Salsa Resep

[Giorgina Makara]

Thislooks amazing! Imagine serving this salsa with plantain chips. Now I kind of regret pushing that idea because I might try the combination and become unhealthily obsessed! ;) You have such amazing recipes, Kate! My co-food coordinator of our Food Science club at our university made your crispy falafels for our meeting today and they were a massive success! Nothing left on the trays. Thanks so much for the wonderful content!

I made this tonight and ate it with some roasted sweet potatoes with blackened seasoning, and some bbq sauce. I loved the combination of sweet and savory, and will definitely make this again. Thanks for the recipe!

I love this salsa, I use it in the Halloumi tacos and I used some of it as a pizza topping. My fresh pineapple was bad, so I used canned, but I just drained it overnight in a colander to get rid of the extra moisture. It turned out delicious.

Made it for the office potluck dinner and it went down a treat with some tortilla chips, a lot of people asked for the recipe! Only thing I added was a touch of black pepper cause I love it with pineapple :)

Made a pernil (roast pork shoulder) as is the traditional main dish for the New Year meal in Puerto Rico. Thr next day, I made your pineapple salsa and put it on the pulled pork in soft shell tacos, along with arroz con gandules. Delicious! So quick and easy to make. Already had all the ingredients at home. Thanks for sharing the recipe!

I read the note about not using canned pineapple too late. I saw where you said it would be too watery, so I put two cans of pineapple chunks in a colander over the sink, and heavily salted it with kosher salt (as you would zucchini). I then let that set while I made the rest of the recipe (omitting the salt in the recipe). Then, I rinsed the pineapple well, patted it dry (chopped it up a little more) and threw it in. It was perfect! Not too watery, and everyone loved it.

Looks colorful, very enticing and is so DELICIOUS! Reminded us of a delicious salsa we had in Costa Rica. This was a hit at our recent party and was requested to be made again for the next get-together. Several people asked for the recipe. Thanks so much for posting it!

Saat menyebut salsa, hal pertama yang akan disajikan adalah saus khas Meksiko. Dengan campuran buah, salsa makin terasa segar dan nikmat. Cara menikmatinya bisa dicocol dengan tortilla atau dimakan langsung. Rasanya pedas dan segar apalagi diberi dengan jeruk nipis.

Seperti halnya berbagai macam sambal di Indonesia, salsa khas Meksiko juga memiliki beberapa jenis. Selain cara membuatnya berbeda, bahan yang digunakan juga beragam. Jika ingin membuatnya berikut adalah beberapa resep salsa yang bisa dibuat di rumah.

I wrote an entire post on how to grill salmon with two different methods to follow (you should check it out when you have time). But a few tips are important to repeat here. Aside from marinating the salmon, which will make it delicious and moist, here are a few more tips to keep in mind when cooking salmon on the grill:

When I first started putting ingredients together for this salmon recipe, I was planning to use my Mediterranean homeamde tomato salsa or my Cooling Cucumber Salsa, but I had a couple of ripe mangoes and decided to put them to good use in a bright mint and mango salsa creation! Either salsa option is absolutely fine to use on top of these grilled salmon fillets.

I made the grilled salmon and mango salsa last night. Marinating the fish made it very flavorful. The salsa was so refreshing. I made it with your Greek Lemon Rice recipe, tzatziki sauce (left over from my grilled lamb burgers the other night) and mixed grilled vegetables. Thanks for the wonderful recipes and suggestions of sides.

Hey Suzy, I plan to make the grilled salmon and mango salsa dish this evening, along with your Greek Lemon Rice recipe. What are your thoughts about adding some fresh diced pineapple to the mango salsa?

By the way, this year I have transitioned me and my family into a better eating plan beginning with the Daniel Diet. We are now on and sticking to the Mediterranean Diet. Your recipes have helped me and my family transition well. Thank you for the flavorful and fresh ingredient recipes. It is also helping me to keep excess weight off and down (after having a baby at 45 ? ). Blessings to you.

Hi, MaryAnn, You may be able to go a tad longer than 2 hours, but you have to be careful. If you marinade too long in a mixture with lemon juice, it will begin to break down the fish and make it mushy.

5. If you want to double the recipe but only have one pineapple to use for a bowl, you can double the recipe and just keep refilling the pineapple bowl. Or try cutting the pineapple in half so that you have two bowls.

5. What can we use instead of cilantro? Some of my readers have used parsley in place of the cilantro. Or you can skip the cilantro. If you are missing the green color, try adding diced green peppers.

