TOMATO-AND-PUMPKINSEED SALSA
Sikli' p'aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Provided by Mark Bittman
Categories quick, condiments, dips and spreads
Time 30m
Yield Yield: About 2 cups
Number Of Ingredients 5
Steps:
- On the same griddle used for toasting the pumpkinseeds (or in the remnants of a charcoal fire), roast the tomatoes, turning as necessary, until they blacken on all sides and sizzle. Blacken the chili and the garlic at the same time (they will take less time than the tomatoes). Cool and peel the tomatoes and garlic.
- Put the tomatoes, salt, garlic and about 1/4 of the habanero in a food processor and purée; add 1/2 cup of the pumpkinseed powder and taste. Add more habanero and salt to taste, and more pumpkinseed powder as necessary to thicken, up to a cup or so.
- Serve with tortilla chips. (Or anything else.)
TOMATO SALSA
Provided by Ellie Krieger
Categories appetizer
Time 5m
Yield 4 (1/4-cup) servings
Number Of Ingredients 5
Steps:
- Put tomato, pepper, lime juice, and olive oil in a blender and puree until smooth. Season with salt and pepper.
Nutrition Facts : Calories 35 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Carbohydrate 3 grams, Fiber 1 grams, Protein 1 grams
LAUREN'S PINK TOMATO SALSA
Steps:
- Combine the tomatoes, bell peppers, onion, jalapenos, crushed red pepper, lemon juice, lime juice, and cilantro in a medium saucepan. Bring to a simmer over low heat. Simmer until vegetables are tender, about 10 to 15 minutes. Remove from heat and let cool. Season, to taste, with salt and pepper.
- Serve with your favorite chips.
3-INGREDIENT GRILLED AND FRESH TOMATO SALSA
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Summer Grill Dip Salsa Tomato Onion Jalapeño Quick & Easy Appetizer Condiment Sauce Secrets
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
- Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
- Do Ahead
- Salsa can be made 1 day ahead. Transfer to an airtight container and chill.
FRESH TOMATO SALSA
What to do with all the tomatoes in your garden. Very fresh garden ripe flavors and homemade goodness. Also makes a great topper for sautéed chicken breasts, just add to pan last 2 min. of cooking.
Provided by MizzNezz
Categories Low Protein
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients in glass bowl.
- Cover and refrigerate for 1 hour.
- Serve with your favorite chip.
Nutrition Facts : Calories 49.6, Fat 0.4, SaturatedFat 0.1, Sodium 346.9, Carbohydrate 11.3, Fiber 3.2, Sugar 5.6, Protein 2.4
CHOPPED FRESH TOMATO SALSA
Chef Rick Bayless shares this classic salsa recipe as part of his Cinco de Mayo guacamole bar. Get All the Recipes
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to a large bowl. Add peppers, tomatoes, cilantro, and lime juice. Stir until well combined; season with salt. Cover and refrigerate until ready to serve.
ROASTED TOMATO SALSA
A great salsa that can be "fired" up if that's your thing. Serve on BBQ steak or chicken or as a dip.
Provided by sams1
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180.
- Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).
- Place in a lined baking tray and lightly brush with oil.
- Bake in oven until tomatoes and capsicum start to blacken.
- Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
- Place all ingredients into a blender. Blend to combine but not to puree.
Nutrition Facts : Calories 58.5, Fat 0.4, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 12.8, Fiber 1.7, Sugar 4.1, Protein 2.4
ROASTED TOMATO SALSA
Tomatoes, onions, and jalapenos get added flavor when they're roasted first before being combined in this easy homemade salsa recipe.
Provided by Nick Weaver
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 10 inches from the heat source and preheat the oven's broiler for 5 minutes. Line a baking sheet with foil.
- Spread tomatoes and jalapenos, skin-side up, on the prepared baking sheet. Add onion. Drizzle with a little olive oil and season lightly with salt and pepper.
- Cook under the broiler for 20 minutes. Remove from the oven and let cool.
- Remove stems from tomatoes and jalapenos. Transfer to a blender with onions and all roasting juices. Add lime juice and more salt, to taste. Pulse to blend.
- Transfer to a serving bowl and mix in cilantro.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.3 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 4.7 mg, Sugar 3 g
FRESH TOMATO SALSA RESTAURANT-STYLE
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
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
TOMATO SALSA
Provided by Nancy Harmon Jenkins
Categories side dish
Time 15m
Yield 4 1/2 cups
Number Of Ingredients 8
Steps:
- Put chilies and onions in a bowl.
- Using a very sharp knife, chop all the tomatoes into rough cubes 1/4 inch or less to a side. There should be about 3 cups altogether. Add the tomatoes, with their juice, to the bowl.
- Chop the sweet pepper into rough cubes 1/4 inch or less to a side; add to the vegetable mixture and mix thoroughly. Taste, and add a few drops of Tabasco, salt and pepper, adjusting seasonings to taste (remember that the flavors will develop as the salsa sits awhile). Cover loosely with plastic wrap and set aside for at least half an hour. If setting aside or storing for longer periods, salsa may be refrigerated, but the flavors are best just slightly chillier than room temperature. Serve with corn or tortilla chips to dip.
Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 212 milligrams, Sugar 2 grams
TOMATO SALSA
For hotter salsa, add more jalapenos to taste.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Slice tomatoes in half, and scrape seeds into a bowl. Strain out seeds, and reserve liquid. Coarsely chop tomato halves.
- Place tomatoes, tomato liquid, onion, jalapeno, and cilantro in a bowl; stir to combine. Season with salt and pepper.
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