Salsa Fresca With Kohlrabi Recipes

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SALSA FRESCA WITH KOHLRABI



Salsa Fresca with Kohlrabi image

Kohlrabi, with its crisp texture, is a pleasant surprise diced into this tomato salsa. It goes well with chips, nachos, tacos and quesadillas, or with fish and chicken. For the past month, I've been a guest on the New York Times's Motherlode Blog, helping out Renee Ruder and her family in Bend, Ore., put more vegetarian meals on the table using produce they receive in their community-supported agriculture basket each week. She received kohlrabi one week and was at a loss as to what to do with it. I had some suggestions for ways to use the vegetable in main dishes, and now I've come up with a way to use it in a side. The kohlrabi has a crisp texture much like that of jicama, with a nice cruciferous flavor. This salsa fresca would be welcome with just about any tostada, nacho or taco, with chips, or as a condiment with fish or chicken.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 15m

Yield About 2 1/4 cups

Number Of Ingredients 7

1/4 cup finely chopped red or white onion
1/2 medium kohlrabi (about 1/2 pound), cut in small dice (1 cup)
1 pound ripe tomatoes, diced (2 cups)
1 to 2 serrano or jalepeño chiles (or more, to taste), minced
1/4 to 1/2 cup chopped cilantro (to taste)
1 to 2 tablespoons fresh lime juice (to taste)
Salt to taste

Steps:

  • Place onion in a small bowl and cover with cold water. Let sit for 5 minutes. Drain and rinse with cold water. Drain on paper towels.
  • Combine kohlrabi and tomatoes in a medium bowl. Add onions, chiles, cilantro, lime juice and salt to taste and stir together. Let sit for 15 to 30 minutes before serving.

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 294 milligrams, Sugar 3 grams

SALSA FRESCA



Salsa Fresca image

Provided by Food Network

Number Of Ingredients 7

4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded if desired and minced
1 bunch cilantro, leaves only chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.

SALSA FRESCA



Salsa Fresca image

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 8

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

Steps:

  • In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)



Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo) image

My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.

Provided by thebioteacher

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

Time 40m

Yield 6

Number Of Ingredients 6

1 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes, juiced
2 ½ cups Roma (plum) tomatoes, seeded and chopped
½ cup chopped fresh cilantro
1 teaspoon salt

Steps:

  • Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 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

SALSA FRESCA



Salsa Fresca image

Serve this fresh salsa as a topping for tortilla chips or as a condiment for grilled steak or shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

2 medium tomatoes, roughly chopped (1 1/2 cups)
1 small white onion, diced small (2/3 cup)
1 jalapeno, minced
1 garlic clove, minced
1 tablespoon fresh lime juice
Coarse salt and ground pepper
1/2 cup loosely packed fresh cilantro leaves, roughly chopped

Steps:

  • In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with salt and pepper and stir to combine. Let sit at least 15 minutes (or, covered, up to 4 hours). Stir in cilantro leaves just before serving.

Nutrition Facts : Calories 22 g, Fiber 1 g, Protein 1 g

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