CHUNKY TOMATO SALSA
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! -Carol Carpenter, Jansen, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 2h
Yield 4 cups.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MEXICAN SALSA II
Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.
Provided by Sabrina
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
- Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g
ESSENTIAL CHOPPED TOMATO-SERRANO SALSA (SALSA MEXICANA CLASSICA)
Provided by Rick Bayless
Categories Condiment/Spread Tomato Appetizer Super Bowl Hot Pepper Fall Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish (it will give the sauce a less rustic appearance). Finely dice the flesh by slicing it into roughly 1/4-inch thick pieces, then cutting each slice into small dice. Scoop into a bowl.
- Cut the chiles in half lengthwise (wear rubber gloves if your hands are sensitive to the piquancy of the chiles) and scrape out the seeds if you wish (not only will this make the salsa seem less rustic, but it will make it a little less picante). Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves. Scoop the chopped cilantro into the tomato mixture along with the optional garlic. Next, finely dice the onion with a knife (a food processor will turn it into a sour mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice and salt, and let stand if you have a little time, for the flavors to meld before using or scooping into a salsa dish and serving.
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
CHOPPED-TOMATO-AND-SERRANO SALSA
Make this salsa within an hour or so of serving it.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Place the onion in a fine sieve, and rinse under cold running water; shake sieve to remove any excess water. Transfer onion to a medium bowl, and add the remaining ingredients. Stir to combine, and let stand a few minutes so flavors meld. Store salsa in an airtight container, refrigerated, up to 1 week.
CHOPPED FRESH TOMATO SALSA
Chef Rick Bayless shares this classic salsa recipe as part of his Cinco de Mayo guacamole bar. Get All the Recipes
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to a large bowl. Add peppers, tomatoes, cilantro, and lime juice. Stir until well combined; season with salt. Cover and refrigerate until ready to serve.
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