Rotel used to offer a recipe on the back of the can for making salsa with Rotel. You can make this salsa for little more than the cost of Rotel.
Yield: approximately 1 1/2 cups.
1 Can Rotel Diced Tomatoes and Chiles
1 Large Tomato
2 Green Onions
1 tablespoon lime juice
1 garlic clove
1 teaspoon salt
Chop fresh tomato, green onions, and garlic, combine with can of Rotel tomatoes and salt to taste. I personally like to add a little fresh cilantro to this when I make it.
Quemada salsa if you have never tried it, is a wonderful type of salsa, here the ingredients are roasted before making the salsa giving it a wonderful smokey flavor. Don’t miss out on this unique salsa.
Yield: approximately 3 cups.
1 pound tomatoes, cored
1 bunch green onions, trimmed and washed
1/2 bunch fresh cilantro
1 tablespoon vegetable oil
3 serrano peppers, stemmed
1 tablespoon garlic puree
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon ground oregano
1 cup water
Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minutes, or until the peppers are soft.
Place the vegetable oil in a saute pan over medium-high heat. Add the serranos and saute until the peppers are soft.
Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. Process until coarsely ground. Remove tomato mixture to mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. Add garlic mixture to ground vegetables and mix thoroughly.
Source: Houston Chronicle
Additional information:
How to grill peppers
Pineapple salsa tastes delicious with grilled fish, or even on a fish taco. Don’t miss out on this pineapple salsa recipe.
Yield: approximately 2 1/2 cups.
1/2 medium pineapple, peeled, cored and cut into 1/2 inch dice, reserve juices
1/2 cup small red bell pepper, cut into 1/2 inch dice
3 medium green onions, minced
1 serrano chili, seeded and minced
1 1/2-inch piece fresh ginger, peeled and minced
1 tablespoon fresh lime juice
salt to taste
Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature. Stores well in the refrigerator for up to a week.
You can make a Classic salsa at home with this recipe. A few fresh simple ingredients makes a delicious fresh tasting salsa. Making salsa makes it taste so much better than any salsa you can buy in a jar.
Yield: approximately 3 cups.
3 cups ripe tomatoes, cored
4 fresh jalapenos
1/2 tsp chopped garlic, or to taste
salt and freshly ground black pepper, to taste
With a paring knife, cut a small “X” in the bottom of each tomato. Place tomatoes in a large pot of boiling water 10 seconds to loosen
skins. Peel and place tomatoes in blender container. Add unseeded jalapenos, garlic, salt, and pepper (if you like your salsa less spicy, seed your jalapenos before adding. Blend to desired consistency.
Yield: approximately 2 cups.
1/2 red bell pepper, roasted and chopped (see below)
olive oil
1/2 cup chopped onion
1 cup shopped tomatoes
1 jalapeno pepper, minced finely
2 apricots, chopped
2 tablespoons dark rum
apple cider
Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes). Chop. Saute onion in about a tablespoon of olive oil until translucent. Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked. Add cider to cover and apricots and boil down until cider is almost all boiled off. Chopped roasted bell pepper and stir. Add dark rum and flambe. (light and swirl until it goes out). Serve hot over grilled shark, swordfish, shrimp, or marlin.
Black Bean and Mango Salsa is a freshing salsa as both a side dish, or even as with tacos or Mexican food.
Yield: 2 1/2 cups.
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons finely chopped canned chipotle chili in adobo sauce
1 1/2 teaspoons finely chopped jalapeno pepper
1/2 teaspoon tobasco sauce
1/4 teaspoon salt
1 mango, peeled and chopped
1 (15 ounce) can black beans, rinsed and drained
Combine all ingredients ina bowl and toss well. Store in a covered container in the refridgerator. Will store well for up to one week.
Salsamole combines salsa and guacamole. What could be better? This goes so well with tacos, tostadoes, and even burritos.
Yield: 1 cup.
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1 garlic clove, minced
1 serrano chile, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 ripe peeled avocado, seeded and coarsley mashed
1 tomato chopped
Combine first 6 ingredients in a medium sized bowl. Add cilantro, avocado, and tomato, and gentle toss. Serve immediately.
Peach salsa is the perfect salsa to make in the summer. Peaches taste so good when picked fresh, combine fresh peaches, and a little bit of spice together to make peach salsa.
Yield: approximately 5 cups.
3 1/2 cups coarshley chopped peeled peaches
1 cup coarsely chopped red bell pepper
1 cup coarsley chopped green bel pepper
1/3 cup coarsley chopped red onion
1 jalapeno pepper, seeded and chopped
1/4 cup fresh chopped cilantro leaves
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
Place all ingredients into a food processor, and pulse 4 or 5 times. Let flavors marry in a covered container in the refrigerator for an hour before serving. Peach Salsa will say fresh in the refrigerator for 4 to 5 days.
Corn and Avocado Salsa when made fresh goes so well with seafood. If you like shrimp or even fish tacos, this is the perfect salsa for you. If you can’t get fresh corn, consider using frozen corn for this recipe.
Yield: approximately 2 1/2 cups.
2 cups fresh corn kernels
1 haas avocado diced
1/4 cup chopped red onion
2 tablespoons fresh chopped cilantro
1 tablespoon freshly squeeze lime juice
1/2 teaspoon salt
In a medium sized bowl combine all ingredients and mix well. Let flavors marry for a couple of hours before serving.
New West Salsa is a recipe that I found in Cooking Light magazine a few years ago. This recipe is good as a side dish on its own or even with chips. You may want to change out the Granny Smith Apple in this recipe for peach, mango, or whatever else is in season.
Yield: 4 1/2 cups.
2 cups chopped plum tomatoes (about 3 tomatoes)
1 cup chopped Granny Smith apple
1/2 cup chopped cucumber
1/2 cup fresh or frozen corn kernels
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/4 cup chopped red onion
2 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon balsamic vinegar
1 1/2 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
In a large bowl combine all ingredients, stir well. Store in a covered container in the refrigerator, will store for up to a week. You can serve this either chilled or at room temperature.