Salsa Recipes

• 4 large tomatoes, seeded, chopped and drained (4 cups)
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 1 can (4 ounces) Old El Paso™ chopped green chiles, drained
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Fresh Salsa

Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes

Author: Betty Crocker Kitchens

Spice Up Your Meal With Fresh Salsa Made Using Old El Paso® Chopped Green Chiles Ready In Just Two Steps.

Time: 1h15m

Yield: 20

Number Of Ingredients: 8

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.

Calories 10, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 85 mg

• 6 Roma tomatoes, chopped
• 4 garlic cloves, minced
• 2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
• 1 red bell pepper, fine dice
• 1/2 red onion, fine chopped
• 2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
• 1 tablespoon olive oil
• 1 lime, juiced
• Chili powder, salt, and pepper, to taste
• Fresh scallions, cilantro or parsley, to taste

Salsa

appetizer

Author: Alton Brown

For High-heat Salsa, Make Alton Brown's Spicy Recipe From Good Eats On Food Network, Featuring Jalapenos And Ancho Chiles.

Time: 47m

Yield: 4 to 6 sersvings

Number Of Ingredients: 10

• In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
• Serve with tortilla chips.

• 3 cups chopped tomatoes
• ½ cup chopped green bell pepper
• 1 cup onion, diced
• ¼ cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 4 teaspoons chopped fresh jalapeno pepper (including seeds)
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

The Best Fresh Tomato Salsa

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes

Author: Cheryl Dressler

Great With Your Favorite Chips. Gets Better As The Flavors Meld.

Time: 20m

Yield: 40

Number Of Ingredients: 9

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

• 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
• 1/2 medium red onion, minced (1/2 cup)
• 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
• 1 small garlic clove, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse salt
• Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

• Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

• 2 (8 ounce) cans Rotel tomatoes & chilies (I use "regular" as opposed to "mild" or "hot")
• 1 (14 ounce) can Mexican-style corn
• 1 (16 ounce) can black beans
• 1 (4 ounce) can green chilies (optional)
• 1 cup diced sweet onion
• garlic powder, to taste
• chili powder, to taste
• cumin, to taste
• 1/2 cup coarsely chopped fresh cilantro
• dried cilantro, to taste (if you dont use fresh)
• salt and pepper, to taste

Yet Another Black Bean And Corn Salsa

Sauces

Author: Impera_magna

This Is A Must For Any Extended Family Get-together When I Double The Recipe. I Also Like This As An Accompaniment To Grilled Chicken Or On Top Of A Baked Potato. Quick And Tasty! (can Sizes Are An Estimate B/c I Don't Have Them On Hand.)

Time: 10m

Yield: 20 serving(s)

Number Of Ingredients: 11

• Except for one can of the Rotel tomatoes, drain canned vegetables.
• Mix together all ingredients, making sure spices are well blended in the veggies.
• Cover and refrigerate, allowing flavors to blend.
• Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!

Calories 43.2, Fat 0.2, SaturatedFat 0.1, Sodium 160.4, Carbohydrate 9.1, Fiber 1.6, Sugar 0.3, Protein 2.2

• 2 cans (15-1/4 ounces each) whole kernel corn, drained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 8 plum tomatoes, seeded and chopped
• 1 medium red onion, chopped
• 3/4 cup minced fresh cilantro
• 4 jalapeno peppers, seeded and chopped
• 1/4 cup lime juice
• 1/2 teaspoon salt
• Tortilla chips

Corn 'n' Black Bean Salsa

Appetizers

Author: Taste Of Home

I'm A High School Football Coach Who Also Likes To Cook And Garden. This Black Bean And Corn Salsa Is A Hit With My Wife And Our Four Kids, And When We Entertain Friends And Fellow Coaches. -mike Bass, Alvin, Texas

Time: 45m

Yield: 11 cups.

