Best 12 Italian Salsa Recipes

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**Unveil the Delights of Italian Salsa: A Culinary Journey Through Flavorful Recipes**

Embark on a tantalizing voyage into the world of Italian salsa, where vibrant flavors dance on your palate. From the classic tomato-based variety to unique regional variations, Italian salsa offers a symphony of tastes and textures that will elevate any dish. Dive into a collection of carefully curated recipes that showcase the versatility of this culinary gem. Discover the secrets of creating authentic Italian salsa, using fresh, seasonal ingredients and traditional techniques. Whether you prefer a chunky rustic texture or a smooth, velvety consistency, these recipes provide a range of options to suit every taste. Prepare to be captivated by the vibrant flavors of salsa verde, a vibrant green sauce made with fresh herbs, capers, and anchovies. Experience the smoky, roasted red pepper salsa, perfect for adding a touch of heat and smokiness to your meals. Relish in the simplicity of salsa cruda, a refreshing combination of chopped tomatoes, onions, basil, and olive oil, embodying the essence of Italian summer. With step-by-step instructions and helpful tips, these recipes will guide you through the process of crafting exceptional Italian salsa that will transform your culinary creations.

Here are our top 12 tried and tested recipes!

GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE



Grilled or Roasted Pattypan

Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them with this gorgeous green sauce. You'll need only half the amount of salsa verde that this recipe yields, but it keeps very well in the refrigerator and it's great to have on hand.

Provided by Martha Rose Shulman

Categories     easy, quick, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 to 2 garlic cloves (to taste), halved, green shoots removed
Salt to taste
1 anchovy fillet, rinsed (optional)
1 tablespoon capers, rinsed and chopped
1/4 cup extra virgin olive oil
3/4 cup (tightly packed) parsley leaves (25 grams)
Freshly ground pepper
2 pounds large pattypan squash
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper

Steps:

  • Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
  • Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
  • Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
  • Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 6 grams

ITALIAN SALSA VERDE



Italian Salsa Verde image

A quick sauce to be used for tacos or as a dip with tortilla chips.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Yield Makes 2/3 cup

Number Of Ingredients 7

1/2 cup chopped fresh parsley
1/2 cup extra-virgin olive oil
3 tablespoons chopped rinsed capers or dill gherkins
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 garlic clove, chopped
Salt

Steps:

  • In a small bowl, combine parsley, olive oil, capers, lemon juice, oregano, and garlic.
  • Stir mixture until well blended; season with salt, if desired.

ITALIAN BLACK BEAN SALSA



Italian Black Bean Salsa image

My neice found this recipe, and it is one of my favorite! I love to have some in the fridge to snack on anytime, and it also makes a great potluck dish. It is tangy, sweet and delish!

Provided by haras132

Categories     Black Beans

Time 1h

Yield 24 1/4 c servings, 24 serving(s)

Number Of Ingredients 8

1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can white shoepeg corn
2 avocados, diced
1/4 red onion, minced
1 tomatoes, chopped
1/4 cup olive oil
1/8 cup apple cider vinegar
0.5 (5/8 ounce) packet Italian dressing

Steps:

  • Combine all ingredients in a medium bowl.
  • Wisk together dressing and pour over top.
  • Toss to coat. Cover and chill for 30 minute
  • Serve with tortilla chips.

PARMESAN SALSA ( ITALIAN GLOP)



Parmesan Salsa ( Italian Glop) image

Appetizer, Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..

Provided by K-Jon Chef

Categories     Spreads

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

1 -3 large chopped garlic clove (or to taste)
1 teaspoon fresh ground black pepper
2 tablespoons chopped fresh basil (fresh)
2 tablespoons chopped scallions
1 1/2 teaspoons chili pepper flakes (optional)
4 ounces extra virgin olive oil
1 lb parmesan cheese, broken into 1-inch chunks (Parmigiano-Reggiano)

Steps:

  • Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.).
  • Let sit under refrigeration over night for best flavor.
  • Bring to room temperature before serving.
  • Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
  • Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.

Nutrition Facts : Calories 743.4, Fat 60.8, SaturatedFat 23.5, Cholesterol 99.8, Sodium 1735.4, Carbohydrate 5.5, Fiber 0.3, Sugar 1.1, Protein 43.8

ITALIAN BEEF RISSOLES WITH FRESH TOMATO SALSA



Italian Beef Rissoles With Fresh Tomato Salsa image

Tasty rissoles for lovers of Mediterranean ingredients - capsicum, garlic, olives, basil - which I have adapted from a recipe in the November 2005 issue of the 'Australian Good Taste' magazine. It was accompanied by a delicious low-fat recipe for potatoes: Recipe #145705. In adapting this recipe, I have suggested making 12 rissoles rather than the 8 in the original recipe. This immediately makes serving sizes more versatile. If you are watching your calories and fat intake, have just ONE rissole and more of the salsa. Posted for the post ZWT, Healthy for the Holidays Challenge! The fat content is probably still a bit on the high side, but remember the calorie and fat content is for the rissoles and the salsa! If you are not interested in making the salsa, make 8 rissoles (instead of 12) to serve 4.

