Tomato Salsa Recipes
Tasty tomato salsa recipes are quick and easy to make. Even better, fresh salsas are absolutely delicious! Once you've sampled home made, you may never again buy it from a store!
8 large Tomatoes, diced 1 TBS finely minced fresh Mexican Oregano 3 TBS Sugar Mix all together well and store in a covered container in the refrigerator. This will keep for at least 2 weeks. Makes about 2 quarts. Chili Daddy Salsa (from “Chile Pepper” magazine, Recipe by Tom Calvert) 2004 International Chili Society Salsa World Champion 4 – 5 cups Tomatoes, diced 1 cup Red Onion, diced ¼ cup White Onion, diced 2 TBS Garlic, minced 1 green Bell Pepper, diced ½ each diced red, yellow, gold, and orange Bell Peppers 4 to 5 Jalapeno Peppers, cleaned and diced 2 TBS chopped fresh Cilantro Juice of ½ Lime Juice of ½ Lemon ½ tsp. freshly ground Pepper ½ tsp. Celery Salt 1-2 (8 oz.) cans Tomato Sauce (optional) Salt to taste Combine all ingredients in a bowl. Cover and allow flavors to blend before serving. Note: The tomato sauce acts to thicken the salsa, so you should decide how much, if any, you prefer to add. Chunky Salsa 4 large Tomatoes, diced 1 large White Onion, diced ½ large green Bell Pepper, diced 2 Jalapeno Peppers, de-seeded and minced 1 Hungarian or Anaheim Chili, de-seeded and minced 3 cloves Garlic, minced ¼ cup chopped fresh Cilantro Juice of 1 Lime Salt to taste Mix all ingredients in a bowl. Cover and refrigerate at least 2 hours before serving. Fresh Summer Salsa 8 Roma Tomatoes, quartered 1 medium Onion, diced 3 cloves Garlic, minced ½ green Bell Pepper, seeded and diced ¼ - ½ fresh Jalapeno Pepper, seeded and minced 2 TBS fresh Lime Juice 1 tsp Salt 1 tsp Black Pepper Combine all ingredients in large bowl. Cover and refrigerate for flavors to combine. Fresh Table Salsa 3 or 4 fresh Tomatoes, chopped 2 TBS chopped Onion 1/2 tsp. Salt 1/4 tsp. coarsely ground Pepper 6 chopped fresh Cilantro leaves
Mix in bowl. Allow to stand for a bit so that flavors blend. Serves 2.
Fresh Tomato Salsa #1 1 cup finely diced Tomato 4 oz. can diced Green Chili Peppers, drained 2 sliced Green Onions, including green top ¼ cup fresh Cilantro ¼ cup Parsley, lightly chopped 2 TBS Lime Juice 1 clove Garlic, minced 1/8 tsp. Salt 1/8 tsp. Pepper Combine all ingredients in a large bowl. Cover and chill 24 hours before serving. Yield: About 3 cups. For smoother salsa, place 1 cup of the salsa in a food processor or blender, cover and process until smooth. Return blended salsa back to bowl and stir. Cover and chill 24 hours for best flavor. Fresh Tomato Salsa #2 4 medium Tomatoes, diced 1/2 cup Onion, minced 1/2 cup Celery, finely chopped 1/4 cup Green Pepper, diced 1/4 cup Olive Oil 3 TBS canned diced Green Chilies, drained 2 TBS Red Wine Vinegar 1 tsp. crushed Coriander Seed 1 tsp. Salt 1/4 tsp. Pepper Combine all ingredients in a large bowl. Cover and chill 24 hours before serving.
Fresh Tomato Salsa #3 2 medium Tomatoes, diced 1/2 small Red Onion, chopped 1/2 cup Celery, finely chopped 2 cloves Garlic, minced1 - 4 oz. can diced Green Chilies, drained 1 TBS fresh Lime Juice 1/2 tsp. Salt 1/4 tsp. crushed Red Pepper Combine all ingredients in a large bowl. Cover and chill at least 1 hour before serving.