I do tacos and nachos every Tuesday and I made this pineapple salsa to try something different It was so good we put it on the tacos and nachos and used it on both of them the taste was amazing now I make it everyday for lunch good on my salads

This salsa makes a great dip for tortilla chips (of course), but I also love it with eggs or Huevos Rancheros for breakfast. I also serve it as a topping for our favorite Mexican foods, like Chicken Enchiladas and Taco Salad. This recipe makes a big batch and it stores well in the fridge, so you can enjoy it all week long!

Been looking for a good salsa recipe, i wont look any further, just made this moments ago, o my gosh, taste just like my restuarant serves, love it, love it, love it.This is the best salsa ever, thanks for sharing.

A little ashamed that at 50 years old I have never attempted to make salsa. This year we are boycotting traditional Thanksgiving turkey this year and doing tacos 5 ways with all the trimming. I did a trial run of this salsa today and it is really easy to make and tastes fabulous. Will be making it again at thanksgiving

Hi Delani,

I usually refrigerate 2-3 days but it will last for a week. Be sure to spoon from the refrigerated container into a new container for use so that the original container is not left out unrefrigerated repeatedly.

No kidding. Made once and now I always have these ingredients on hand. Always bought jarred salsa or paid premium prices for refrigerated salsa. NO MORE! So easy, fool-proof and the best tasting of all! Thanks Kristine!

This is my first time making homemade salsa and I am definitely a fan of it! The fresh onions, garlic and jalapeo paired perfectly with the fire roasted tomatoes. I almost ate the whole jar in one sitting!

This easy Pineapple Salsa recipe is loaded with fresh pineapple, tomatoes, red onion, jalapeos, and cilantro. This is fruit salsa is dreamy scooped up with chips as a snack idea or pile it atop your favorite protein for dinner.

So who is Benny? How did he come to make such amazing Pineapple Salsa? Did I ever meet him? These questions and more are unanswered, while one truth remains: This fruit salsa was definitely worth tracking down.

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Miwiti kanthi murub oven ruangan nganti kira-kira 450 C (842 F) lan priksa manawa bola adonan wis ana ing suhu kamar. Kanggo salsa tomat, irisan tomat ceri dadi bagian cilik. Tomat ngemot akeh kelembapan, mula kanggo nyegah salsa dadi teles, mbusak setengah saka jumlah wiji saka tomat. Sijine tomat sing diiris ing mangkuk lan tambahake lenga zaitun, jus lemon, uyah, lan mrico anyar. Nalika salsa wis siyap, sampeyan bisa nyelehake ing sisih lan nyiyapake bahan liyane. Cut sawetara parsley, irisan zaitun, lan nggawe irisan cilik saka anchovies.

Saiki sampeyan mbentuk adonan pizza lan drizzle sawetara lenga zaitun, lan sprinkle parsley lan mozzarella. Sijine pizza ing kulit pizza, lan sampeyan siap kanggo panggangan. Sajrone panggangan, penting kanggo ngawasi pizza sampeyan. Wiwit wis kurang toppings, ana gedhe kasempatan iku bakal jotosan munggah ing tengah. Puterake pizza kaping pirang-pirang supaya saben sisih dadi coklat. Nalika pizza wis siyap, ndhuwur karo salsa tomat, nambah teri, zaitun, lan parsley, lan pizza wis siyap! Apa ora katon ayu? Lan kerak sing, deleng kerak sing apik tenan! Aja ngenteni maneh lan nikmati kaendahane sing gedhe lan lembut iki! Sekeca!

Pupusas are El Salvadorian stuffed corn cakes served with curtido and salsa roja. These pupusas with curtido are filled with melty cheese, pickled jalapeo and roasted squash, but the filling options are endless!

Let me start by saying that if your grandmother makes pupusas, she probably makes them better than me. And if your grandmother taught you how to make her pupusas, then you probably make them better than me.

Pupusas are made from masa harina (cormeal flour) or rice flour that are mixed with water to make a corn masa mixture. They are usually stuffed with delicious things like refried beans, shredded pork or cheese. And since they tend to be so rich and cheesy, they are topped with a pickled cabbage situation that adds a refreshing, light and tangy element that really balances the whole thing out. That is called curtido.

Skip the store-bought jar and make this homemade salsa instead. Our salsa recipe takes less than 15 minutes to make, is adaptable to your desired spice level, and lasts a week in the fridge.

I love how simple this salsa recipe is. To make it, simply throw tomatoes, onion, garlic, peppers, and cilantro into a blender or food processor. Pulse everything until chopped, and then season with salt, pepper, and lime. Easy!

The ingredient list for this easy salsa is very similar to what you need to make pico de gallo. The only difference is that this salsa is blended, while we chop the ingredients for pico de gallo by hand. Both are delicious and amazing served next to homemade tortilla chips!

3a8082e126