Best 7 Tomato Salsa Dip Recipes

TOMATO SALSA DIP RECIPE

Steps:

• Cut tomatoes into halves and remove the stem. If you like thick salsa, remove the seeds and juice from halved tomatoes and then cut them into big pieces. Use removed juice and seeds to make smoothie or other drinks. Chop onion and cilantro. Remove the seeds and stems from serrano chile and cut it into 4 pieces. Finely chop the garlic clove.
• Add diced onion, garlic and serrano chile in the jar of a food processor or in the chopping bowl of a blender.
• Add diced tomato and cilantro.
• Add ground cumin, a pinch of sugar, and salt. Pour lime juice over it.
• Process them until medium chunky texture. You can blend them according to the choice of salsa you want to make - mild chunky or medium chunky.
• Tomato salsa is ready.
• Transfer it to a container and refrigerate for at least 30 minutes before serving to enhance the flavor.

TOMATO SALSA DIP

Steps:

• Warm the onion, peppers, tomatoes, tomato juice, chili flakes, white wine vinegar and brown sugar in a saucepan.
• Combine the cornstarch with the water and add to the simmering salsa.
• Stir until thickened before leaving on one side to cool before serving.

THE BEST FRESH TOMATO SALSA

Steps:

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

PICO DE GALLO (FRESH SALSA)

Steps:

• Prep the ingredients: Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or 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 more heat.
• Make the salsa: Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.
• Adjust seasonings: Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin. If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.
• Serve: Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.

HOMEMADE TOMATO SALSA

Steps:

• Mix all ingredients in glass or plastic bowl.
• Cover and refrigerate until serving.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

GARDEN TOMATO SALSA

Steps:

• Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid.
• In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
• Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.