Onion Tomato And Bell Pepper Citrus Salsa Recipes

FRESH TOMATO SALSA

Steps:

• Place your tomatoes into a food processor and pulse 6-8 times, or until they reach a good salsa consistency. Depending on the size of your food processor you might have to do this in 2 batches. Transfer to a bowl once processed.
• Add the chopped up green pepper and onion into the bowl with the tomatoes.
• Add cilantro, lime juice, salt, pepper and red pepper flakes into the bowl and mix until everything is combined.
• Serve with tortilla chips or on top of your favorite Mexican meal!

ROASTED BELL PEPPER SALSA

Steps:

• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
• Broil in the preheated oven until charred, 5 to 8 minutes.
• Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
• Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA)

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.

ROASTED TOMATO AND BELL PEPPER SALSA

Steps:

• Preheat broiler.
• Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
• Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

ONION, TOMATO, AND BELL PEPPER CITRUS SALSA

Steps:

• Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. (Can be made 4 hours ahead. Cover and keep refrigerated.)

ONION AND BELL PEPPER STRATA WITH FRESH TOMATO SALSA

Steps:

• Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
• In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
• Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
• In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
• Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
• Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
• Serve strata topped with fresh tomato salsa.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.