Mexican Vegetable Salsa Food

GARDEN VEG SALSA

Garden Veg Salsa image

We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 6 cups.

Number Of Ingredients 13

Ingredients

3 large tomatoes, chopped
1 cup chopped cucumber
1 medium sweet yellow or red pepper, chopped
3/4 cup chopped zucchini
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons olive oil
1 tablespoon white vinegar
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
Tortilla chips

Steps:

In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.

Nutrition Facts :

MEXICAN SALSA II

Mexican Salsa II image

Plenty of cilantro and other fresh ingredients make this salsa a Mexican style favorite. Serve with corn chips, over eggs, or with any Mexican food.

Provided by Sabrina

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

Time 30m

Yield 24

Number Of Ingredients 6

Ingredients

5 roma (plum) tomatoes
3 serrano peppers
½ cup chopped onion
⅔ cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Steps:

Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

Nutrition Facts : Calories 4.4 calories, Carbohydrate 1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 1.5 mg, Sugar 0.5 g

FRESH RESTAURANT-STYLE SALSA

Fresh Restaurant-Style Salsa image

This addictive salsa is restaurant quality, or maybe even better! It's fresh and flavorful, not too spicy, and easy to make in a food processor with a mix of ripe and canned Roma tomatoes. This makes a big batch which is good because it will go fast. Serve with lots of thin, crispy tortilla chips and a margarita, of course!

Provided by NicoleMcmom

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

Time 10m

Yield 24

Number Of Ingredients 10

Ingredients

1 (28 ounce) can Roma tomatoes, drained
4 small Roma tomatoes, quartered
1 cup chopped white onion
1 clove garlic, smashed
1 small bunch fresh cilantro, stems removed
1 serrano pepper, seeded and chopped
1 medium jalapeno pepper, seeded and chopped
1 tablespoon freshly squeezed lime juice
1 ½ teaspoons kosher salt
¼ teaspoon ground cumin

Steps:

Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.

Nutrition Facts : Calories 10.8 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 168.1 mg, Sugar 1.3 g

VEGETABLE SALSA - THE MAYO CLINIC

Vegetable Salsa - the Mayo Clinic image

Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.

Provided by swissms

Categories Sauces

Time 20m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 cup diced zucchini (approximately 1 small zucchini)
1 cup chopped red onion
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
4 tomatoes, diced
2 -4 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground black pepper
2 teaspoons sugar (I omit) (optional)
1/4 cup lime juice
1 teaspoon salt
1 -3 jalapeno pepper, finely chopped (I seed the jalapenos, then dice, if you like your salsa extra spicy you can always leave in the seed) (optional)

Steps:

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8

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