Garden Salsa 5 medium Tomatoes, diced 3 cloves Garlic, minced ½ cup White Onion, diced ¼ cup fresh Lime Juice 2 roasted Jalapenos seeded and minced ¼ cup chopped fresh Cilantro ¼ tsp. Salt Combine all ingredients in bowl and stir to mix. Lightly mash with a fork and stir again. Cover bowl and place in refrigerator to chill for at least one hour. Grilled Tomatillo and Pineapple Salsa 1 lb. fresh Tomatillos, husked and halved 2 slices fresh Pineapple, each about 6 inches long and ½ inch thick 3 fresh Serrano Chiles, stemmed 1 clove Garlic, minced ½ tsp Coarse Salt 1 TBS Honey 1/3 cup loosely packed Fresh Cilantro, finely chopped 2 TBS White Onion, finely diced Preheat grill to medium. Grill tomatillos, pineapple and chiles; turning once, until blackened and cooked through (about 4 minutes each side.) Set aside pineapple. Pulse tomatillos, chiles, garlic, salt and honey in a food processor until coarsely combined. Transfer to a bowl. Chop pineapple into ½ inch cubes before adding it, the cilantro and the onion to the Tomatillo mixture. Stir until combined. Serve warm or at room temperature. Salsa can be refrigerated in an airtight container for up to 3 days. Yield: About 2 ½ cups. Mark's Salsa (from Southern Living Magazine) 4 cups chopped Tomatoes 2 TBS fresh Green Onion, chopped Add Basil, Cilantro, Parsley and Green Onion. Remove from heat. Serve immediately or chill. Yield: 2 1/2 quarts
Peruvian Salsa
4 Roma Tomatoes, blanched, skinned and de-seeded 1 - 2 1/2 inch long green 1 large Red Onion ¼ cup fresh Cilantro 2 Limes Dice tomato, chile, onion and cilantro into very small pieces. Combine in a bowl. Microwave the limes for a few seconds, or roll them on the table, to extract more juice. Cut the limes in ½ and squeeze into the bowl. Don’t worry about the bits of pulp that might go into the salsa. They’ll just add more flavor! Stir ingredients well to combine. Refrigerate about 30 minutes to allow flavors to blend. Do not leave this recipe in the refrigerator for extended times. It will get squishy. The texture is best right away. It’s important to chop these veggies by hand. Running them through a food processor just doesn’t make as good a salsa. Serve with corn chips. It's very simple but tastes Fantastic!
Refrigerator Salsa 1 - gallon of cleaned Tomatoes / Tomatillos 1 - 6 oz. can Tomato Paste 2 - Garlic cloves, minced 1 - large Onion, diced 1 cup diced Bell Pepper ¼ cup minced hot Peppers (optional) ½ cup Sugar ½ cup Vinegar Cilantro, Salt and Pepper to taste Mix together all ingredients in large container and refrigerate at least 24 hours for best flavor. Roasted Tomatoes and Chipotle Salsa 3 dried Chipotle Peppers 2 dried Cascabel Peppers 2 cups boiling hot Water 4 medium Tomatoes, halved ½ small White Onion, diced ¼ cup loosely packed Fresh Cilantro 3/4 cup Olive Oil 1 tsp Coarse Salt Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems. Put tomatoes on a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side. Puree peppers, tomatoes, onion and cilantro in a food processor until smooth. With machine running, pour oil in a slow steady stream. Season with salt. Serve warm or at room temperature. Salsa can be refrigerated in an airtight container up to 5 days. Yield: About 3 cups. Roasted Tomato & Green Chilies Salsa
3 cloves Garlic 1 large Red Onion, diced 1/3 cup roasted Green Chilies, diced ¼ cup chopped fresh Cilantro 1 TBS fresh Lime Juice Salt to taste Roast tomatoes until browned; when cooled, coarsely chop. Place tomatoes in a bowl and add all remaining ingredients. Stir to mix. Cover and refrigerate for 1 hour, or more, before serving.
Salsa de Chilie Verde
1 small Onion, chopped 4-5 fresh Tomatoes, diced Mix in bowl. Serve in salsa dish. Use stewed tomatoes, if desired. Makes 5-6 servings.
