• 1. Prepare tomatoes - Place tomatoes into boiling water for 1 minute. Dip tomatoes into cold water to cool. Peel and chop.
• 2. Place chopped tomatoes in large stock pot.
• 3. Add remaining ingredients and mix well. Bring to a boil over medium heat.
• 4. Reduce heat and simmer for 30 minutes.
• 5. Spoon into hot sterilized jars. Wipe rims and secure lids and rings. Process for 15 minutes in a boiling water bath.
• 6. Set on towel to cool. Check for seals.
• 7. * For less heat, adjust the amount of mixed hot peppers and replace with an equal amount of green peppers. Keep the amount of green peppers and hot peppers at 2 cups combined.
• 8. Note -- If making this when fresh tomatoes are out of season, use 2-28 oz. cans of petite diced tomatoes, undrained, and add up to an additional cup of water.