Best 2 Fresh Vegetable Salsa Recipes

Salsa is a vibrant and flavorful condiment that adds a zesty kick to any dish. Made with fresh, ripe vegetables, herbs, and spices, salsa is a versatile sauce that can be used as a dip, topping, or marinade. This recipe collection features a variety of fresh vegetable salsas, each with its own unique flavor profile. From classic Pico de Gallo toRoasted Tomatillo Salsa, and Spicy Mango Salsa, these salsas are sure to elevate your next meal. Whether you're looking for a refreshing appetizer or a flavorful addition to your tacos, burritos, or grilled meats, these fresh vegetable salsas are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH VEGETABLE SALSA

Fresh Vegetable Salsa image

Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 8

Ingredients

1 cup chopped seeded plum tomatoes
1/4 cup thinly sliced green onions
2 tablespoons chopped sweet yellow pepper
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.

Nutrition Facts :

VEGETABLE QUESADILLAS WITH FRESH SALSA

Vegetable Quesadillas with Fresh Salsa image

Provided by Marge Perry

Categories Bean Cheese Tomato Appetizer Super Bowl Low Cal Cheddar Spinach Healthy Tortillas Self Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

4 medium plum tomatoes, diced
1/4 cup chopped red onion
1/4 cup fresh cilantro, chopped
1 teaspoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 can (15 ounces) low-sodium red kidney beans, rinsed and drained
1 tablespoon chopped chipotle chiles in adobo
4 fat-free 8-inch flour (or whole-wheat) tortillas
1 avocado, thinly sliced
4 cups baby spinach
1 cup reduced-fat shredded cheddar

Steps:

In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

Tips:

For the freshest salsa, use ripe, in-season vegetables.
Chop the vegetables into small, even pieces so that they will cook evenly.
Use a sharp knife to chop the vegetables to avoid bruising them.
Add the lime juice and salt to the salsa immediately after chopping the vegetables to prevent them from browning.
Taste the salsa and adjust the seasonings as needed.
Serve the salsa immediately or chill it for later use.

Conclusion:

Fresh vegetable salsa is a delicious and healthy snack or appetizer that can be enjoyed by people of all ages. It is a great way to use up fresh vegetables and is a perfect addition to any party or gathering. With its vibrant colors and flavors, fresh vegetable salsa is sure to be a hit with everyone who tries it.