Fresh Campari Salsa Recipes

FRESH CAMPARI TOMATO SAUCE RECIPE - (3.7/5)

Fresh Campari Tomato Sauce Recipe - (3.7/5) image

Provided by fionalikesfood

Number Of Ingredients 7

Ingredients

16-17 Campari tomatoes
Extra virgin olive oil
4-5 large cloves of garlic, thinly sliced
1/3 cup basil, chopped
1 dessert spoon of sugar
Kosher salt
Freshly ground black pepper

Steps:

1. Pour enough olive oil in a 10″ skillet to cover it by about 1/4 inch. 2. Place tomatoes in bowl and cover with boiling water for 1 minute. 3. Drain, peel and slice tomatoes in half horizontally. 4. Arrange tomatoes in skillet cut sides up. 5. Sprinkle with sliced garlic, salt, pepper, sugar and chopped basil. 6. Simmer over medium heat for about 30 minutes, or until garlic is translucent and juices have thickened slightly. 7. Spoon over pasta and serve with Parmesan cheese and fresh basil. 8. Annnnnd shrimp, if you're feeling naughty. 9. Enjoy!

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

Ingredients

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

FRESH SALSA

Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

FRESH SALSA

Fresh Salsa image

I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Provided by bbmchicago

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

Time 45m

Yield 36

Number Of Ingredients 12

Ingredients

6 roma tomatoes, diced
3 fresh jalapeno peppers, seeded and chopped
¼ red onion, chopped
3 green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste

Steps:

Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g

WHOLE ROASTED CABBAGE WITH GRAPEFRUIT AND CAMPARI SALSA

Whole Roasted Cabbage With Grapefruit and Campari Salsa image

This vegetable side dish from Francis Mallman features a whole roasted cabbage dressed with grapefruit, walnuts, and a Campari-tinged salsa.

Provided by Francis Mallmann

Time 2h

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 green or red cabbage (about 2 pounds/1 kg)
¼ cup extra-virgin olive oil
1 pink grapefruit
½ cup (60 g) broken walnuts
¼ cup extra-virgin olive oil
2 Tbsp. Campari
1 tsp. chopped fresh rosemary

Steps:

Heat the horno, or a home oven, to 350°F (180°C).
Trim off any damaged outer leaves from the cabbage and trim the core end so it sits flat. With a sharp knife, cut a deep X into the core and put the cabbage in a very large pot with plenty of water to cover. Bring to a boil over high heat, and blanch for about 5 minutes. Drain and pat the cabbage dry.
Pour the olive oil into a large deep cast-iron skillet or Dutch oven and roll the cabbage around in it until thoroughly coated. Cover the skillet or Dutch oven tightly with foil or a lid, place in the oven, and roast for about 30 minutes. At this point, check the cabbage for doneness by seeing how deeply you can pierce it with a long metal skewer or kitchen fork. This will give you an idea of how much more cooking time it needs. If the pot seems dry, add a little water.
Baste the cabbage with more oil and return it to the oven, uncovered, to roast for 40 to 60 minutes (depending on the size of the cabbage), or until it can be easily pierced all the way through.
Meanwhile, make the salsa. Using long-handled tongs and a pot holder, hold the grapefruit over a hot fire (or gas burner), rotating it occasionally, until the peel is spotted with char in patches, about 5 minutes. When the grapefruit is cool enough to handle, cut it into eighths and scrape the pulp and juice into a small bowl, discarding the seeds and membrane.
Choose the two least-charred pieces of grapefruit peel and discard the rest. Set the peel down flat; with a small sharp knife, pare off all the bitter white pith, leaving only the zest. Finely chop the zest and set it aside.
Toast the walnuts in a small pan for about 5 minutes, until crisped and fragrant. Combine the olive oil, Campari, rosemary, grapefruit pulp and juice, and half the grapefruit zest in a bowl and whisk to combine. Taste and add more grapefruit zest only if you think it needs it.
To serve, set the cabbage on a carving board like you would a roast. Cut it in half through the core, lay the halves down flat, and carve them into wedges, keeping some core attached to each slice to hold them together. Spoon some salsa over the plated slices and serve the rest on the side.

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