Any fresh tomato salsa recipes?

V

Valerie

New member
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


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.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
 
I'm looking for some fresh tomato salsa recipes. Our family planted a bunch of tomatoes and we are going to have so many we don't know what to do, so we were looking for good salsa recipes. We also have a few yellow bell pepper plants, and jalapeno plants. Anything else we need we can just buy at the store.
 
Garden Salsa

Chopped Tomatoes (3 large)
Chopped onion (1 small or 1 bunch green onions)
Bell pepper (1 large green or yellow)
Jalepeno (to taste 1 to 3 peppers)
1/2 teaspoon ground cumin
2 garlic cloves minced
Lemon or lime juice to taste or (or rice wine vinegar).
Chopped cilantro if you have it
Salt and pepper to taste.

This is what I start with when I make salsa. Don't have a formal recipe.
I just make it. And, in the winter when there are no tomatoes in my garden and I just have to have some salsa, I used a good brand of canned diced tomatoes and drain them. There's always a chili or some sort in the grocery stores here in Arizona year round.
 
FRESH TOMATO SALSA

4 lg. ripe plum tomatoes
1/4 c. chopped scallions
1/4 c. chopped cilantro (fresh coriander)
1 tbsp. fresh oregano
2 cloves garlic, minced
1 tsp. minced jalapeno pepper, or to taste
1 tbsp. olive oil
2 tsp. fresh lime juice
Salt & freshly ground black pepper to taste

Cut the tomatoes in half lengthwise and remove the seeds. Cut the halves into 1/4" and dice. Place in a medium size bowl. Add the remaining ingredients to the bowl. Let sit, loosely covered, at room temperature for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours.
 
FRESH TOMATO SAUCE

This is basically an uncooked sauce with the tomatoes briefly warmed and tossed with 1 pound of hot, cooked pasta. 1 - 2 cloves garlic 2 - 3 lbs. red, ripe tomatoes, peeled, seeded and coarsely chopped 1/4 c. finely chopped fresh parsley 3 tbsp. finely chopped Fresh basil or 2 tsp. dried
Heat oil and garlic in large skillet. When garlic turns golden, remove and discard. Add the tomatoes, parsley and hot pasta and toss until well blended. Yield: 4 or 5 cups.

or try

1 c. olive oil
3 c. onions, finely chopped
8 cloves garlic, finely minced
1 c. carrots, finely diced
1 c. parsley, finely chopped
1 c. celery, finely diced
8 lbs. tomatoes, skinned & seeded
2 (6 oz.) cans tomato paste
7 tbsp. fresh basil, finely minced (or 2 tbsp. dried basil)
2 tsp. fresh oregano, chopped (or 1 tsp. dried oregano)
1 tsp. salt
1 tsp. white pepper
2 Bouquet Garni

Heat the olive oil in a large stock pot. Add the first 5 ingredients and cook over low heat, without browning, for about 20 minutes. Coarsely chop the tomatoes and add the tomato paste, basil, oregano, Bouquet Garni and salt and pepper. Simmer the sauce for 1 1/2 hours. Stir often. This may be used immediately or cooled and refrigerated in sealed jars for 1 to 2 weeks or frozen for 2 to 3 months. It may also be canned, using the traditional water bath method. Makes approximately 4 quarts.
 
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