Best 20 Fresh Tomato Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Salsa, a versatile condiment of Mexican origin, offers a vibrant blend of flavors, textures, and colors to elevate any dish.**

Savor the freshness of our Salsa Fresca recipe, where juicy tomatoes, crisp onions, cilantro, and zesty lime juice create a refreshing and flavorful salsa. Indulge in our Roasted Tomato Salsa, featuring roasted tomatoes, smoky chipotle peppers, and sweet corn for a smoky and subtly spicy twist. For those who prefer a spicy kick, our Salsa Roja, made with dried guajillo and ancho chiles, delivers a medium heat and a rich, complex flavor profile. And for a unique twist, our Tomatillo Salsa Verde combines tangy tomatillos, roasted poblano peppers, and fresh cilantro for a bright and herbaceous salsa. Each recipe offers its own distinct character, promising an unforgettable culinary experience.

Here are our top 20 tried and tested recipes!

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

FRESH TOMATO SALSA



Fresh Tomato Salsa image

In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 8

1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
1/2 medium red onion, minced (1/2 cup)
1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
1 small garlic clove, minced
1/2 cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
Coarse salt
Tortilla chips, for serving (optional)

Steps:

  • Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

FRESH TOMATO SALSA



Fresh Tomato Salsa image

This is a delicious homemade salsa.

Provided by bluebayou

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

3 tomatoes, chopped
½ cup finely diced onion
5 serrano chiles, finely chopped
½ cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice

Steps:

  • In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 9.7 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.1 g, Sodium 592.1 mg, Sugar 3.4 g

COPYCAT CHIPOTLE FRESH TOMATO SALSA



Copycat Chipotle Fresh Tomato Salsa image

Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.

Provided by EmKenBken

Categories     Mexican

Time 13m

Yield 4 1/2 cups, 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs tomatoes, coarsely chopped, about 6 medium tomatoes
1/2 cup red onion, finely chopped
1/2 jalapeno pepper, seeded, stemmed, and finely chopped
1 tablespoon fresh lemon juice, from one lemon
1 tablespoon fresh lime juice, from 2 limes
2 teaspoons kosher salt
1/4 cup fresh cilantro, coarsely chopped
1 (13 ounce) bag tortilla chips, for serving

Steps:

  • In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
  • Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
  • Serve with tortilla chips.

SLOW ROASTED PORK WITH COCONUT CURRY SAUCE, CORN TORTILLAS, FRESH TOMATO SALSA OVER BASMATI RICE



Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice image

Provided by Food Network

Categories     main-dish

Time 11h45m

Yield 4 to 6 servings

Number Of Ingredients 27

Spicy paprika
Garlic powder
Italian seasoning
Salt and pepper
1 boneless pork butt (approximately 7 pounds)
50 fluid ounces coconut milk (recommended: Chaokoh)
250 grams yellow curry paste (recommended: Mae Ploy)
5 tablespoons finely chopped ginger
5 tablespoons finely chopped garlic
1 tablespoon Chinese fermented black beans, rinsed and chopped
1/4 cup sesame oil
8 to 10 kaffir lime leaves
1/4 bunch fresh cilantro
1/4 jalapeno pepper
4 cloves garlic
2 cups basmati rice
3 tablespoons butter
Salt and pepper
1 jalapeno pepper
1 poblano pepper
1 tablespoon cumin seeds
1 red onion
6 to 8 tomatoes
1/2 bunch fresh cilantro
2 limes, juiced
Salt and pepper
Corn tortillas, for serving

Steps:

  • For the pork: Preheat the oven to 350 degrees F. Rub the spices into the pork and roast for about 8 hours. Let cool. Pull apart and discard any fat. Put the pork pieces in a large pot and add the coconut milk.
  • Meanwhile, for the curry sauce: Saute the curry paste, ginger, garlic, and black beans in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the pork and coconut milk. Add the lime leaves. Braise on low heat for 1 to 2 hours.
  • For the rice: Blend the cilantro, jalapeno, garlic, and 1 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 2 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
  • For the salsa: Roast the jalapeno and poblano peppers, peel, and remove the seeds. Toast the cumin seeds and then grind. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
  • Heat the corn tortillas on a griddle. Plate the rice, put the pork with sauce on top, and finish with salsa and tortillas.

