Fresh Salsa

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.

Recipe From allrecipes.com

Provided by bbmchicago

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

Time 45m

Yield 36

Number Of Ingredients: 12

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
Calories9.1 calories
Carbohydrate2.1 g
Fat0.1 g
Fiber0.8 g
Protein0.3 g
Sodium16.9 mg
Sugar0.8 g

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.


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

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients: 8

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
Calories 22 calories
Fat1g fat (0 saturated fat)
Cholesterol0 cholesterol
Sodium2mg sodium
Carbohydrate3g carbohydrate (0 sugars
Fiber0 fiber)
Protein1g protein. Diabetic Exchanges

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.


THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Recipe From allrecipes.com

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
Calories5 calories
Carbohydrate1.1 g
Fiber0.3 g
Protein0.2 g
Sodium25.1 mg
Sugar0.6 g

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.


FRESH HOMEMADE SALSA



Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Recipe From allrecipes.com

Provided by Stephanie Roynestad Fuller

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

Time 1h20m

Yield 12

Number Of Ingredients: 9

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt
Calories10.6 calories
Carbohydrate2.4 g
Fat0.1 g
Fiber0.5 g
Protein0.4 g
Sodium67.5 mg
Sugar1.2 g

Steps:

  • Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.


SALSA



Salsa image

This is a recipe I just throw together, but it is very popular. Serve with tortilla chips.

Recipe From allrecipes.com

Provided by Cecilia Donnelly

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

Time 10m

Yield 4

Number Of Ingredients: 8

4 large tomatoes, chopped
1 onion, chopped
½ cup chopped fresh cilantro
3 cloves garlic, minced
1 tablespoon lime juice
1 tomatillo, diced
salt to taste
1 jalapeno pepper, minced
Calories53.2 calories
Carbohydrate11.7 g
Fat0.5 g
Fiber3.1 g
Protein2.3 g
SaturatedFat0.1 g
Sodium13.4 mg
Sugar6.5 g

Steps:

  • In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.


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.

Recipe From marthastewart.com

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.


FRESH SALSA



Fresh Salsa image

Spice up your meal with fresh salsa made using Old El Paso® chopped green chiles ready in just two steps.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 1h15m

Yield 20

Number Of Ingredients: 8

4 large tomatoes, seeded, chopped and drained (4 cups)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (4 ounces) Old El Paso™ chopped green chiles, drained
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
Calories10
Carbohydrate3 g
Cholesterol0 mg
Fiber0 g
Protein0 g
SaturatedFat0 g
ServingSize1 Serving
Sodium85 mg

Steps:

  • Mix all ingredients in glass or plastic bowl.
  • Cover and refrigerate at least 1 hour, but no longer than 1 week, to blend flavors.


FRESH RESTAURANT-STYLE SALSA



Fresh Restaurant-Style Salsa image

This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!

Recipe From allrecipes.com

Provided by NicoleMcmom

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

Time 10m

Yield 24

Number Of Ingredients: 10

1 (28 ounce) can Roma tomatoes, drained
4 small Roma tomatoes, quartered
1 cup chopped white onion
1 clove garlic, smashed
1 small bunch fresh cilantro, stems removed
1 serrano pepper, seeded and chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon freshly squeezed lime juice
1 ½ teaspoons kosher salt
¼ teaspoon ground cumin
Calories10.8 calories
Carbohydrate2.5 g
Fat0.1 g
Fiber0.6 g
Protein0.5 g
Sodium168.1 mg
Sugar1.3 g

Steps:

  • Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.




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  2. Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
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  1. Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too soupy. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too soupy.
  2. Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too soupy. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too soupy.
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  1. 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.
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  1. Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
  2. Add the tomatoes, jalapeno, cilantro, lime juice, lime zest, salt, cumin, and sugar. Pulse until combined but still chunky.
  3. The consistency of this salsa varies depending on the water content of the tomatoes. If it’s too watery, strain half to remove some of the liquid. Combine the chunky strained mixture with the remaining salsa. If you still prefer a chunkier texture, strain out more of the liquid to reach your desired consistency.
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