Time 5m Number Of Ingredients 7 Steps:

Combine tomatoes, salt, onion, garlic, jalapeno, olive oil with the juice of one lime. Toss together and chill. Serve with tortilla chips.

Time 30m Yield 56 servings (14 cups). Number Of Ingredients 17 Steps:

In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.

Time 20m Yield 24 Number Of Ingredients 9 Steps:

Preheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins. In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Time 25m Yield 32 servings (8 cups) Number Of Ingredients 15 Steps:

Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

Time 1h Yield 10 pints Number Of Ingredients 12 Steps:

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Chop all the vegetables and place them into a large saucepan. Stir in next six ingredients. Mix ClearJel with a little water until smooth; add slowly to chopped vegetables. Heat to boil and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.

Time 20m Yield 11 Number Of Ingredients 8 Steps:

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

Time 15m Yield 4 1/2 cups Number Of Ingredients 8 Steps:

Put chilies and onions in a bowl. Using a very sharp knife, chop all the tomatoes into rough cubes 1/4 inch or less to a side. There should be about 3 cups altogether. Add the tomatoes, with their juice, to the bowl. Chop the sweet pepper into rough cubes 1/4 inch or less to a side; add to the vegetable mixture and mix thoroughly. Taste, and add a few drops of Tabasco, salt and pepper, adjusting seasonings to taste (remember that the flavors will develop as the salsa sits awhile). Cover loosely with plastic wrap and set aside for at least half an hour. If setting aside or storing for longer periods, salsa may be refrigerated, but the flavors are best just slightly chillier than room temperature. Serve with corn or tortilla chips to dip.

Time 10m Yield 3 servings Number Of Ingredients 7 Steps:

Chop tomatoes. Wash, trim, seed and quarter jalapeno. Turn on the food processor, and put the jalapeno and garlic through the feed tube to process. Finely chop the onion; wash and chop oregano and parsley; squeeze lime. Combine all the ingredients, and mix well.

Yield Makes 2 cups Number Of Ingredients 5 Steps:

Slice tomatoes in half, and scrape seeds into a bowl. Strain out seeds, and reserve liquid. Coarsely chop tomato halves. Place tomatoes, tomato liquid, onion, jalapeno, and cilantro in a bowl; stir to combine. Season with salt and pepper.

Time 5m Number Of Ingredients 6 Steps:

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

More about “four tomato salsa recipes”

Time 2h5m Yield 3 cups Number Of Ingredients 6 Steps:

Mix all the ingredients together in a bowl. Cover and refrigerate for at least 2 hours.