Chopped Fresh Tomato Salsa Recipes

FRESH TOMATO SALSA

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.

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.

CHOPPED FRESH TOMATO SALSA

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.

FRESH SALSA WITH TOMATOES

Steps:

• Combine all ingredients except chips.
• Serve salsa with chips.

CHOPPED-TOMATO-AND-SERRANO SALSA

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.

FRESH CHOPPED SALSA

Steps:

• Combine all ingredients, mixing well.
• Chill for an hour or so to allow flavors to develop.
• Serve with chips or ?.
• Enjoy!

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

ESSENTIAL CHOPPED TOMATO-SERRANO SALSA (SALSA MEXICANA CLASSICA)

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

Steps:

• Put all the ingredients in a bowl and mix well.
• Allow the sauce to sit for about 5 minutes. The tomatoes will begin to let go of their juices and the salsa will become more liquid. Taste again for seasoning and adjust if needed.
• Transfer to a serving bowl if using right away and garnish with sprig of cilantro. To store, cover with plastic wrap and keep refrigerated.
• INGREDIENTS
• Tomatoes
• While round red tomatoes are the typical choice, feel free to experiment with different colors and sizes. This recipe works well when using a combination of tomatoes.
• ADVANCE PREPARATION
• This sauce is best made a half hour before you plan to serve it. It can be made a few hours before, but it will begin to get too watery if left to sit longer than a couple of hours.
• For the classic chips and salsa, serve this sauce with tortilla chips.

SALSA FRESCA

Steps:

• Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
• In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.