Red Tomato Salsa Food

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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

RED TOMATO SALSA



Red Tomato Salsa image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 quarts

Number Of Ingredients 7

2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cups diced canned Italian plum tomatoes
1 cup tomato juice
2 garlic cloves, peeled
1 large jalapeno chile, stemmed, seeded if desired
1 teaspoon salt

Steps:

  • Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
  • Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

RED TOMATO SALSA



Red Tomato Salsa image

Provided by Food Network

Categories     main-dish

Yield about 1 1/2 quarts

Number Of Ingredients 6

2 tablespoons vegetable oil
1 medium onion, thinly sliced
4 cups diced canned Italian plum tomatoes
1 cup tomato juice
2 garlic cloves, peeled
1 large jalapeno chile, stemmed, seeded if desired

Steps:

  • Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender
  • Add the remaining ingredients except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

FOUR-TOMATO SALSA



Four-Tomato Salsa image

The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 56 servings (14 cups).

Number Of Ingredients 17

7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncini, chopped
1/3 cup mild pickled pepper rings, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

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.

Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

TOMATO TOMATILLO SALSA



Tomato Tomatillo Salsa image

Tomatilla is a widely used ingredient in South America, according to my Canadian Living magazine from two years ago! It's a generic thing to say, since I'm sure each country has it's own way of using it.

Provided by Studentchef

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tomatoes
4 fresh tomatillos, chopped
1/2 small red onion, diced
2 jalapeno peppers, minced
1 garlic clove, minced
2/3 cup fresh coriander, chopped
1/4 cup extra virgin olive oil
3 tablespoons orange juice
1/4 teaspoon salt and pepper, each

Steps:

  • In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
  • In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.

Nutrition Facts : Calories 164.6, Fat 14.2, SaturatedFat 2, Sodium 8.8, Carbohydrate 9.6, Fiber 2.6, Sugar 6.2, Protein 1.8

GREEN (UN-RIPE) TOMATO SALSA FOR CANNING



Green (Un-Ripe) Tomato Salsa for Canning image

Summer heat came late and left a bit early this year...leaving lots of green tomatoes! This "throw together" green tomato salsa was declared "the best salsa I've ever had" by my brother-in-law. Cooking time includes canning process.

Provided by yogiclarebear

Categories     Peppers

Time 1h30m

Yield 8 pints

Number Of Ingredients 14

5 lbs green tomatoes, chopped small (as you prefer for salsa)
6 yellow onions, chopped (4 cups)
3 jalapenos, chopped with seeds (1/2 cup)
4 large red bell peppers, chopped (2 cups)
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1/2 cup vinegar
1 tablespoon salt
1/2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1/4 teaspoon cayenne (optional, to taste)
1 -2 teaspoon sugar

Steps:

  • Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
  • To continue canning, bring salsa to a boil.
  • Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
  • Process (boil) jars for 15 minutes.
  • Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

FETA, RED ONION AND TOMATO SALSA



Feta, Red Onion And Tomato Salsa image

Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 9

2 red onions, peeled and diced
1 tablespoon olive oil
1 1/2 teaspoons fresh oregano leaves, minced
1/2 cup coarsely chopped parsley
2 small cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch-thick half-moon slices
4 ripe tomatoes, 1/2 pound each, peeled, seeded and cut into1/4-inch dice
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/4 cup feta cheese, crumbled

Steps:

  • Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

AUTHENTIC BASIC RED SALSA



Authentic Basic Red Salsa image

Homemade salsa is just 15 minutes away with garden-fresh tomatoes.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 12

Number Of Ingredients 8

1 lb plum (Roma) tomatoes (about 6 tomatoes)
1 jalapeño chile, seeded
1 clove garlic, peeled
1/4 medium white onion
1/2 teaspoon chicken tomato bouillon granules
1/4 teaspoon salt
1/2 cup chicken broth
1 tablespoon vegetable oil

Steps:

  • In blender, place all ingredients except oil. Cover; blend until smooth.
  • In 2-quart saucepan, heat oil over medium-high heat. Add tomato mixture; cook about 5 minutes or until hot. Serve warm or cold with tortilla chips, as desired. Cover and refrigerate any remaining salsa.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

RED AND GREEN TOMATO SALSA



Red and Green Tomato Salsa image

Categories     Condiment/Spread     Onion     Tomato     No-Cook     Tomatillo     Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 5

1/2 pound green tomatoes or fresh tomatillos
1 pound vine-ripened tomatoes, chopped fine (about 2 1/2 cups)
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons salt

Steps:

  • If using tomatillos, discard outer husks and rinse tomatillos under warm water.
  • Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 32 servings (8 cups)

Number Of Ingredients 15

12 large tomatoes, halved and seeded, divided
2 tablespoons olive oil, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
4 garlic cloves, peeled
2 teaspoons grated lime zest
1 large sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
2 teaspoons salt
1/4 teaspoon Louisiana-style hot sauce
Tortilla chips

Steps:

  • Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

FRESH TOMATO SALSA RESTAURANT-STYLE



Fresh Tomato Salsa Restaurant-Style image

My family loves the salsa from Carlos O'Kelly's. This is as close as I can come and it is delicious! You can add anything to this salsa, we've added different peppers or more garlic. It's always good.

Provided by MamaMia2008

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

Time 20m

Yield 4

Number Of Ingredients 8

4 large tomatoes, quartered and grated
4 scallions (green onions), chopped
1 clove garlic, pressed
2 slices canned jalapeno pepper, finely chopped
½ lime, juiced
2 tablespoons chopped fresh cilantro, or to taste
¼ teaspoon onion salt
salt to taste

Steps:

  • Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 9.6 g, Fat 0.4 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5.3 g

RED PEPPER & TOMATO SALSA



Red pepper & tomato salsa image

This fresh and tasty salsa is perfect as a summery dip

Provided by Mary Cadogan

Categories     Canapes, Side dish, Snack

Time 10m

Yield Serves 8

Number Of Ingredients 6

100g cherry tomatoes , quartered
1 garlic clove , chopped
1 fat green chilli , deseeded and chopped
200g roasted red peppers from a jar
1 crustless slice bread , torn up
1 tbsp red wine vinegar

Steps:

  • Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

Nutrition Facts : Calories 31 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium

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