Salsa Rojo 5 dried Ancho Chilies, de-seeded and soaked in 1 cup boiling water Drain the soaked Ancho chilies, reserving ½ cup of the water. Put all ingredients in a blender or food processor and whir until smooth. Pour sauce into a pan. Whisk over high heat until the mixture comes to a boil. Reduce heat immediately and continue whisking periodically for about 10 minutes or until it is thick. Keep refrigerated. This salsa is excellent with grilled meat. Salsa Verde #1 3 Green Onions, green tops included 1/2 c. fresh Cilantro 1/4 c. fresh Parsley 2 Garlic cloves, cleaned 1 lb. Tomatillos 1 pickled Jalapeno Pepper 4 oz. can diced Green Chilies 1/4 tsp. Hot Pepper Sauce 1 tsp. Salt Chop onions, cilantro and parsley with a knife and place in a bowl. Place garlic in a food processor and pulse to chop. Add tomatillos, jalapeno pepper, chilies, pepper sauce and salt to the food processor and process until pureed, about 3-5 seconds. Pour mixture from food processor into bowl with onion, cilantro and parsley. Stir to mix. Cover bowl and refrigerate until time to serve. Salsa Verde #2 2 1 large green 2 TBS Olive Oil 2 TBS Sugar ½ cup fresh Lime Juice (about 4 limes) Salt and Pepper to taste Roast the chilies, bell pepper and tomatillos in the oven until the skins are blistered. Rub off the skins of the peppers under cold running water and remove the seeds. Chop the peppers and the tomatillos and set aside. Heat the olive oil in a large heavy skillet and sauté the yellow onion, garlic and celery until soft and just beginning to brown around the edges. Add the chilies, bell pepper and tomatillos, green onion, oregano, cumin and cilantro. Gently sauté for another 2 or 3 minutes. Add the remaining ingredients, stir and bring to a gentle boil. Reduce heat to a simmer and continue cooking until it has reduced to a thick sauce, stirring periodically to prevent scorching. If a smoother texture is desired, process in food processor or blender. 4 large Tomatoes, diced S and Pepper to taste Mix all together well and let sit in the refrigerator over night before using. This is a HOT salsa. Tomatillo Salsa Cruda (from Home Ideas Magazine) ¾ lb. (abt. 5) Tomatillos, husked and chopped 1 ripe Avocado, peeled, pitted and chopped 2 fresh Jalapeno Peppers, seeded and diced 1 can (4 oz.) chopped Green Chilies ½ cup chopped Onion 2 cloves Garlic, minced 2 TBS chopped fresh Cilantro 2 TBS fresh Lime Juice 1 tsp. Marjoram, crushed ½ tsp. Salt In a medium-size bowl, combine all ingredients, except salt. In a blender or food processor container, process half the mixture until smooth. Pour back into bowl. Stir in salt. Let stand at least 30 minutes to mellow flavors. Tomatillo Sauce (A smooth sauce with all of the wonderful flavors of Salsa) 1 1/4 lb. (abt. 30 small) Tomatillos, husked and chopped 1 medium Onion, chopped 1 TBS Olive Oil 2 cloves Garlic, minced 1 cup Water 1 Jalapeno Pepper, seeded and minced 1/2 cup chopped fresh Cilantro 1 TBS fresh Lime Juice 1 tsp. Salt Saute onion in hot olive oil over med-high heat until softened, about 5 minutes. Add garlic and saute 1 minute more. Stir in tomatillos, water and jalapeno. Bring to a boil. Reduce heat to medium. Cover and simmer, stirring occasionally, 10-12 minutes or until tomatillos are softened. Remove from heat. Cool slightly.
Process tomatillo mixture, cilantro, lime juice and salt in a blender until smooth. Cover and chill at least 8 hours. Serve at room temperature with tortilla chips.
Tomato & Jalapeno Chili Salsa 4 medium-large Tomatoes 3 large, fresh Jalapeno Chilies (about 1 ½ oz.) 5 cloves Garlic, unpeeled 1 small White Onion, about 4 oz, minced ½ cup chopped fresh Cilantro 2 TBS chopped fresh Parsley 1 TBS Cider Vinegar ¾ tsp. Salt, or to taste Dash of fresh Black Pepper Roast tomatoes, chilies, garlic (with peel on) until browned. Set aside and allow to cool. Remove stems and seeds from chilies and skins from garlic. Put chilies, garlic and salt in a food processor and pulse until smooth. Add tomatoes and pulse a few more times until you have the consistency you desire. Transfer to bowl and stir in remaining ingredients. Cover bowl and refrigerate. Tomato Salsa 8 medium Tomato 1 cup Red Onion, minced ½ cup chopped fresh Cilantro 2 tsp. Lime Juice 1 small fresh Jalapeno, seeded and minced Salt and Pepper to taste Blend all ingredients in a bowl. Cover and refrigerate for at least 2 hours.
Zesty Quick Salsa 1 thick Onion slice, diced 3 small Tomatoes, chopped 4 oz. can diced Green Chilies 3 TBS Tomato Paste 1 clove garlic, minced Salt and Pepper to taste
Mix diced onion and tomatoes in a bowl. Add chiles. Pour mixture into a saucepan and bring to a boil. Add 1 TBS tomato paste and stir. Then add 2 more TBS paste. Add seasonings. Reduce heat, cover, let simmer 10 minutes, stirring occasionally. Makes one bowl salsa.
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