Mexi-Italian Tomato Salsa Recipe

Mexi-Italian Tomato Salsa
Tomato Salsa Recipe Ingredients

• 3 Roma Tomatoes (chopped)

• 1/2 Onion (chopped)
• 1 Can Sliced Black Olives (drained, 2.25 ounce)
• 1 Can Marinated Artichoke Hearts (drained and chopped, 6 ounce)
• 2 Tablespoons Lemon Juice
• 2 Cloves Garlic (minced)
• 3 Tablespoons Fresh Basil (chopped, 6 ounce)
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Italian Seasoning
• 1/4 Teaspoon Ground Cumin
• 3 Tablespoons Fresh Cilantro
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Fresh Cracked Black Pepper

Tomato Salsa Recipe Instructions:

1. Gently mix the tomatoes, onion, olives, and artichoke hearts in a medium bowl and set it aside.
2. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl.
3. Fold the dressing into the tomato mixture.
4. Refrigerate for 1 hour.
5. Serve and enjoy.

EASY TOMATO SALSA

EASY TOMATO SALSA
Ingredients

• 4 large ripe tomatoes
• juice of one lime
• 2 garlic cloves, peeled
• 1 jalapeño, seeded (optional) roughly chopped
• 1/2 small white onion, roughly chopped
• 1/4 cup cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and freshly ground black pepper

TOMATO SALSA INSTRUCTIONS

First of all Fill a large pot with water. Bring to a boil. Fill a bowl with ice and water. Place next to the stove.
And then With a small knife, slice an X into the bottom of each tomato, being careful not to cut all the way through. Next is to Drop each tomato into the boiling water and boil until the skin starts to peel off, about 45 seconds to a minute. Remove immediately and place in the ice water bath.
When the tomatoes are cool enough to handle, peel off the skins and discard. Slice the tomatoes into large wedges.
Squeeze the lime juice into a food processor. Add the garlic, jalapeño, onion, cilantro, spices, and tomatoes.
Process until the vegetables are finely chopped and the mixture is chunky. Taste and adjust seasonings to your liking. If you prefer more heat, add another jalapeño or more chili powder. Enjoy with tortilla chips or however you desire!

SALSA - FRESH TOMATO & GREEN CHILE

SALSA - FRESH TOMATO & GREEN CHILE

Tomato Salsa Ingredients:

• 6 med. tomatoes, peeled, or 1 1/2 pt. canned tomatoes
• 1 sm. onion, finely chopped
• 1 tsp. vinegar
• 1/4 c. water
• 1/2 c. diced green chiles (canned or fresh roasted)
• 1 clove garlic, minced
• Dash salt, pepper

Tomato Salsa Instructions:
Chop green chiles, onions, tomatoes; add salt and pepper, garlic and vinegar. Cook until onions are transparent, approximately 1/2 hour on low heat. Stir occasionally.

SALSA FRESCA (FRESH TOMATO SALSA)

SALSA FRESCA (FRESH TOMATO SALSA)
Tomato Salsa Ingredients:

• 4 ripe tomatoes
• 3 jalepeno peppers
• 2 scallions
• 1 1/2 clove garlic
• 2 tbsp. fresh cilantro
• Juice of 1 lime
• Salt and fresh ground pepper to taste

Tomato Salsa Instructions
Combine all ingredients in blender and whip for 1-2 seconds. (If you like it coarse). If you like it smooth, then puree in blender for 5-10 seconds.

Tomatillo Salsa Verde Recipe

Tomatillo Salsa Verde Recipe

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Tomato Salsa Recipe Ingredients

* 1 1/2 lb tomatillos
* 1/2 cup chopped white onion
* 1/2 cup cilantro leaves
* 1 Tbsp fresh lime juice
* 1/4 teaspoon sugar
* 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
* Salt to taste

Tomato Salsa Recipe Instructions

1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
Makes 3 cups.

Fresh Tomato Salsa Recipe

Fresh Tomato Salsa Recipe
Tomato Salsa Recipe Ingredients

* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
* 1/2 red onion, finely diced
* 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
* 1 serano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste
Tomato Salsa Recipe Instructions

1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. 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 heat.

2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans. Enjoy the tomato salsa.