Best 4 Onion And Tomato Salsa Recipes

Salsa, a vibrant and zesty condiment, is a staple in Mexican cuisine. Its bold flavors and versatility make it a perfect accompaniment to various dishes. This collection of onion and tomato salsa recipes offers a range of options to cater to diverse tastes and preferences. From classic to unique variations, these salsas promise to elevate your culinary creations.

Dive into the simplicity of the Fresh Tomato Salsa, where juicy tomatoes, crisp onions, and cilantro blend harmoniously. Experience the smoky heat of the Roasted Tomato Salsa, where roasted tomatoes and chipotle peppers create a delightful balance. For a refreshing twist, try the Tomatillo Salsa, where tangy tomatillos combine with onions, cilantro, and lime juice.

If you prefer a spicy kick, the Habanero Salsa is sure to ignite your taste buds. With its fiery habanero peppers, this salsa adds an extra layer of heat to your favorite dishes. For a creamy and flavorful salsa, indulge in the Avocado Salsa, where creamy avocados blend seamlessly with tomatoes, onions, and cilantro.

Lastly, explore the unique flavors of the Pineapple Salsa, where sweet pineapple chunks add a tropical twist to the classic combination of tomatoes and onions. With its vibrant colors and tantalizing aromas, this salsa is sure to become a favorite.

Here are our top 4 tried and tested recipes!

ONION AND TOMATO SALSA

Onion and Tomato Salsa image

Provided by David Tanis

Categories easy, quick, condiments

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 cup finely diced sweet white onion, soaked in cold water for 30 minutes and drained
1 cup finely diced firm ripe red tomato
1/2 teaspoon salt
2 serrano chiles, finely chopped
1/2 cup roughly chopped cilantro leaves and tender stems

Steps:

Put onion, tomato, salt and chiles in a serving bowl. Mix to combine and let flavor meld for at least 10 minutes. Just before serving, stir in cilantro. Salsa is best if made fresh and used within an hour or two.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 3 grams

FETA, RED ONION AND TOMATO SALSA

Feta, Red Onion And Tomato Salsa image

Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.

Provided by Molly O'Neill

Categories easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 9

Ingredients

2 red onions, peeled and diced
1 tablespoon olive oil
1 1/2 teaspoons fresh oregano leaves, minced
1/2 cup coarsely chopped parsley
2 small cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch-thick half-moon slices
4 ripe tomatoes, 1/2 pound each, peeled, seeded and cut into1/4-inch dice
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/4 cup feta cheese, crumbled

Steps:

Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams

BOLIVIAN SALSA CRUDA (FRESH TOMATO AND ONION SALSA)

Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa) image

A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.

Provided by Zurie

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup onion, finely chopped (preferably sweet onion)
1 cup tomatoes, ripe, peeled, finely chopped
1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)
1 tablespoon parsley, very finely chopped
1 teaspoon salt (to taste)
1 teaspoon black pepper, coarse-ground
1/2 tablespoon oil (virgin olive oil preferred)

Steps:

Mix all the ingredients, drizzling over the oil last.
If you like, add a squeeze of lemon juice and some finely chopped garlic.
The sauce improves in flavour if covered and left to stand for a while.

ONION AND BELL PEPPER STRATA WITH FRESH TOMATO SALSA

Onion and Bell Pepper Strata with Fresh Tomato Salsa image

Categories Cheese Dairy Egg Vegetable Bake Low Fat Vegetarian Spring Gourmet

Number Of Ingredients 12

Ingredients

vegetable-oil cooking spray
1 medium onion, sliced thin (about 3 cups)
1 1/2 tablespoons minced garlic (about 2 large cloves)
1 1/2 teaspoons olive oil
1 large green bell pepper, sliced thin (about 2 cups)
1 large yellow bell pepper, sliced thin (about 2 cups)
12 very thin slices firm white sandwich bread, cut into 3/4-inch squares (about 5 cups)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
4 large whole eggs
4 large egg whites
2 1/2 cups skim milk
1/2 cup packed fresh parsley leaves, washed well, spun dry, and chopped fine

Steps:

Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
Serve strata topped with fresh tomato salsa.

Tips:

Choose ripe and juicy tomatoes for the best flavor.
Use a variety of onions for a more complex flavor profile.
If you like spicy salsa, add some chopped jalapeños or serrano peppers.
For a milder salsa, remove the seeds from the peppers before chopping them.
Add some fresh cilantro or parsley for a pop of color and flavor.
Serve the salsa immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This onion and tomato salsa is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for tacos, burritos, nachos, and quesadillas. It can also be used as a dipping sauce for chips or vegetables. With its fresh, flavorful ingredients, this salsa is sure to be a hit at your next party or gathering.