Barbs Fresh Salsa Recipes

PICO DE GALLO (FRESH SALSA)

Pico de Gallo (Fresh Salsa) image

Homemade pico de gallo is the best! This simple salsa recipe is made with chopped fresh tomatoes, chili peppers, red onion, cilantro, and lime. Eat it fresh with tortilla chips!

Provided by Elise Bauer

Categories Appetizer Quick and Easy Restaurant Favorite Salsa Salsa

Time 15m

Number Of Ingredients 8

Ingredients

2 to 3 medium-sized fresh tomatoes (1 to 1 1/2 pounds), stems removed
1/2 red onion
2 serrano or 1 jalapeño pepper, stems, ribs, and seeds removed (less or more to taste)
Juice of 1 lime
1/2 cup chopped cilantro
Salt and pepper to taste
Pinch dried oregano (crumble in your fingers before adding), or more to taste
Pinch ground cumin, or more to taste

Steps:

Prep the ingredients: Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.

Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 20 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 3 to 4 cups of salsa, UnsaturatedFat 0 g

BARB'S FRESH SALSA

Barb's Fresh Salsa image

This recipe came from my friend Barb, and it's a little different than any other salsa I've had. It's best made with fresh, vine ripe tomatoes. You can vary the quantities of just about everything, but I usually make it by the recipe, except I add lots more cilantro (I LOVE cilantro). I usually add more jalapeno, too, but we like things spicy. The italian dressing gives it a nice zing, and you can use any variety. I like the zesty. This will keep for several days in the fridge, and it just keeps getting better! Prep time is mostly chilling time.

Provided by anne in apex

Categories Easy

Time 4h20m

Yield 4 cups

Number Of Ingredients 8

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can white hominy or 1 (15 ounce) can yellow hominy, drained (I prefer yellow)
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup fresh cilantro, chopped
3 medium tomatoes, chopped
1 jalapeno pepper, seeded and chopped
1 (8 ounce) bottle Italian dressing

Steps:

Mix all ingredients and chill at least four hours before serving.

FRESH HOMEMADE SALSA

Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

Steps:

Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g

FRESH SALSA

Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SALSA FRESCA

Salsa Fresca image

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Categories dips and spreads, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

Steps:

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams

FRESH SALSA

Fresh Salsa image

I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Provided by bbmchicago

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 45m

Yield 36

Number Of Ingredients 12

Ingredients

6 roma tomatoes, diced
3 fresh jalapeno peppers, seeded and chopped
¼ red onion, chopped
3 green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste

Steps:

Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g

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