Italian Salsa Recipes

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ITALIAN SALSA



Italian Salsa image

Great served on toasted french bread with lasagna. Good way to use those herbs in the garden. It is great as is but, sometimes I go out to the herb and pull a couple hand fulls of what ever needs to by cut back, and chop it up and throw it in.

Provided by cookincrane

Categories     Sauces

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 roma tomatoes, seeded and cubed
1/2 cup chopped onion
1/2 cup chopped roasted sweet peppers
1/4 cup chopped bell pepper
1/4 cup chopped fresh basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 minced garlic clove
salt and pepper

Steps:

  • Mix all together and put in fridge for at least 2 hours.
  • Serve on toasted french bread, or on tosated baguett rounds.

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!

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

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.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g

ITALIAN SALSA



Italian Salsa image

Make and share this Italian Salsa recipe from Food.com.

Provided by Gohogsgirl

Categories     European

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (14 1/2 ounce) can Italian-style crushed tomatoes
1/2 cup green pepper, chopped
1/2 cup zucchini, grated
1/4 cup onion, chopped fine
1 garlic clove, minced fine
2 tablespoons black olives, chopped
1 cup mozzarella cheese, shredded
1/2 teaspoon salt

Steps:

  • Comebine all ingredients in a non-reactive bowl.
  • Chill at least 30 minutes and serve.

Nutrition Facts : Calories 88.8, Fat 4.7, SaturatedFat 2.5, Cholesterol 14.8, Sodium 427.4, Carbohydrate 7.3, Fiber 1.8, Sugar 1, Protein 5.6

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Top Asked Questions

What is a good recipe for salsa?
The salsa itself is quite simple. Fresh tomatoes seeded and finely chopped. Fresh basil, thinly cut. Kalamata olives, roughly chopped. A spoonful or two of capers. Some red onion, finely chopped. Olive oil, lemon juice, a healthy sprinkle of kosher salt, and a grind of pepper. That’s it!
How to make fresh Italian tomato salsa recipe?
Fresh Italian tomato salsa recipe otherwise known by its official birth name of “ Salsa Cruda di Pomodoro “. Rinse and chop the tomatoes into small cubes. Add the chopped tomatoes, peperoncino, olive oil, lemon juice, basil and oregano to a medium bowl.
What is Italian salsa made out of?
This Italian salsa is full of Italian flavors like fresh tomatoes, capers, black olives, and basil! It's great on grilled meats, bruschetta, or as a nibble with chips. Mix together all ingredients in a large bowl. Taste and add more salt and pepper as needed.
How to make Italian salsa verde?
Italian Salsa Verde 
 
 | RICARDO With a mortar or in a food processor, finely chop all the ingredients. Add water, if needed, depending on the desired texture. Season with salt and pepper. Serve as a sauce over fish, grilled poultry, or pasta. Like a traditional pesto, this salsa will keep for about one week in the refrigerator.

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