Tomato Cilantro Salsa Recipe Recipe For Deviled

TOMATO AND CILANTRO SALSA

Steps:

• Rinse the tomatoes and cut into quarters. Remove the seeds and cores, and dice into 1-2 cm (approximately 1/2 - 3/4 inch) cubes. Peel and finely dice the onion. Rinse and dry the cilantro. Save a few whole leaves for garnish, and finely chop the rest. Mix the tomatoes, onions, and cilantro. Mix in the lime juice, olive oil, and sugar. Season to taste with salt, and let rest for at least 30 minutes before serving.

HOMEMADE SALSA RECIPE WITH FRESH TOMATOES (5 MIN!)

Steps:

• Put everything in a food processor. Pulse until desired consistency is reached.

TOMATO SALSA WITH CILANTRO AND GARLIC

Steps:

• Rinse the tomatoes, cut into quarters, remove the seeds and stalks and cut the pulp into cubes about 2 cm (approximately 1 inch) in size. Peel the garlic peel and press into a bowl. Trim the scallions, rinse and cut into thin rings. Rinse the cilantro, shake dry and chop finely. Add the tomatoes, scallion rings and cilantro to garlic, mix and season with lime juice, olive oil, sugar, Tabasco and salt. Serve.

EGG TOSTADA-FRITTATA WITH RAINBOW TOMATO SALSA

Steps:

• Chop the tomatoes and place in a mixing bowl. Add the red onion, scallions, jalapenos, and cilantro. Dress with lime juice and salt and toss to combine. Let stand until ready to use.
• Preheat a 10 to 12-inch nonstick skillet over medium heat with extra-virgin olive oil. Also preheat the broiler with the rack positioned in the middle of the oven.
• To the hot oil add the bacon and render, about 2 to 3 minutes. Add the onions and red chilies and cook about 4 to 5 minutes to soften them. Beat the eggs with the hot sauce, salt, and pepper. Lightly crush the tortillas and add them to the pan, pour the eggs overtop, and stir to combine. Settle the eggs and lightly brown them, then transfer the pan to the center of the oven and broil the eggs for 6 to 7 minutes, or until lightly golden.
• Meanwhile, in a small saucepan over medium heat, heat the spicy vegetarian refried beans with a splash of water to thin them out.
• Shred the cheeses with a box grater and combine.
• Remove the eggs from the oven and spread the refried beans overtop, stopping 1-inch from the edge all around. Top with shredded cheese and pickled jalapenos and return to the oven for 1 to 2 more minutes to melt the cheese. Remove the egg tostada-frittata from the oven and top it with shredded lettuce. Lightly drain off the tomato water from the tomato mixture and mound the salsa over the lettuce. Serve extra salsa at the table.

CILANTRO-TOMATO SALSA

Steps:

• Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

SMOKED CHEDDAR QUESADILLAS WITH YELLOW TOMATO SALSA AND CILANTRO LIME SOUR CREAM

Steps:

• Combine chopped tomatoes, onions, jalapeno, mint and cilantro in a small bowl and season generously with salt. Toss salsa and set aside. Combine sour cream, lime zest and juice and cilantro leaves in food processor and process until smooth and light green. Transfer to a small serving bowl. Sour cream can be used to top soup or quesadilla or both.
• Heat a large skillet over high heat. Add oil and corn and quickly toss to warm. Season corn with salt and pepper and transfer onto a plate. Shred your cheeses, wipe out your pan and return it to the stove top over medium high heat. Add a flour tortilla to the skillet. Cook 30 seconds, then flip tortilla. Cover half the surface of the tortilla generously with smoked cheddar, pepper Jack and 1/4 corn. Fold tortillas over and press down gently with a spatula. Turn tortilla a few times to melt cheese. Remove quesadilla from the skillet and cut into wedges. Top with salsa and sour cream.

CILANTRO TOMATO CORN SALAD

Steps:

• Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
• Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

AVOCADO AND CILANTRO SALSA

Steps:

• Peel avocadoes and tomatoes and dice into small chunks.
• Mix with onions, cilantro, garlic and jalapeno peppers.
• Add tomato juice, cayenne pepper, Tabasco sauce and lemon juice to taste.

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

FOUR-TOMATO SALSA

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.

CILANTRO, AVOCADO, TOMATO, AND FETA SALAD

Steps:

• Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.