Summer Tomato Salsa Food

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

Ingredients

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

CHILLED SALMON WITH SUMMER TOMATO SALSA

Chilled Salmon With Summer Tomato Salsa image

Succulent salmon fillets are topped with a tantalizing salsa featuring avocado, tomato, and corn.

Provided by USA WEEKEND columnist Jean Carper

Categories World Cuisine Recipes Latin American Mexican

Yield 4

Number Of Ingredients 11

Ingredients

4 (4 ounce) fillets salmon, skin removed
1 cup chopped fresh tomato
½ Hass avocado, chopped
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1 teaspoon olive oil
½ cup cooked corn kernels
¼ cup minced red onion
¼ cup chopped fresh cilantro
Salt and pepper, to taste
1 lime, cut in wedges

Steps:

Place salmon in a shallow microwave bowl. Add 2 cups water. Cover and microwave on high 7-9 minutes or until salmon is cooked as desired. Remove from water; refrigerate until cool.
In a small bowl, combine remaining ingredients (except lime). Refrigerate 30 minutes.
Serve salmon surrounded by the salsa and lime wedges.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 12.7 g, Cholesterol 55 mg, Fat 16.1 g, Fiber 3.5 g, Protein 21.2 g, SaturatedFat 2.9 g, Sodium 60.4 mg, Sugar 3.3 g

DELICIOUS TOMATO SALSA (RECIPE FOR CANNING)

Delicious Tomato Salsa (Recipe for Canning) image

This amazing salsa recipe is a family favorite, shared by my sister-in-law Rosanna. Great for those summer-fresh veggies! Wear gloves to avoid 'burns' from chopping peppers! ENJOY! Fabulous to add in some fresh cilantro and oregano also!

Provided by WJKing

Categories Sauces

Time 1h

Yield 10 pints

Number Of Ingredients 12

Ingredients

14 cups roma tomatoes, chopped (you can substitute 'standard' tomatoes, but they will be juicier)
3 cups onions, chopped
1/2 cup jalapeno pepper (chopped or minced)
1 cup green pepper, chopped
1/2 cup vinegar
1/2 cup tomato sauce
3 tablespoons salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 1/2 teaspoons cumin
5 tablespoons Clear Jel, that will not break down in high heat during processing. don't substitute (Clear Jel is a modified food starch (powdered form)
5 garlic cloves, peeled and minced (optional)

Steps:

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
Dip in cold water, slip off skins, and remove cores.
Chop all the vegetables and place them into a large saucepan.
Stir in next six ingredients.
Mix ClearJel with a little water until smooth; add slowly to chopped vegetables.
Heat to boil and simmer 10 minutes.
Fill jars, leaving 1/2-inch headspace.
Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.

Nutrition Facts : Calories 80.6, Fat 0.8, SaturatedFat 0.1, Sodium 2186.7, Carbohydrate 17.2, Fiber 4.8, Sugar 9.8, Protein 3.4

SUMMER TOMATO-CORN SALSA CRUDA (RAW SAUCE) FOR PASTA

Summer Tomato-Corn Salsa Cruda (Raw Sauce) for Pasta image

This is from The One-Dish Vegetarian by Maria Robbins. The author notes, "This uncooked sauce can only be made in the height of summer when vine-ripened tomatoes and sweet corn, picked only hours before, are available. " I say it's absolutely delicious. I wish I could eat it year-round.

Provided by Prose

Categories Low Protein

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 -3 large garlic clove (depending on how much you like raw garlic)
1 1/2 teaspoons coarse salt
1/4 cup extra virgin olive oil
4 medium tomatoes
3 ears sweet corn
1/4 cup fresh basil
1/4 cup flat-leaf Italian parsley
fresh ground black pepper, to taste
1 -2 fresh jalapeno pepper (optional)

Steps:

Crush garlic in garlic press or mortar and mash with salt to create a paste. Add the olive oil and mix well.
Chop tomatoes in 1/2-inch cubes. Add them with juices to garlic mixture in large bowl.
Use a small, sharp knife to cut the corn kernels from the cob. Add to the bowl.
Finely chop basil and parsley. Add to bowl, along with lots of pepper. Add chopped jalapenos, if desired. Mix well, cover, and let stand at room temperature while cooking pasta. For the most flavor, let the sauce stand longer (1-3 hours), but do not refrigerate.
Cook 1 pound of your favorite pasta, drain, and toss with sauce. Serve with freshly grated parmesan or your favorite cheese or cheese substitute, if desired (I don't think it needs any).

Nutrition Facts : Calories 164.9, Fat 11.7, SaturatedFat 1.6, Sodium 716.9, Carbohydrate 15, Fiber 3, Sugar 4.4, Protein 3.1