ROASTED JALAPEñO-TOMATO SALSA WITH FRESH CILANTRO



Roasted Jalapeño-Tomato Salsa with Fresh Cilantro image

Provided by Rick Bayless

Categories     Condiment/Spread     Garlic     Herb     Pepper     Tomato     Roast     Fall     Jalapeño

Yield Makes 2 1/2 cups

Number Of Ingredients 8

1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

Steps:

  • 1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted - even blackened in spots - on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
  • 2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
  • 3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes - with all that juice that has accumulated around them - and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
  • 4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

FRESH TOMATO MEXICAN SALSA



Fresh Tomato Mexican Salsa image

Mexican fare only gets better when topped with Anna Yeatts' colorful Fresh Salsa. The Pinehurst, North Carolina cook uses ripe tomatoes, crisp onion and a touch of minced serrano pepper, making it just as good as a side dish or appetizer with crunchy baked tortilla chips!

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

4 plum tomatoes, chopped
1 small onion, finely chopped
1/4 cup minced fresh cilantro
1 serrano pepper, seeded and minced
1 garlic clove, minced
1 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Baked tortilla chip scoops

Steps:

  • In a small bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

GRILLED SWORDFISH WITH FRESH TOMATO-HERB SALSA



Grilled Swordfish with Fresh Tomato-Herb Salsa image

Categories     Fish     Tomato     Broil     Low/No Sugar     Backyard BBQ     Basil     Summer     Grill     Grill/Barbecue     Swordfish     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 large fresh plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh marjoram
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 6-ounce swordfish steaks (3/4 to 1 inch thick)
Olive oil
Cracked black peppercorns

Steps:

  • Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)
  • Prepare barbeque (medium-high heat) or preheat broiler. Brush fish with oil. Sprinkle with generous amount of peppercorns and salt. Grill until just cooked through, about 4 minutes per side. Transfer fish to plates. Spoon tomato salsa over and serve.

COUSCOUS FRITTERS WITH FRESH CORN AND TOMATO SALSA



Couscous Fritters with Fresh Corn and Tomato Salsa image

Provided by Food Network

Categories     appetizer

Yield Serves 4

Number Of Ingredients 15

2 large, ripe tomatoes, peeled, seeded, finely diced, and drained
2 ears sweet corn, shucked and cooked (about 1 1/2 cups kernels)
15 sprigs fresh cilantro, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely diced onion
1 teaspoon fresh lime juice
3/4 teaspoon ground cumin
1 tablespoon ketchup
3/4 teaspoon salt
2/3 cup broth
1 teaspoon chili powder
1 tablespoon butter
1/2 cup couscous
1 egg, lightly beaten
Vegetable oil for frying
8 ounces turkey sausage or pork sausage, casing removed

Steps:

  • In a medium bowl, combine the tomatoes, corn, half of the cilantro, the onion, lime juice, 1/4 teaspoon of the cumin, the ketchup, and salt. Set aside.
  • Prepare the fritters: In a medium saucepan over medium-high heat, combine the broth, chili powder, butter, and remaining salt. Bring to a boil. Add the couscous in a stream. Stir once. Cover and remove from the heat. Set aside until the couscous is tender, 12 to 15 minutes. Transfer to a medium bowl and combine with the egg.
  • Preheat the oven to 200 degrees F. In a medium skillet over medium-high heat, pour vegetable oil to a depth of 1/2 inch. Heat until a pinch of couscous sizzles instantly. Place the couscous mixture, in 1/3 cup increments, into the skillet. With a spatula, flatten into croquettes 3 to 3 1/2 inches in diameter. Fry until golden brown, 6 to 8 minutes on each side. Transfer to a plate with paper towels to drain. Keep warm in the oven.
  • In another medium skillet over medium heat, cook the sausage, breaking it up with a fork, until thoroughly cooked, 6 to 8 minutes. With the spatula, transfer the meat to plate lined with paper towels to drain. Set aside.
  • Spoon some of the salsa onto 4 individual dinner plates. Set a fritter in the center of each plate. Top with equal portions of sausage and additional salsa. Garnish with the remaining cilantro leaves and serve.

FRESH TOMATO SALSA RESTAURANT-STYLE



Fresh Tomato Salsa Restaurant-Style image

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

4 large tomatoes, quartered and grated
4 scallions (green onions), chopped
1 clove garlic, pressed
2 slices canned jalapeno pepper, finely chopped
½ lime, juiced
2 tablespoons chopped fresh cilantro, or to taste
¼ teaspoon onion salt
salt to taste

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

FRESH MEXICAN TOMATO SALSA - PICO DE GALLO



Fresh Mexican Tomato Salsa - Pico De Gallo image

Simple, fresh, delicious and a real crowd pleaser! This salsa is great served with tortilla chips ( I serve mine with along side recipe#369631 ) , spooned over scrambled eggs or an accompaniment to many of your favorite mexican dishes.

