The Best Fresh Tomato Salsa Recipes

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BEST FRESH TOMATO SALSA RECIPE



Best Fresh Tomato Salsa Recipe image

This super easy and fresh tomato salsa recipe is so good and can be ready in 10 minutes or less. Made with sweet vibrant tomatoes blended with herby, clean cilantro, crunchy red onion, spicy chilies, honey, salt and pepper. Healthy, light and the perfect dip with tortilla chips or topping on eggs, chicken or fish. A super simple vegan and gluten free recipe!

Provided by Amy

Categories     Dressings and Sauces

Time 5m

Yield 6

Number Of Ingredients 8

6-7 fresh tomatoes - I used a combo of vine, Roma and cherry tomatoes
1/3 cup fresh packed cilantro
1/4 cup chopped red onion
2 tablespoons green chilies
1 tablespoon minced garlic
1 tablespoon honey or maple syrup
1 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Prep the tomatoes. If you are using tomatoes that have seeds then you will want to remove them. If you are using cherry tomatoes then you do not need to remove the seeds. To clean tomatoes all you need to do is slice each one in half, lengthwise, trim off the end and scrape the seeds out with a spoon. Then simply slice them.
  • Blend the salsa. Add the chopped tomatoes, red onion, green chilies, cilantro, garlic, honey, salt and pepper to the bowl of a food processor or high speed blender and blend on high until desired consistency is achieved. I like my salsa chunky so I blended it for about 15 seconds.
  • Serve. Pour the salsa into a bowl and serve it with your favorite tortilla chips.

Nutrition Facts : ServingSize 1/4 cup, Calories 43 calories, Sugar 7.1 g, Sodium 396.1 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 10 g, Fiber 2.1 g, Protein 1.5 g, Cholesterol 0 mg

FRESH TOMATO SALSA



Fresh Tomato Salsa image

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

3 tomatoes, chopped
½ cup finely diced onion
5 serrano chiles, finely chopped
½ cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

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

ULTIMATE TOMATO SALSA



Ultimate tomato salsa image

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

4-6 medium tomatoes, peeled and finely chopped
½ red onion, very finely chopped
1 small garlic clove, chopped
small splash of white wine vinegar
½ lime, juiced
½ bunch of coriander, roughly chopped

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

FRESH TOMATO SALSA



Fresh Tomato Salsa image

Fresh Tomato Salsa made in a food processor with roma tomatoes, onion and green bell peppers. This homemade salsa recipe is ready in minutes and tastes best straight from your garden! Serve with tortilla chips or your next Mexican meal!

Provided by Pamela

Categories     Appetizer

Time 10m

Number Of Ingredients 8

1.5 pounds roma tomatoes (chopped)
1 small green bell pepper (finely diced)
1 small onion (finely diced)
1 tablespoon cilantro (finely diced)
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon red pepper flakes

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!

Nutrition Facts : Calories 14 kcal, ServingSize 1 serving

FRESH TOMATO SALSA



Fresh Tomato Salsa image

In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 8

1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
1/2 medium red onion, minced (1/2 cup)
1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
1 small garlic clove, minced
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
Coarse salt
Tortilla chips, for serving (optional)

Steps:

  • Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

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

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

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

MEXICAN HOMEMADE SALSA



Mexican Homemade Salsa image

In the summertime, I love to make this easy, zippy homemade salsa recipe with fresh tomatoes from my garden. I even have a special pan for roasting the peppers. -Roger Stenman, Batavia, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 14 servings (3-1/2 cups).

Number Of Ingredients 7

3 jalapeno peppers
1 medium onion, quartered
1 garlic clove, halved
2 cans (one 28 ounces, one 14-1/2 ounces) whole tomatoes, drained
4 fresh cilantro sprigs
1/2 teaspoon salt
Tortilla chips

Steps:

  • Heat a small ungreased cast-iron skillet over high heat. With a small sharp knife, pierce jalapenos; add to hot skillet. Cook for 15-20 minutes or until peppers are blistered and blackened, turning occasionally., Immediately place jalapenos in a small bowl; cover and let stand for 20 minutes. Peel off and discard charred skins. Remove stems and seeds., Place onion and garlic in a food processor; cover and pulse 4 times. Add the tomatoes, cilantro, salt and jalapenos. Cover and process until salsa reaches desired consistency. Chill until serving. Serve with chips.

Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

THE BEST CANNING SALSA



The Best Canning Salsa image

This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!

Provided by cookingmama

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

Time 1h30m

Yield 17

Number Of Ingredients 13

30 tomatoes, peeled and chopped
10 cups chopped onions
2 cups vinegar
2 (8 ounce) cans tomato paste
2 green bell peppers, chopped
2 red bell peppers, chopped
4 banana peppers, chopped
½ cup white sugar, or more to taste
10 cloves garlic, chopped
8 teaspoons pickling salt
2 teaspoons ground black pepper
½ bunch fresh cilantro, chopped
17 (1 pint) canning jars with lids and rings

Steps:

  • Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g

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