Onion And Tomato Salsa Recipes

ONION & TOMATO SALSA

Onion & Tomato Salsa image

No curry is complete without a Kachumber more commonly known as a salsa

Provided by Fazila Olla-Logday

Yield 4-6

Number Of Ingredients 9

Ingredients

• ½ English cucumber diced
• 2 large tomatoes, diced
• 1 large chopped red onion
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 green chilli, deseeded and finely chopped (optional)
• Juice of 1 lemon
• 2 Tbles chopped fresh mint
• 2 Tbles chopped fresh coriander

Steps:

Combine everything together and toss well.
Adjust salt,sugar and lemon juice to your taste.
Allow it to sit for about 15 minutes and serve.

ONION AND TOMATO SALSA

Onion and Tomato Salsa image

Provided by David Tanis

Categories easy, quick, condiments

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 cup finely diced sweet white onion, soaked in cold water for 30 minutes and drained
1 cup finely diced firm ripe red tomato
1/2 teaspoon salt
2 serrano chiles, finely chopped
1/2 cup roughly chopped cilantro leaves and tender stems

Steps:

Put onion, tomato, salt and chiles in a serving bowl. Mix to combine and let flavor meld for at least 10 minutes. Just before serving, stir in cilantro. Salsa is best if made fresh and used within an hour or two.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 3 grams

HOMEMADE TOMATO SALSA

Homemade Tomato Salsa image

This classic salsa recipe has been a favorite for many years and is a traditional Southwestern-style sauce. It's full of tomato flavor and perfect for any time you want to serve a tasty homemade salsa. Made from juicy tomatoes, green bell peppers, green onions, and seasoned with lime juice, cilantro, garlic and jalapeno chiles, this pico de gallo-style salsa serves as a great appetizer, snack, or sauce for Mexican night. And because it's so simple to throw together, we think it's bound to become your go-to homemade salsa recipe.

Provided by By Betty Crocker Kitchens

Categories Condiment

Time 20m

Yield 11

Number Of Ingredients 8

Ingredients

3 large tomatoes, seeded and chopped (3 cups)
1 small green bell pepper, chopped (1/2 cup)
3 garlic cloves, finely chopped
8 medium green onions, sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeño chili
2 to 3 tablespoons lime juice
1/2 teaspoon salt

Steps:

Mix all ingredients in glass or plastic bowl.
Cover and refrigerate until serving.

Nutrition Facts : Calories 15, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 90 mg, Sugar 1 g, TransFat 0 g

ROASTED TOMATO SALSA I

Roasted Tomato Salsa I image

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

Provided by KATKRO

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

Time 20m

Yield 24

Number Of Ingredients 9

Ingredients

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

Steps:

Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g

FRESH TOMATO SALSA

Fresh Tomato Salsa image

This is a delicious homemade salsa.

Provided by bluebayou

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

Time 1h10m

Yield 4

Number Of Ingredients 6

Ingredients

3 tomatoes, chopped
½ cup finely diced onion
5 serrano chiles, finely chopped
½ cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

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.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 9.7 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.1 g, Sodium 592.1 mg, Sugar 3.4 g

ULTIMATE TOMATO SALSA

Ultimate tomato salsa image

Make this tasty salsa in just 5 minutes with tomatoes, onion, garlic, lime, coriander and white wine vinegar

Provided by Oli Wilson-Nunn

Categories Side dish

Time 5m

Number Of Ingredients 6

Ingredients

4-6 medium tomatoes, peeled and finely chopped
½ red onion, very finely chopped
1 small garlic clove, chopped
small splash of white wine vinegar
½ lime, juiced
½ bunch of coriander, roughly chopped

Steps:

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

Nutrition Facts : Calories 29 calories, Fat 0.2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

TOMATO & ONION SALSA

Tomato & Onion Salsa image

Provided by Lisa Richards

Time 10m

Number Of Ingredients 7

Ingredients

3-4 roma tomatoes
½ red onion
½ small cucumber
½ cup cilantro
1 garlic clove
Juice from 1 small lime
Salt to taste

Steps:

Peel and deseed the cucumber.
Chop all the ingredients (the smaller the better).
Mix together and serve with quinoa crackers.

Nutrition Facts : Calories 34 kcal, ServingSize 1 serving

FETA, RED ONION AND TOMATO SALSA

Feta, Red Onion And Tomato Salsa image

Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.

Provided by Molly O'Neill

Categories easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 9

Ingredients

2 red onions, peeled and diced
1 tablespoon olive oil
1 1/2 teaspoons fresh oregano leaves, minced
1/2 cup coarsely chopped parsley
2 small cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch-thick half-moon slices
4 ripe tomatoes, 1/2 pound each, peeled, seeded and cut into1/4-inch dice
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/4 cup feta cheese, crumbled

Steps:

Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams

MARK BITTMAN'S TOMATO-ONION SALSA

Mark Bittman's Tomato-Onion Salsa image

This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups.

Provided by blucoat

Categories Sauces

Time 5m

Yield 16 tablespoons

Number Of Ingredients 8

Ingredients

1 medium onion, peeled
2 medium tomatoes, cored, peeled and seeded
1 teaspoon paprika or 1/4-1/2 teaspoon cayenne
1 garlic clove, peeled
1 tablespoon any good vinegar, plus more to taste
1 teaspoon salt (to taste)
1 teaspoon sugar
1 tablespoon fresh lemon juice (to taste)

Steps:

Quarter the onion and tomatoes and whiz them in a food processor or blender with all the other ingredients except the lemon juice.
Taste and add more salt and paprika or cayenne if needed along with the lemon juice or vinegar to taste. Serve or refrigerate for up to a day or two before serving.

Nutrition Facts : Calories 7.7, Fat 0.1, Sodium 146.4, Carbohydrate 1.8, Fiber 0.3, Sugar 1, Protein 0.2

TOMATO AND CORN SALSA

Tomato and Corn Salsa image

Provided by Robin Donovan

Categories Onion Tomato Side No-Cook Quick & Easy Father's Day Corn Summer Jalapeño Cilantro Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

Steps:

Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

FOUR-TOMATO SALSA

Four-Tomato Salsa image

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 56 servings (14 cups).

Number Of Ingredients 17

Ingredients

7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncini, chopped
1/3 cup mild pickled pepper rings, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

Steps:

In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.

Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

TOMATO SALSA WITH GREEN ONIONS

Tomato Salsa with Green Onions image

Get your chopping knife ready! Get to work on tomatoes, cilantro and green onions and soon you'll be sharing this impressive salsa with friends and family.

Provided by My Food and Family

Categories Home

Time 10m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 8

Ingredients

3 tomatoes (1 lb.), chopped
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
2 green onions, chopped
1 jalapeño pepper, seeded, finely chopped
1 Tbsp. lemon juice
1/2 tsp. garlic powder

Steps:

Combine ingredients.

Nutrition Facts : Calories 15, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

ONION, TOMATO, AND BELL PEPPER CITRUS SALSA

Onion, Tomato, and Bell Pepper Citrus Salsa image

Categories Condiment/Spread Onion Pepper Tomato No-Cook Quick & Easy Orange Bell Pepper Cilantro Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 14

Ingredients

4 large tomatoes, chopped
1 cup chopped onion
1 cup chopped sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/3 cup orange juice
3 tablespoons chopped seeded jalapeño chilies
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh cilantro
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons fresh lime juice
1 garlic clove, minced

Steps:

Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. (Can be made 4 hours ahead. Cover and keep refrigerated.)

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