Provided by bluemoon downunder

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

750 g beef mince
3/4 cup wheat germ
150 g chargrilled red capsicums, drained, thinly sliced
1/4 cup pitted kalamata olive, thinly sliced
1/4 cup finely shredded basil
3 garlic cloves, crushed
1 egg, lightly whisked
1 red onion, halved, finely chopped (reserve the other half for the salsa)
salt, to taste
fresh ground pepper, to taste
3 medium ripe tomatoes, coarsely chopped
1 medium yellow capsicum, cored, seeded and finely chopped
3 teaspoons light olive oil
1 1/2 tablespoons finely shredded fresh basil, extra
1/2 reserved onion, chopped
180 g baby spinach leaves

Steps:

  • ITALIAN BEEF RISSOLES: Combine the beef mince, breadcrumbs, capsicum, olives, basil, garlic, egg and half the onion in a large bowl, and season to taste with salt and freshly ground pepper.
  • Divide the mixture into 12 equal portions and shape into patties. Preheat the BBQ plate or a large non-stick pan over a medium heat, add the patties and cook for 4 minutes on each side or until brown and cooked through. Transfer to a plate and keep warm.
  • TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil and remaining (chopped) onion in a bowl, and season to taste with salt and freshly ground pepper.
  • TO SERVE: Divide the baby spinach leaves between the serving plates, top with rissoles and salsa, and serve with Crispy Garlic Lemon Potatoes Recipe #145705 or your favourite potato dish.

Nutrition Facts : Calories 455.1, Fat 30.5, SaturatedFat 10.6, Cholesterol 124, Sodium 175.1, Carbohydrate 18.2, Fiber 4.8, Sugar 4.1, Protein 28.2

ITALIAN SALSA



Italian Salsa image

This is a base in my house for several dishes: 1) Add it to spinach wraps (To a tortilla, add this salsa, some cooked chicken and some raw spinach, some mozzarella cheese and some Caesar dressing). 2) Use it as a bruschetta base. Try adding small slices of smoked salmon (you should be able to buy this pre-smoked in some...

Provided by Brian Blackley

Categories     Pasta Salads

Time 15m

Number Of Ingredients 10

4 medium chopped tomatoes
1/2 small chopped yellow onion
1/2 small chopped red bell pepper
1 bunch chopped fresh basil (approx. 20 leaves)
2 clove crushed garlic
3 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 Tbsp chopped fresh oregano (half if using dry)
1 Tbsp coarse sea salt (to taste)
1 tsp course ground black pepper (to taste)

Steps:

  • 1. Take ingredients and mix together.
  • 2. See notes for recipe opportunities. Also search for Spinach Wraps on the site to see a very good use of this mixture or search for Simple Bruschetta.

MEXI-ITALIAN SALSA



Mexi-Italian Salsa image

This is a mix between salsa and bruschetta, it's always a hit at parties and picnics. I made this up for my family, 1/2 of them love Italian food and the other 1/2 loves Mexican food. This salsa seems to satisfy all of them.

Provided by DragonShoes

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

Time 25m

Yield 10

Number Of Ingredients 13

3 roma (plum) tomatoes, chopped
½ onion, chopped
1 (2.25 ounce) can sliced black olives, drained
1 (6 ounce) can marinated artichoke hearts, drained and chopped
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons chopped fresh basil
¼ teaspoon crushed red pepper flakes
¼ teaspoon Italian seasoning
¼ teaspoon ground cumin
3 tablespoons chopped fresh cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Gently stir the tomatoes, onion, olives, and artichoke hearts in a bowl; set aside. Whisk together the lemon juice, garlic, basil, red pepper flakes, Italian seasoning, cumin, cilantro, salt, and pepper in a separate bowl. Fold the dressing into the tomato mixture.

Nutrition Facts : Calories 30.4 calories, Carbohydrate 4.1 g, Fat 1.7 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 177.9 mg, Sugar 0.8 g

ITALIAN SALSA VERDE



Italian Salsa Verde image

Provided by Steven Raichlen

Categories     Garlic     Quick & Easy     Low Cal     Backyard BBQ     Lemon     Healthy     Low Cholesterol     Parsley     Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 10

1 garlic clove, minced
3/4 teaspoon (or more) fine sea salt
1/2 teaspoon (or more) black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon (packed) grated lemon peel
31/2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
3/4 cup (packed) chopped Italian parsley
1 tablespoon drained capers
2 anchovy fillets, minced

Steps:

  • Mix first 5 ingredients in small bowl. Using back of wooden spoon, mash to paste. Whisk in lemon juice, then olive oil in thin stream until blended. Stir in parsley, capers, and anchovies. Season with more salt and pepper, if desired. DO AHEAD: Can be made 6 hours ahead. Cover; chill. Bring to room temperature and rewhisk before using.

