Tomato And Pepper Salsa Food

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

Ingredients

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

HOMEMADE TOMATILLO AND TOMATO SALSA

Homemade Tomatillo and Tomato Salsa image

Give the classic salsa a twist with this easy and flavorful homemade tomatillo and tomato salsa!

Provided by Julie Chiou

Categories Dip

Time 25m

Number Of Ingredients 5

Ingredients

8 tomatillos (removed from husks, washed, and halved)
2: 15 ounce cans diced tomatoes
Juice of one lime
Handful of parsley leaves (or cilantro if you prefer)
Salt and pepper (to taste)

Steps:

Preheat oven to 400 degrees Fahrenheit.
Put tomatillo halves onto a baking sheet and drizzle with olive oil and season with salt.
Roast in the oven for 15 minutes, or until tomatillos are softened and blistered. Let cool for 10 minutes.
Place the roasted tomatillos, diced tomatoes, lime juice, parsley leaves, salt and pepper into the bowl of a food processor and carefully pulse until you get the desired consistency of salsa that you like.
Dump into a bowl and serve with tortilla chips!

Nutrition Facts : ServingSize 1 serving, Calories 46 kcal, Carbohydrate 9 g, Protein 1 g, Fiber 3 g, Sugar 4 g

TOMATO SALSA

Tomato Salsa image

This fresh tomato salsa recipe always wins, from dipping chips, to topping tacos to marinating chicken and everything in between.

Provided by Norann Oleson

Categories Sides & Sauces

Time 1h15m

Number Of Ingredients 9

Ingredients

2 cups Roma (or Plum) tomatoes, chopped
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 fresh jalapeño pepper, seeded and finely minced
2 tablespoons fresh-squeezed lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, peeled and minced
1 teaspoon ground cumin
1/4 teaspoon sea salt

Steps:

Combine tomatoes, red onion, yellow onion, jalapeño pepper, lime juice, cilantro, garlic, cumin, and salt in a food processor.
Pulse the processor until mixture is only slightly combined, yet remains chunky.
Transfer entire mixture to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

TOMATO AND PEPPER SALSA

Tomato and Pepper Salsa image

I tend to plant more tomatoes than I will ever need and by late summer there is such an over abundance of homegrown tomatoes that I'm searching for ways to use them all. This is why I was so thankful when Chef Mike Selig gave me this salsa recipe. I make a batch every week from late summer through early fall. Not only is it good for all the extra tomatoes, but it also helps me use up all the excess bell peppers and jalapenos, too! To watch how I prepare this recipe, check out the video below! Related

Provided by Katherine Laughlin

Categories Appetizer

Number Of Ingredients 8

Ingredients

1 tomato
1 red bell pepper
2 tablespoons cilantro, chopped
1/4 cup purple onion, chopped
Juice of 1/2 lemon
Juice of 1/2 lime
1 tablespoon garlic, minced
1 teaspoon jalapeno, chopped

Steps:

To start dice the tomatoes. Slicing tomatoes is easiest if you use a serrated blade such as a bread knife.
Next, core, seed and dice the bell pepper. Chop up the fresh cilantro. Combine these ingredients in a large mixing bowl.
Sprinkle with the fresh lemon juice and lime juice. These juices are the acid that will help break down the tomato and pepper.
Now add the chopped onion, minced garlic, and fresh jalapeno to give it that little extra kick.
Finally mix it all together.
I like to let it sit, unrefrigerated for about an hour to let all the flavors meld. This is a great salsa for eating with chips or roll some up in a pita or a tortilla as a quick snack.

ROASTED TOMATO AND BELL PEPPER SALSA

Roasted Tomato and Bell Pepper Salsa image

Categories Condiment/Spread Garlic Onion Pepper Tomato Summer Gourmet

Yield Makes 2 1/4 cups

Number Of Ingredients 8

Ingredients

4 plum tomatoes (1 1/4 lb)
1 red bell pepper, quartered lengthwise and stemmed
1 medium onion, sliced 1/2 inch thick
4 garlic cloves, left unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt

Steps:

Preheat broiler.
Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

TOMATO AND PEPPER SALSA

Tomato and Pepper Salsa image

Make and share this Tomato and Pepper Salsa recipe from Food.com.

Provided by salsa king

Categories Sauces

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

52 1/2 ounces tomatoes
11 7/8 ounces bell peppers
1/2 cup cilantro
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon oregano
1/2 cup vinegar
2 tablespoons garlic
1 1/2 cups onions
1/4 cup jalapeno pepper

Steps:

Chop, dice, mince, pour together, and simmer all ingredients together. Prepare your jars and follow regular canning instructions.

Nutrition Facts : Calories 31.6, Fat 0.3, SaturatedFat 0.1, Sodium 151.8, Carbohydrate 6.8, Fiber 1.8, Sugar 3.7, Protein 1.3

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