Provided by CHILI SPICE

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tomatoes, seeded and diced
1 green bell pepper, seeded and finely diced
1/2 white onion, finely chopped
2 minced garlic cloves (I like to use roasted garlic as the flavor is not as pungent)
2 tablespoons chopped fresh cilantro
1 jalapeno, seeded and finely chopped (optional)
1 lime, juice of
1 pinch salt
1 dash sugar

Steps:

  • Combine all ingredients in a non-metallic bowl.
  • Best results when made earlier in the day if serving in the evening (this gives the salsa flavors a chance to marry).
  • Adjust ingredients to your liking.
  • Cover and refrigerate.
  • Great pared up with recipe#369631.

FRESH TOMATO SALSA



Fresh Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 cups

Number Of Ingredients 7

4 large ripe tomatoes, seeded and cut into 1/2-inch dice
1/4 to 1/2 cup sliced scallions or to taste
1 to 2 cloves minced garlic
1 to 2 small pickled or fresh Jalapeno peppers
Olive oil to taste
Red wine vinegar to taste
Salt

Steps:

  • Combine all of the ingredients and season to taste with salt. Transfer to a jar. Will keep in the fridge for a week.

3-INGREDIENT GRILLED AND FRESH TOMATO SALSA



3-Ingredient Grilled and Fresh Tomato Salsa image

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

4 medium tomatoes (about 3 ounces), divided
Olive oil (for brushing)
1 large white onion, cut into 1/4" rounds
1 jalapeño, seeded if desired, finely chopped
1 1/2 teaspoons kosher salt

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.

BALSAMIC GRILLED CHICKEN WITH FRESH TOMATO SALSA



Balsamic Grilled Chicken with Fresh Tomato Salsa image

Marinade magic! It's easy with bottled dressing and fast grilling chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 8

1 cup balsamic vinaigrette dressing
1 teaspoon Italian seasoning
4 boneless skinless chicken breasts (about 1 lb)
6 medium plum (Roma) tomatoes, chopped (2 cups)
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large reasealable food storage plastic bag, mix dressing and 1 teaspoon Italian seasoning.
  • Add chicken; turn to coat with marinade. Seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling and brushing with marinade from plastic bag, until juice is clear when center of thickest part is cut (165°F).
  • In medium bowl, stir together tomatoes, olive oil, 1/2 teaspoon Italian seasoning, salt and pepper. Serve chicken topped with fresh tomato salsa.

Nutrition Facts : Calories 430, Carbohydrate 4 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 0 g

GRILLED MOJITO LIME CHICKEN WITH FRESH TOMATO SALSA



Grilled Mojito Lime Chicken With Fresh Tomato Salsa image

Fresh Tomato Salsa is a lively accompaniment to grilled chicken breasts that's been marinated in the bold new Grill Mates® Mojito Lime Marinade.

Provided by McCormick Kitchens

Categories     Chicken Breast

Time 31m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups chopped tomatoes
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon chopped fresh jalapeno pepper
1/2 teaspoon McCormick® Garlic Powder
1 ounce McCormick® Grill Mates® Mojito Lime Marinade
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons water
2 lbs boneless skinless chicken breast halves

Steps:

  • For the Fresh Tomato Salsa, mix first 7 ingredients in medium bowl. Cover. Refrigerate until ready to serve.
  • For the Chicken, mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
  • Grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved marinade halfway through cooking. Serve with Fresh Tomato Salsa.

SKINNY SEARED FISH WITH FRESH TOMATO SALSA



Skinny Seared Fish with Fresh Tomato Salsa image

Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 14

1 lb fingerling potatoes, halved if necessary to make same size
1 teaspoon olive oil
1 teaspoon herbes de Provence
1/4 teaspoon salt
1 cup diced tomato
2 tablespoons diced shallot
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1/8 teaspoon salt
4 (4 oz) filets white fish (mahi mahi or cod)
2 teaspoons olive oil
1/2 teaspoon herbes de Provence
1/4 teaspoon salt
1/4 cup shredded fresh basil leaves

Steps:

  • Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
  • Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
  • Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
  • Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

SALMON FILLET WITH FRESH TOMATO SALSA



Salmon Fillet With Fresh Tomato Salsa image

Make and share this Salmon Fillet With Fresh Tomato Salsa recipe from Food.com.

