Fresh Salsa Food

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FRESH SALSA



Fresh Salsa image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 8

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

  • In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

FRESH SALSA



Fresh Salsa image

Oh yummm, this fresh salsa is so good. Remember, the green chile peppers vary in heat, so use discretion.

Provided by Leta8076

Categories     Sauces

Time 20m

Yield 2 cups (aprox)

Number Of Ingredients 11

2 large tomatoes
2 tablespoons chopped red onions
3 tablespoons chopped celery (*I use celery seed for a more mild flavor)
3 tablespoons chopped green peppers
2 tablespoons chopped green chili peppers
1/2 teaspoon mustard seeds
1 tablespoon red wine vinegar
1 tablespoon chopped parsley or 1 tablespoon cilantro (**I recommend that you use cilantro.)
1/2 teaspoon salt
1 dash black pepper
2 tablespoons oil

Steps:

  • In a medium size bowl, combine the tomatoes, onion, celery, green pepper, chile peppers, mustard seed, parsley or cilantro, vinegar, salt and pepper.
  • Stir in oil.
  • Refrigerate and allow flavors to blend for a few hours before serving.

Nutrition Facts : Calories 173.8, Fat 14.3, SaturatedFat 1.9, Sodium 603, Carbohydrate 11.1, Fiber 3.4, Sugar 6.3, Protein 2.5

FRESH HOMEMADE SALSA



Fresh Homemade Salsa image

Another salsa recipe called for a fresh jalapeno (I think), but I had green chiles in a can on hand. This salsa tastes great, so I'm sticking with it!

Provided by Stephanie Roynestad Fuller

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

Time 1h20m

Yield 12

Number Of Ingredients 9

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 tablespoons canned green chilies
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled
1 teaspoon ground cumin
¼ teaspoon salt

Steps:

  • Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 67.5 mg, Sugar 1.2 g

FRESH TOMATO SALSA



Fresh Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 cups

Number Of Ingredients 7

4 large ripe tomatoes, seeded and cut into 1/2-inch dice
1/4 to 1/2 cup sliced scallions or to taste
1 to 2 cloves minced garlic
1 to 2 small pickled or fresh Jalapeno peppers
Olive oil to taste
Red wine vinegar to taste
Salt

Steps:

  • Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.

FRESH SALSA



Fresh Salsa image

I love salsa. I always make it. I made this one and brought it to work. Everyone raved. It is the best salsa I have ever had. The jicama really makes a difference.

Provided by bbmchicago

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

Time 45m

Yield 36

Number Of Ingredients 12

6 roma tomatoes, diced
3 fresh jalapeno peppers, seeded and chopped
¼ red onion, chopped
3 green onions, chopped
2 cloves cloves garlic, crushed
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 ½ teaspoons ground cumin
1 small jicama, peeled and chopped
1 (10 ounce) can diced tomatoes with green chilies, drained
salt and ground black pepper to taste

Steps:

  • Mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. Season with salt and pepper. Allow to sit at least 1 hour before serving.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 16.9 mg, Sugar 0.8 g

FRESH SALSA



Fresh Salsa image

Here is the salsa recipe I use. You can adjust the amount of jalapanos to suit your personal taste. Linda Fresh Salsa Fresh Salsa

Provided by Linda7

Categories     Sauces

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 large tomatoes, ripe
6 large jalapeno peppers
2 large onions
1 green bell pepper
5 garlic cloves
2 teaspoons cilantro
1 tablespoon salt
2 tablespoons sugar

Steps:

  • Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
  • Drain, reserving liquid.
  • Repeat until all vegetables have been processed.
  • Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.
  • If it is too spicy, add more tomatoes.
  • Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.
  • Will keep for up to one week.

Nutrition Facts : Calories 71, Fat 0.4, SaturatedFat 0.1, Sodium 1171.5, Carbohydrate 16.6, Fiber 2.9, Sugar 10.5, Protein 2

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

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

FRESH CORN SALSA



Fresh Corn Salsa image

Enjoy seasonal veggies in the best way: with Fresh Corn Salsa! Eat this corn salsa with chips or topped over steak or chicken. Either way, you can't lose!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 6

4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped fresh cilantro
1 jalapeño pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Combine all ingredients except dressing in large bowl.
  • Add dressing; mix lightly.

Nutrition Facts : Calories 20, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

FRESH TOMATO SALSA



Fresh Tomato Salsa image

In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 8

1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
1/2 medium red onion, minced (1/2 cup)
1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
1 small garlic clove, minced
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
Coarse salt
Tortilla chips, for serving (optional)

Steps:

  • Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

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