Best 6 Salsa Kims Recipes
**Salsa Kim's: A Flavorful Journey Through Mexican Cuisine**
Embark on a culinary adventure with Salsa Kim's, a vibrant collection of authentic Mexican salsa recipes that will tantalize your taste buds and transport you to the heart of Mexico. From the classic Pico de Gallo, with its refreshing blend of tomatoes, onions, cilantro, and lime, to the smoky and spicy Salsa Roja, made with roasted tomatoes and chipotle peppers, this article offers a diverse range of salsas to suit every palate and occasion. Delve into the secrets of Salsa Verde, crafted with tomatillos, green chiles, and cilantro, or explore the unique flavors of Salsa de Guacamole, a creamy and avocado-based salsa that adds a rich and velvety texture to your favorite dishes. Salsa Kim's also introduces you to the delightful Salsas de Frutas, a sweet and tangy fusion of fruits and chiles that will add a pop of color and flavor to your culinary creations. Get ready to elevate your meals with the delightful flavors of Salsa Kim's, a treasure trove of authentic Mexican salsa recipes that will turn your meals into a fiesta of taste.
BEST DAMN ROASTED SALSA
The Best Damn Roasted Salsa is SUPER easy, quick, fresh and delicious with a lovely complex smoky flavor that can't be beat!
Provided by Kim Lee
Categories Appetizer
Time 15m
Number Of Ingredients 8
Steps:
- Clean veggies and remove stems. Slice onion in half. Keep skin on garlic. Heat broiler on high, with rack in top position. Place tomatoes, jalapenos, onion and garlic in a single layer on a rimmed baking sheet that is covered with foil.
- Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
- Discard garlic skins and add all ingredients to the bowl of a food processor. Pulse about 3-4 times and until all ingredients are combined and chopped. Roasted salsa is more liquidy than regular salsa.
- Taste the salsa and add more cumin and/or salt as desired.
- Transfer to a bowl and enjoy with tortilla chips! Also, great served over eggs, tacos and more.
- I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to marry and meld. Salsa will keep for about 1 week in an airtight container or jar in the fridge.
Nutrition Facts : Calories 59 kcal, Carbohydrate 13 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 480 mg, Fiber 3 g, Sugar 7 g, ServingSize 0.5 cup, UnsaturatedFat 2 g
BEST DAMN SALSA EVER!
Steps:
- Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
- Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
- Transfer to a bowl and enjoy!
- I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.
Nutrition Facts : ServingSize 1 cup, Calories 50 kcal, Carbohydrate 10.4 g, Protein 2 g, Fat 0.3 g, Sodium 501.8 mg, Fiber 2.1 g, Sugar 5 g
SWEET & SMOKY SALSA
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
KIM'S FLAMING HOT SALSA
This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.
Provided by Kim in Carver
Categories Onions
Time 45m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
- Put in a large bowl add spices, lemon, lime, and vinegar.
- Let salsa sit for 30 minutes for the flavors to marry.
- Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
- ** Caution: Wear gloves while chopping peppers**.
Nutrition Facts : Calories 88.3, Fat 0.9, SaturatedFat 0.2, Sodium 410.5, Carbohydrate 19.5, Fiber 5.6, Sugar 11.7, Protein 4
KIMCHI SALSA
This take on pico de gallo includes chopped kimchi for some spicy tanginess. Try it on Korean barbecue tacos or as a substitute for your usual salsa.
Provided by Food Network Kitchen
Categories condiment
Number Of Ingredients 0
Steps:
- Mix 1 1/2 cups diced tomatoes, 3/4 cup chopped kimchi, 1/3 cup chopped cilantro and the juice of 1 lemon. Season with salt.
JAMES KIM'S SALSA
This is a fresh, authentic salsa. When my friend Carol brought me a container of this salsa, I promptly threw away every other salsa recipe I had. Everytime I bring it somewhere it disappears completely. Make it the night before and it keeps for weeks in the frig. The heat is present, but not overwhelming and fades quickly.
Provided by Brenda Vander Zanden
Categories Salsas
Time 20m
Number Of Ingredients 9
Steps:
- 1. Bring 2C water to boil in microwave. Place serrano peppers in hot water for 30 seconds. Discard water. Cut away the stems of the peppers and discard.
- 2. Drain whole peeled tomatoes. Pull Cilantro leaves off their stems and use only the leaves.
- 3. Place all ingredients in the food processor. Mix together until liquified.
- 4. Transfer to storage container and refrigerate overnight. The next day it's ready to eat.
- 5. Heat can be controlled by removing seeds and membranes from peppers. Serranos can vary in heat, so I sometimes add 1 jalepeno pepper for good measure.
Tips:
- Use ripe tomatoes: Salsa is all about the tomatoes, so make sure you use the ripest, juiciest ones you can find. This will give your salsa the best flavor.
- Choose the right peppers: The type of pepper you use will determine the heat level of your salsa. For a mild salsa, use bell peppers or poblano peppers. For a medium salsa, use serrano peppers or jalapeño peppers. For a hot salsa, use habanero peppers or ghost peppers.
- Roast your tomatoes and peppers: Roasting the tomatoes and peppers intensifies their flavor and gives your salsa a smoky depth of flavor. You can roast them in the oven or on a grill.
- Use fresh herbs: Fresh herbs, such as cilantro, basil, and oregano, add a pop of flavor to salsa. Use them sparingly, though, so they don't overpower the other ingredients.
- Don't over-process your salsa: Salsa should have a chunky texture, so don't over-process it in a food processor or blender. Pulse it a few times until the ingredients are combined, but still have some texture.
Conclusion:
Salsa is a versatile condiment that can be used to add flavor to a variety of dishes, from tacos and burritos to grilled chicken and fish. It's also a great way to use up leftover tomatoes and peppers. With so many different recipes to choose from, you're sure to find one that you love. So next time you're looking for a quick and easy way to add some flavor to your meal, reach for a bowl of salsa.
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