Number Of Ingredients: 9

• In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

• 4 (15 ounce) cans black beans, rinsed and drained
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 green bell pepper, diced
• ¼ red onion, finely chopped
• 1 (16 ounce) package frozen corn, thawed
• ⅔ cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced garlic
• ¼ teaspoon hot sauce, or to taste

Black Bean And Corn Salsa

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes , Corn Salsa Recipes

Author: Erinn Danna

This Is An Easy Bean Salsa. It Is Very Simple And At Times I Make Little Changes To Reflect My Mood, But Otherwise, It's Simple And Delicious. Serve As A Dip, Or Over Fish Or Chicken.

Time: 8h25m

Yield: 16

Number Of Ingredients: 15

• Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g

• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can white corn, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 bunch finely chopped cilantro
• 5 green onions, finely sliced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• ¼ cup lime juice
• 1 avocado - peeled, pitted, and diced
• 2 tablespoons olive oil, or to taste

Heather's Cilantro, Black Bean, And Corn Salsa

Appetizers and Snacks , Dips and Spreads Recipes , Salsa Recipes , Corn Salsa Recipes

Author: Hvoeltner

This Is A Fun Summer Recipe That Can Be Served On Its Own, Or With Tortilla Chips. It Is Also Beautiful, So Make Sure You Have A Clear Bowl To Put It In.

Time: 25m

Yield: 72

Number Of Ingredients: 12

• Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Drizzle with olive oil to serve.

Calories 30 calories, Carbohydrate 4.9 g, Fat 0.9 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 84.9 mg, Sugar 0.7 g

• 8 cups tomatoes, peeled, chopped and drained
• 2 1/2 cups onions, chopped (I use sweet onions)
• 1 1/2 cups green peppers
• 1 cup jalapeno pepper, chopped
• 1 cubanelle pepper, chopped
• 6 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1/8 cup canning salt
• 1/3 cup vinegar
• 1 (15 ounce) tomato sauce
• 1 (12 ounce) tomato paste
• 1 (15 ounce) black beans, drained and rinsed
• 2 cups frozen corn

Wonderful Salsa With Black Beans And Corn

Vegetable

Author: Doing It Right

I Love Chic Chi's Fiesta Style Salsa And Was Looking For A Recipe On Here That Was Similar And I Couldn't Find One. I Canned Wonderful Salsa, Recipe #9272 Last Year And Loved It, So I Created My Own "fiesta" Salsa. I Would Like To Thank Jazze22 For Sharing Her Wonderful Salsa Recipe. I Will Post The Recipe As I Made It, I Did Make A Couple Changes From The Original Recipe. I Hope If You Try It, That You Like It As Much As I Do. To Cut The Heat Remove The Veins And Seeds. Also, Wear Gloves When Handling The Peppers.

Time: 1h15m

Yield: 7 pints, 7 serving(s)

Number Of Ingredients: 14

• Mix all together and bring to a slow boil for 10 minutes.
• Seal in sterilized jars and cook in a hot water bath for 10 minutes.

• 1 can (15.25 oz) whole kernel sweet corn, drained
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 can (14.5 oz) petite diced tomatoes, drained
• 1 tablespoon coarsely chopped fresh cilantro
• 1/2 to 1 jalapeño chile, seeded, finely chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• Salt to taste

Corn And Black Bean Salsa

Condiment

Author: Paula Jones

It Only Takes 5 Minutes To Whip Up Our Tasty Corn And Black Bean Salsa, Using Whole Kernel Sweet Corn And Progresso Black Beans. Serve With Tortilla Chips Or In A Cheesy Burrito.

Time: 5m

Yield: 8

Number Of Ingredients: 8

• In large bowl, mix corn, beans, tomatoes, cilantro and jalapeño. Drizzle with vinegar and oil; toss to combine. Season with salt. Serve immediately or cover and refrigerate until serving time.

Calories 103.2, Carbohydrate 17.0 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 0.3 g, ServingSize 1 Serving, Sodium 613.7 mg, Sugar 2.7 g