Littlebitfaes Fresh Tomato Salsa Food

LITTLEBITFAE'S FRESH TOMATO SALSA

Steps:

• Bring a small saucepan of salted water to a boil; add onions and immediately remove saucepan from heat. Let onions blanche in hot water until softened, 1 to 2 minutes. Drain and rinse onions with cold water.
• Combine cilantro and lime juice in a sealable plastic bag, squeeze bag to remove as much air as possible from the bag before sealing, and massage the lime juice into the cilantro leaves through the bag until the leaves are all moistened.
• Turn the cilantro out onto a cutting board and chop; transfer to a bowl. Stir onion, tomatoes, jalapeno pepper, garlic, salt, and pepper with the cilantro mixture.
• Cover bowl with plastic wrap and refrigerate for 1 hour.

FRESH TOMATO SALSA

Steps:

• Chop all vegetables.
• If you like hot leave a few seeds of jalepeno.
• Sprinkle with cumin and salt to taste.
• I have also used this same recipe and cooked all ingredients down.
• Canned in sterile jars and processed according to directions.
• This is good to add to the homemade chile in the winter!
• You will never go back to store canned tomatoes again!

SALSA VERDE: GREEN TOMATILLO SALSA

Steps:

• Whether you choose the verdant, slushy, herby freshness of the all-raw tomatillo salsa or the oil-colored, voluptuous, sweet-sour richness of the roasted version, tomatillos are about brightening tang. The buzz of the fresh hot green chile adds thrill, all of which adds up to a condiment most of us simply don't want to live without.
• For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.
• For the Roasted version:
• Preheat a broiler.
• Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

SUPER EASY FRESH TOMATO SALSA RECIPE

Steps:

• Place the deseeded chopped tomatoes into a small bowl along with the diced onion, minced garlic and olive oil.
• Mix thoroughly then cover and place in the fridge to marinade for a few hours. (This let's the flavours mellow and develop.)
• Just before serving, add a handful of freshly chopped coriander and mix well.

EASY HOMEMADE MILD SALSA RECIPE

Steps:

• Combine all the ingredients in a bowl. If you want your homemade salsa to have a smoother texture-more like jarred-pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

10-MINUTE CHERRY TOMATO SALSA

Steps:

• Roughly chop the onion and add to the bowl of a food processor or mini chopper along with the jalapeño pepper, and garlic cloves. Pulse until the contents are finely diced.
• Add the cherry tomatoes and pulse until the salsa is the consistency you desire - I like mine a bit chunky.
• If using, add the cilantro and pulse one or two more times.
• Strain the salsa through a mesh strainer to remove the excess juices.
• Add the salsa to a bowl and add the lime, salt, and black pepper. Taste and adjust the amount of lime and salt to your liking.
• Serve immediately (or chill first if you prefer) with tortilla chips.

FRESH TOMATO SALSA

Steps:

• Mix all ingredients in glass bowl.
• Cover and refrigerate for 1 hour.
• Serve with your favorite chip.

FRESH TOMATO SALSA

Steps:

• Pour boiling water over the tomatoes and remove them after 30 seconds. Peel them with a sharp knife and cut into quarters, scoop out the seeds with a thumbnail.
• You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.

FRESH TOMATO SALSA

Steps:

• Before adding the tomatoes to the food processor, gently squeeze out juices (this will avoid salsa becoming to watery). Cut the onions into large pieces.
• Add the tomatoes to the KitchenAid® 14-Cup Food Processor along with onion, jalapeño, juice of two limes, olive oil and fresh cilantro. Season the batch of tomatoes, onions and jalapeños with cumin, a big pinch of salt and pepper.
• Process salsa by hitting the Pulse button of the KitchenAid® Food Processor 15-20 times, until it is at the consistency you are looking for.
• Taste for salt and pepper and adjust if necessary.
• Serve immediately or store in an airtight container for up to 3 days for best flavor.

FRESH TOMATO SALSA

Steps:

• Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

FRESH TOMATILLO SALSA VERDE RECIPE

Steps:

• Finely chop the onion and cilantro.
• Blend the tomatillos, serrano chiles, garlic, water, and salt until smooth.
• Pour the blended tomatillos into a serving bowl. Add the chopped onion and cilantro and stir.
• Adjust the salt as needed.

FRESH TOMATO SALSA RECIPE

Steps:

• Finely chop the tomatoes. Dice the onion and finely dice the jalapeno. Add the diced veggies to a bowl and add the juice of 1 lime, and 3 -4 pressed cloves of garlic. Sprinkle with sea salt and black pepper to taste. Then add the chopped cilantro. Give everything a toss to mix it evenly together. Serve right away with chips, fresh veggies or as a taco or nacho topping.

FRESH TOMATO SALSA

Steps:

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

LITTLEBITFAE'S FRESH TOMATO SALSA

Steps:

• Bring a small saucepan of salted water to a boil; add onions and immediately remove saucepan from heat. Let onions blanche in hot water until softened, 1 to 2 minutes. Drain and rinse onions with cold water.
• Combine cilantro and lime juice in a sealable plastic bag, squeeze bag to remove as much air as possible from the bag before sealing, and massage the lime juice into the cilantro leaves through the bag until the leaves are all moistened.
• Turn the cilantro out onto a cutting board and chop; transfer to a bowl. Stir onion, tomatoes, jalapeno pepper, garlic, salt, and pepper with the cilantro mixture.
• Cover bowl with plastic wrap and refrigerate for 1 hour.

HOMEMADE SALSA RECIPE WITH FRESH TOMATOES (5 MIN!)

Steps:

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

CLASSIC TOMATO SALSA

Steps:

• Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl.
• Peel and finely chop the onion, deseed and finely chop the chillies, then scrape into the bowl. Peel and finely grate in the garlic.
• Squeeze in the juice from 1 lime, add 2 tablespoons of extra virgin olive oil, and mix well. Season to taste with sea salt, black pepper and more lime juice, if needed.
• Serve straightaway or cover and set aside for a few hours to let all those flavours develop.

FRESH SALSA WITH TOMATOES

Steps:

• Combine all ingredients except chips.
• Serve salsa with chips.

BRUSCHETTA

Steps:

• Put the tomatoes in a bowl and cover with boiling water. Remove the tomatoes after 30 seconds then peel them using a sharp knife. Cut into quarters and scoop out the seeds.
• You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.
• For the bruschetta, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. You can use the tomato salsa as it is, or mix it with a few chopped black olives, and/or a couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on its own or with other antipasti.