Salsa A Cold Tomato And Chili Dish Or Relish Recipes

SWEET AND MILD COOKED TOMATO SALSA

Sweet and Mild Cooked Tomato Salsa image

When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.

Provided by gapch1026

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

Time 3h15m

Yield 32

Number Of Ingredients 11

Ingredients

8 tomatoes, peeled and coarsely chopped
½ onion, chopped
1 (4 ounce) can diced green chilies
¼ cup white vinegar
2 tablespoons brown sugar
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ground coriander
salt to taste
hot pepper sauce to taste

Steps:

Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 43.8 mg, Sugar 1.8 g

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

TOMATO CHILE SALSA

Tomato Chile Salsa image

Categories Condiment/Spread Sauce Food Processor Herb Onion Pepper Tomato Cocktail Party Super Bowl Vegetarian Backyard BBQ Summer Tailgating Poker/Game Night Vegan Party Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Ingredients

Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, chopped
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can
1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Accompaniment: tortilla chips

Steps:

Preheat broiler.
Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
Cool to room temperature, about 30 minutes.
Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
Transfer to a bowl and stir in cilantro. Season with salt.

TOMATO SALSA/RELISH

Tomato Salsa/Relish image

Make this salsa, rich in vitamin C and minerals, to your taste-hot or mild. It can be refrigerated for several days.

Provided by kusum gupta

Categories Sauces

Time 15m

Yield 3 cups

Number Of Ingredients 8

Ingredients

4 chopped tomatoes
1 chopped red onion
1 tablespoon lemon juice
2 teaspoons chopped ginger
2 teaspoons chopped green chilies
1/4 teaspoon red chili powder
1/4 teaspoon ground mustard
1 teaspoon salt

Steps:

Mix everything together in a food processor, just enough to chop and mix (3 to 5 rounds).
Do not puree.
Refrigerate for a couple of hours before you serve it.

Nutrition Facts : Calories 51.6, Fat 0.5, SaturatedFat 0.1, Sodium 789.1, Carbohydrate 11.4, Fiber 2.9, Sugar 6.2, Protein 2.1

SALSA (A COLD TOMATO AND CHILI DISH OR RELISH)

Salsa (A Cold Tomato And Chili Dish Or Relish) image

Provided by Craig Claiborne And Pierre Franey

Categories condiments, appetizer

Time 10m

Yield 3 - 3 1/2 cups

Number Of Ingredients 8

Ingredients

5 red, ripe tomatoes, about 2 1/2 pounds
1 cup finely chopped red onions
1/4 cup freshly squeezed lime juice
2 tablespoons finely chopped seeded, deveined jalapeno peppers (add more or less according to taste)
1 teaspoon ground pepper, preferably white
Salt to taste, if desired
1/4 cup olive oil
1/4 cup finely chopped fresh coriander leaves

Steps:

Cut away and discard the core of each tomato.
Cut each tomato in half crosswise. Use the fingers to press out the fleshy, seedy sections. Squeeze each half gently to ensure that most of the seedy sections are empty. Cut each unpeeled tomato half into quarter-inch cubes. There should be about three cups.
Put the tomato cubes into a mixing bowl and add the onions, lime juice, jalapeno peppers, white pepper, salt, oil and coriander. Blend. As the mixture stands, the volume will be reduced.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams

GRANDMA'S CHILI SAUCE TOMATO RELISH

Grandma's Chili Sauce Tomato Relish image

This is more of a sweet and sour flavored tomato relish. My wifes grandmothers recipe. This stuff is great on everything. Also it is great as a dip for chips!

Provided by Chef Teer

Categories Sauces

Time 1h30m

Yield 4 pint jars, 10-15 serving(s)

Number Of Ingredients 9

Ingredients

12 lbs ripe tomatoes
10 onions
4 bell peppers
1 quart vinegar
2 tablespoons salt
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon mustard
5 cups sugar

Steps:

Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this.
Boil tomato's then core,peel, and dice.
combine diced tomato's and all ingredients in a larger boiling pot.
Cook until onions and peppers are soft and not crunchy.
Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.

Nutrition Facts : Calories 562.3, Fat 1.4, SaturatedFat 0.3, Sodium 1446.6, Carbohydrate 135.8, Fiber 9.4, Sugar 120.2, Protein 6.3

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

SALSA (A COLD TOMATO AND CHILI DISH OR RELISH)

Salsa (A Cold Tomato And Chili Dish Or Relish) image

Provided by Craig Claiborne And Pierre Franey

Categories condiments, appetizer

Time 10m

Yield 3 - 3 1/2 cups

Number Of Ingredients 8

Ingredients

5 red, ripe tomatoes, about 2 1/2 pounds
1 cup finely chopped red onions
1/4 cup freshly squeezed lime juice
2 tablespoons finely chopped seeded, deveined jalapeno peppers (add more or less according to taste)
1 teaspoon ground pepper, preferably white
Salt to taste, if desired
1/4 cup olive oil
1/4 cup finely chopped fresh coriander leaves

Steps:

Cut away and discard the core of each tomato.
Cut each tomato in half crosswise. Use the fingers to press out the fleshy, seedy sections. Squeeze each half gently to ensure that most of the seedy sections are empty. Cut each unpeeled tomato half into quarter-inch cubes. There should be about three cups.
Put the tomato cubes into a mixing bowl and add the onions, lime juice, jalapeno peppers, white pepper, salt, oil and coriander. Blend. As the mixture stands, the volume will be reduced.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams

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