ITALIAN SALSA



Italian Salsa image

Great served on toasted french bread with lasagna. Good way to use those herbs in the garden. It is great as is but, sometimes I go out to the herb and pull a couple hand fulls of what ever needs to by cut back, and chop it up and throw it in.

Provided by cookincrane

Categories     Sauces

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 roma tomatoes, seeded and cubed
1/2 cup chopped onion
1/2 cup chopped roasted sweet peppers
1/4 cup chopped bell pepper
1/4 cup chopped fresh basil
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 minced garlic clove
salt and pepper

Steps:

  • Mix all together and put in fridge for at least 2 hours.
  • Serve on toasted french bread, or on tosated baguett rounds.

SALSA DI POMODORI, PROSCIUTTO, E CAPPERI (ITALIAN TOMATO SAUCE)



Salsa Di Pomodori, Prosciutto, E Capperi (Italian Tomato Sauce) image

(Tomato Sauce with Prosciutto and Capers) from Cucina di Calabria. Serve with fresh or dried taglairini (1/4 inch noodles) When I make this I substitute crushed tomato for the chopped because my family likes a smoother tomato sauce. Either is fine.

Provided by Cook4_6

Categories     European

Time 30m

Yield 3 cups

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 medium onion, halved and thinly sliced
2 garlic cloves, finely minced
2 -3 ounces prosciutto, thinly sliced and coarsely chopped
1 (28 ounce) can Italian plum tomatoes, coarsely chopped
4 tablespoons fresh basil, coarsely chopped and divided
2 tablespoons capers
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan add olive oil over medium heat.
  • Add onion and saute for 3-4 minutes or until translucent.
  • Add garlic and chopped prosciutto.
  • Saute for 1-2 minutes or until garlic is light golden brown.
  • Lower heat, add tomatoes and 2 T. basil, and simmer uncovered for 25 minutes.
  • If the mixture seems too thick, add a little hot water.
  • Stir in the remaining basil, capers, salt and pepper.
  • Simmer for 2 minutes.

BROILED ORANGE ROUGHY WITH ITALIAN SALSA



Broiled Orange Roughy with Italian Salsa image

"I'm constantly searching for new ways to prepare healthy meals," writes Dorothy Swanson of St. Louis, Missouri. "This fish dish has long been a favorite at my house--it is so simple to prepare and yet so tasty. Try the same recipe using cod or sole, too," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon salt-free seasoning blend
6 orange roughy fillets (about 7 ounces each)
ITALIAN SALSA:
2 cups chopped plum tomatoes
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon salt-free seasoning blend
1 teaspoon Italian seasoning

Steps:

  • In a small bowl, combine the oil, lemon juice and seasoning blend; spoon over fish. Broil 4-5 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the salsa ingredients; serve with fish.

Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 222mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

ITALIAN STYLE SALSA



ITALIAN STYLE SALSA image

Categories     Appetizer

Number Of Ingredients 11

4 plum tomatoes, chopped
1 small red onion, finely chopped
12 Kalamata olives, pitted and chopped
2 garlic cloves, minced (1 tsp)
1 TBS dried parsley (2 TBS fresh)
1 TBS balsamic vinegar
1 TBS olive oil
2 tsp drained capers
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp crumbled feta cheese

Steps:

  • Put all ingredients into food processor except feta. Refrigerate 48 hours and add the feta before serving if refrigerate more than 8 hours.

Tips for Making the Best Italian Salsa:

  • Use ripe, fresh tomatoes for the best flavor.
  • Choose a variety of tomatoes, such as Roma, plum, and cherry, for a more complex flavor.
  • Roast the tomatoes before making the salsa for a smoky, caramelized flavor.
  • Use a variety of herbs, such as basil, oregano, and thyme, to add depth of flavor.
  • Add a touch of heat with chili peppers or red pepper flakes.
  • Use a high-quality olive oil for the best flavor.
  • Taste the salsa and adjust the seasonings as needed.
  • Let the salsa rest for at least 30 minutes before serving to allow the flavors to meld.

Conclusion:

Italian salsa is a delicious and versatile condiment that can be used in a variety of dishes, from pasta to pizza to tacos. With its bright, fresh flavor and customizable spice level, it's sure to be a hit with everyone at your table. So next time you're looking for a quick and easy way to add some flavor to your meal, give Italian salsa a try. You won't be disappointed!

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