QUICK AND EASY, CHERRY TOMATO SALSA
Cherry Tomato Salsa is naturally sweet with tons of fresh garden flavors. Made with only six ingredients - and no tedious chopping - it couldn't be easier to make.
Provided by Kari
Categories Appetizer Condiments Pantry
Time 8m
Number Of Ingredients 7
Steps:
- First, peel the onion and cut it in half. Then, add the onion and garlic cloves to the bowl of a food processor.
- Chop the onion and garlic, then roughly chop one jalapeño and add it to the food processor. (Exclude the membrane and seeds to reduce the heat.)
- Chop the jalapeño with the onions/garlic.
- Next, add tomatoes then cilantro to the food processor.
- Chop the tomatoes and cilantro to your desired consistency.
- This next step is optional, but I like to do it - pour the salsa into a fine metal strainer over a bowl to get rid of any excess moisture. (The tomatoes and onions release a lot of liquid when you chop them up.) You want to do this BEFORE adding the salt and lime juice because you will strain out the salt and lime otherwise.
- Return the strained salsa to a bowl (or the food processor), then add salt and the juice of a lime.
- Mix well, then taste. Adjust with more salt, lime, and cilantro if needed. Serve with tortilla chips.
Nutrition Facts : ServingSize 1 bowl, Calories 128 kcal, Carbohydrate 31 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 1220 mg, Fiber 6 g, Sugar 15 g
SIMPLE CHERRY TOMATO SALSA.
This cherry tomato salsa is so easy to make, and it's delicious! Enjoy it with chips, tacos, or quesadillas.
Provided by Kelly Roenicke
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Place the onion and garlic in a food processor, and pulse until finely chopped.
- Add the cherry tomatoes and cilantro, and pulse until you reach the desired consistency.
- If there is a lot of excess liquid, drain some out. Add the lime juice and salt, and stir.
- Serve with tortilla chips.
Nutrition Facts : Calories 28 kcal, Carbohydrate 6 g, Protein 1 g, Sodium 11 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPICY GREEN TOMATO SALSA
A tasty twist to salsa; great served over cream cheese with tortilla chips or crackers! A great way to save those green tomatoes when there is an early frost. I created this recipe with the assistance of my daughter-in-law Carolyn and her niece Felicia. Thanks you two. Portion out remaining salsa into bags; freeze or refrigerate.
Provided by Tammy Huguenin
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 40
Number Of Ingredients 12
Steps:
- Combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
- Mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
- Fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. Repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. Stir vinegar into salsa.
Nutrition Facts : Calories 27 calories, Carbohydrate 6.3 g, Fat 0.2 g, Fiber 1 g, Protein 1 g, Sodium 9.3 mg, Sugar 4.2 g
SPICY CHERRY-TOMATO SALSA
Use this salsa to top our Grilled Rib-Eye Steaks.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Heat a dry large cast-iron skillet over high heat. Cook half the tomatoes and half the jalapenos, turning often. Transfer tomatoes to a large bowl as skins split; transfer jalapenos to a plate as skins char.
- When jalapenos are cool enough to handle, rub off of skins with paper towels. Discard ribs and seeds. Finely chop flesh; add to tomatoes in bowl. Repeat with remaining tomatoes and jalapenos.
- Stir cumin and lime juice into tomato mixture. Season with salt and pepper; toss. If not serving immediately, refrigerate in an airtight container up to 1 day.
FIRE-ROASTED CHERRY TOMATO SALSA
This gorgeous salsa would shine on any big-game snack table. The fire-roasting brings out a tremendous amount of flavor and provides just the right touch of smoky goodness. I'm sure your friends are more than happy with the jarred stuff, but once in a while it's nice to see if they're paying attention.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h25m
Yield 16
Number Of Ingredients 11
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
- Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
- Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
- Remove garlic from skins; discard skins.
- Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.
Nutrition Facts : Calories 16.1 calories, Carbohydrate 2.5 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 12.5 mg, Sugar 0.4 g
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