Littlebitfaes Fresh Tomato Salsa Recipes

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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

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

SALSA FRESCA



Salsa Fresca image

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Categories     dips and spreads, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 7

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

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.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams

FRESH TOMATO SALSA



Fresh Tomato Salsa image

Fresh Tomato Salsa made in a food processor with roma tomatoes, onion and green bell peppers. This homemade salsa recipe is ready in minutes and tastes best straight from your garden! Serve with tortilla chips or your next Mexican meal!

Provided by Pamela

Categories     Appetizer

Time 10m

Number Of Ingredients 8

1.5 pounds roma tomatoes (chopped)
1 small green bell pepper (finely diced)
1 small onion (finely diced)
1 tablespoon cilantro (finely diced)
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 teaspoon red pepper flakes

Steps:

  • 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.
  • Add the chopped up green pepper and onion into the bowl with the tomatoes.
  • Add cilantro, lime juice, salt, pepper and red pepper flakes into the bowl and mix until everything is combined.
  • Serve with tortilla chips or on top of your favorite Mexican meal!

Nutrition Facts : Calories 14 kcal, ServingSize 1 serving

LITTLEBITFAE'S FRESH TOMATO SALSA



LITTLEBITFAE'S FRESH TOMATO SALSA image

Categories     Pepper     Tomato

Number Of Ingredients 9

1/2 cup onion, minced
1/2 cup fresh cilantro leaves
1 lime, juiced
8 tomatoes, peeled and chopped
2 jalapeno peppers, seeded and minced
1 jalapeno pepper, minced with seeds
5 cloves garlic, minced
1 teaspoon (or to taste) salt
1 recipe (to taste) ground black pepper

Steps:

  • Bring a small saucepan of salted water to a boil; add onions and immediately remove saucepan from heat. Let onions blanche in hot water until softened, 1 to 2 minutes. Drain and rinse onions with cold water.
  • Combine cilantro and lime juice in a sealable plastic bag, squeeze bag to remove as much air as possible from the bag before sealing, and massage the lime juice into the cilantro leaves through the bag until the leaves are all moistened.
  • Turn the cilantro out onto a cutting board and chop; transfer to a bowl. Stir onion, tomatoes, jalapeno pepper, garlic, salt, and pepper with the cilantro mixture.
  • Cover bowl with plastic wrap and refrigerate for 1 hour.

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