HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA)
Pico de Gallo is a fresh tomato salsa popular in Mexico. Use ripe tomatoes for this. Not all tomatoes are created equal. When choosing tomatoes, look for tomatoes that are deeply colored and firm, with a little give. If they don't smell like anything, skip them. They should smell like a tomato - sweet and woody.
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 20m
Yield Makes 8 servings or about 3 cups
Number Of Ingredients 6
Steps:
- Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt - start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.
- After this time, stir the salsa - making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.
- Store up to 3 days in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1/4 cup, Calories 33, Protein 1 g, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg
THE BEST FRESH TOMATO SALSA
Great with your favorite chips. Gets better as the flavors meld.
Provided by Cheryl Dressler
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.
Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g
ULTIMATE TOMATO SALSA
Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar
Provided by Oli Wilson-Nunn
Categories Side dish
Time 5m
Number Of Ingredients 6
Steps:
- Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.
Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
FETA, RED ONION AND TOMATO SALSA
Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT5m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams
FRESH TOMATO SALSA
This is a delicious homemade salsa.
Provided by bluebayou
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 9.7 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.1 g, Sodium 592.1 mg, Sugar 3.4 g
ROASTED TOMATO SALSA I
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g
SALSA II
This is a very good salsa recipe. Simple ingredients are boiled and blended to created a flavorful, spicy mixture that's great with tortilla chips and on Mexican-style foods. The amounts of onions and jalapenos may be varied; canned crushed tomatoes may be substituted for fresh.
Provided by KIKIWOOD
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 50m
Yield 96
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
- Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving.
Nutrition Facts : Calories 9.2 calories, Carbohydrate 2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 110.9 mg, Sugar 1.1 g
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ROASTED TOMATO SALSA - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Mexican, Tex-MexTotal Time 25 minsCategory AppetizersCalories 69 per serving
- Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.
- Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
- Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled.
- Make-Ahead Instructions: The salsa can be made two days ahead of time; store in a covered container in the refrigerator.
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