Provided by mandagirl

Categories     Low Protein

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 -14 ounce wild salmon fillet
salt & freshly ground black pepper, to taste
1 teaspoon olive oil
2 medium fresh tomatoes, diced
1/2 medium sweet onion, finely chopped
6 -8 scallions, thinly sliced (about 1/3 cup)
2 tablespoons chopped fresh cilantro (I use fresh parsley)
1 1/2 tablespoons freshly squeezed lime juice or 1 1/2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
4 -5 drops hot pepper sauce
1/8 teaspoon ground black pepper

Steps:

  • Combine salsa ingredients (tomatoes through black pepper).
  • Mix well and chill.
  • Sprinkle salmon with salt and pepper.
  • Heat a large non-stick skillet and coat it with olive oil.
  • Saute salmon fillet, skin side up, until lightly browned (about 3 minutes).
  • Turn fillet, cover, and cook over medium heat until it is opaque throughout. (about 5 minutes).
  • Cut fillet diagonally into 4 slices.
  • Serve with Tomato Salsa.

FRESH TOMATO SALSA AND JACK CHEESE OMELET BURRITO



Fresh Tomato Salsa and Jack Cheese Omelet Burrito image

Fresh tomato salsa, a generous amount of jack cheese, and a three-egg omelet make a unique burrito.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1

Number Of Ingredients 8

1 tablespoon Clarified Butter
3 large eggs
Salt and freshly ground black pepper
1/2 cup grated Monterey Jack cheese
1/2 cup tomato salsa
Several sprigs cilantro
1 12-inch flour tortilla
Avocado slices, optional

Steps:

  • Heat butter in a 10-inch nonstick skillet over medium heat.
  • Whisk eggs, and season with a pinch of salt and pepper. Pour into pan; cook, whisking constantly and shaking pan vigorously until eggs begin to set but are still quite loose. Stop whisking; continue to cook until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Sprinkle cheese over eggs; spoon salsa down center of eggs. Reduce heat; let stand until cheese is completely melted. Scatter cilantro over filling.
  • Slide omelet out of pan, centering it over tortilla. Roll up tortilla, burrito style, and serve with avocado slices on the side.

FRESH TOMATO SALSA



Fresh Tomato Salsa image

A Betty Crocker cookbook shares a healthy recipe! Feel good about this low-calorie, low-fat and vitamin-rich salsa.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h20m

Yield 14

Number Of Ingredients 8

3 large tomatoes, seeded, chopped (3 cups)
4 medium green onions, sliced (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
3 cloves garlic, finely chopped
2 jalapeño chiles, seeded, finely chopped (1 tablespoon)
2 tablespoons chopped fresh cilantro
2 to 3 tablespoons lime juice
1/2 teaspoon salt

Steps:

  • In large glass or plastic bowl, mix all ingredients.
  • Cover; refrigerate at least 1 hour before serving to blend flavors.

Nutrition Facts : Calories 15, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (1/4 Cup), Sodium 90 mg, Sugar 1 g, TransFat 0 g

CHOPPED FRESH TOMATO SALSA



Chopped Fresh Tomato Salsa image

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

1/2 medium white onion, chopped
1 to 2 serrano peppers or 1 small jalapeno pepper, stemmed, seeded (optional), and finely chopped
2 small medium-red ripe round tomatoes or 4 to 5 plum tomatoes, chopped
2 to 3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Coarse salt

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.

Tips:

  • Choose ripe, flavorful tomatoes: The quality of your salsa will depend largely on the quality of your tomatoes. Look for tomatoes that are deep red and free of blemishes.
  • Use a variety of tomatoes: Don't be afraid to mix and match different types of tomatoes. This will give your salsa a more complex flavor.
  • Remove the seeds from the tomatoes: This will help to prevent your salsa from becoming too watery.
  • Chop the tomatoes into small pieces: This will help to release their flavor and make them easier to eat.
  • Add some acidity: This will help to brighten the flavor of the salsa. You can use lime juice, lemon juice, or vinegar.
  • Add some heat: If you like spicy salsa, add some chopped jalapeños or serrano peppers.
  • Add some sweetness: This will help to balance out the acidity of the salsa. You can use sugar, honey, or agave nectar.
  • Add some herbs and spices: This will help to give your salsa a unique flavor. Some popular herbs and spices to use include cilantro, cumin, garlic, and oregano.
  • Let the salsa rest before serving: This will allow the flavors to meld together.

Conclusion:

Fresh tomato salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a quick and easy way to add some flavor to your meal, give fresh tomato salsa a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #healthy     #sauces     #appetizers     #canning     #condiments-etc     #vegetables     #mexican     #potluck     #low-fat     #vegetarian     #salsas     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #to-go     #technique

Related Topics