MEDITERRANAN-STYLE HOMEMADE SALSA RECIPE
Easy homemade salsa recipe with a Mediterranean twist! Fresh tomato salsa made with sweet cherry tomatoes, shallots, garlic and loads of fresh herbs. Olives and jalapeno are optional, but highly recommended. Great with pita chips as an appetizer, or use it as a topping on top of grilled steak, Mediterranean grilled chicken and more!
Provided by Suzy Karadsheh
Categories Appetizer
Time 10m
Number Of Ingredients 11
Steps:
- Place quartered cherry tomatoes, chopped shallots, minced garlic, chopped fresh herbs, chopped kalamata olives (if using), and chopped jalapeno (if using) in a mixing bowl.
- Season with kosher shalt, pepper, and sumac (start with a heaping 1/2 tsp sumac, add more late if needed). Toss gently.
- Add lemon juice and a generous drizzle of quality extra virgin olive oil (I used Early Harvest EVOO). Toss to combine. Set aside for a few minutes to let the flavors marry.
- Serve with pita chips or chips of your choice. Enjoy!
Nutrition Facts : Calories 110 calories, Sugar 3.7 g, Sodium 111.6 mg, Fat 8.8 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 8.2 g, Fiber 3 g, Protein 2 g, Cholesterol 0 mg
PICO DE GALLO (FRESH SALSA)
Homemade pico de gallo is the best! This simple salsa recipe is made with chopped fresh tomatoes, chili peppers, red onion, cilantro, and lime. Eat it fresh with tortilla chips!
Provided by Elise Bauer
Categories Appetizer Quick and Easy Restaurant Favorite Salsa Salsa
Time 15m
Number Of Ingredients 8
Steps:
- Prep the ingredients: Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.
- Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
- Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
- Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.
Nutrition Facts : Calories 7 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 20 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 3 to 4 cups of salsa, UnsaturatedFat 0 g
ULTIMATE TOMATO SALSA
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
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
FOUR-TOMATO SALSA
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
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
SALSA CHILI
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.
Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
SWEET AND MILD COOKED TOMATO SALSA
When fresh tomatoes from my garden start ripening faster than I can eat them fresh, I make this salsa. I modified the recipe to match my taste for sweet salsa with just a bit of zip. I freeze peeled tomatoes so that I can have the garden-fresh taste in winter, too.
Provided by gapch1026
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h15m
Yield 32
Number Of Ingredients 11
Steps:
- Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 43.8 mg, Sugar 1.8 g
FRESH CORN RELISH OR SALSA
Easy side dish to accompany your barbequed favorites. Refreshing alternative to corn on the cob. Turn the heat up or down with fresh jalapenos.
Provided by MYMOMSTHEBESTCOOK
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Mix corn kernels, tomato, jalapeno pepper, lime juice, cilantro, garlic, and salt together in a bowl. Cover and let stand until flavors blend, about 15 minutes.
Nutrition Facts : Calories 55.4 calories, Carbohydrate 12.9 g, Fat 0.6 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 293.5 mg, Sugar 2.5 g
SALSA (A COLD TOMATO AND CHILI DISH OR RELISH)
Provided by Craig Claiborne And Pierre Franey
Categories condiments, appetizer
Time 10m
Yield 3 - 3 1/2 cups
Number Of Ingredients 8
Steps:
- Cut away and discard the core of each tomato.
- Cut each tomato in half crosswise. Use the fingers to press out the fleshy, seedy sections. Squeeze each half gently to ensure that most of the seedy sections are empty. Cut each unpeeled tomato half into quarter-inch cubes. There should be about three cups.
- Put the tomato cubes into a mixing bowl and add the onions, lime juice, jalapeno peppers, white pepper, salt, oil and coriander. Blend. As the mixture stands, the volume will be reduced.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 5 grams
TOMATILLO RELISH/SALSA
This recipe is my own modification of the one made famous by Linda McDaniel. Her recipe, for green tomato relish, is fantastic. But when the time came for me to make it, green tomatoes were not available. I did, however, have tomatillos. The flavor is decidedly different but I've come to love this sweet-n-tangy relish even more. I always keep a jar in the fridge but it never lasts too long. I have found it goes really well with ham (on English Muffins) or even just served with eggs (sunny-side up or poached) for an unusual but bright-tasting breakfast. This recipe makes about 5-1/2 Cups of relish and was configured to be served in 2-Tablespoon portions.
Provided by David J Rust
Categories Sauces
Time 1h10m
Yield 5 1/2 Cups, 44 serving(s)
Number Of Ingredients 9
Steps:
- Peel the papery wrapping off of the tomatillos, remove the seeds and inner ribs from the bell peppers, and peel the onions.
- Quarter the tomatillos and set aside. Roughly chop the onions and bell peppers and set aside.
- In your food processor, finely puree the tomatillos, peppers, and onions together. I usually have to do this in two batches. On high speed, this takes me about 3 minutes per batch; when done it should resemble a fine-grain blend.
- Line a strainer with cheese cloth and drain the minced vegetables for at least 1 hour. I have drained this over night, before, and had no problems.
- After the minced vegetables have drained, combine them with the remaining ingredients in a non-reactive pot.
- Place the pot over high heat on your stove and bring to a boil.
- Stirring, to prevent scorching, lower the heat to a simmer and cook for another 5 minutes.
- Remove to mason jars and refrigerate. Once it is chilled, serve in dollops with sausages, chips, eggs, ham, or anything else that needs a sweet-n-tangy boost.
Nutrition Facts : Calories 52.9, Fat 0.2, Sodium 80.5, Carbohydrate 12.8, Fiber 0.4, Sugar 12.1, Protein 0.3
RED PEPPER & TOMATO SALSA
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
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
RED ONION, TOMATO AND CHILLI RELISH
Make and share this Red Onion, Tomato and Chilli Relish recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
- In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
- Place the mixture in a saucepan over low heat and add the sugar and vinegar.
- Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
- Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
- Taste to check the seasoning - serve hot or cold.
Nutrition Facts : Calories 64.2, Fat 0.2, Sodium 13, Carbohydrate 13.9, Fiber 1.2, Sugar 11, Protein 1.1
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