FRESH SALSA RECIPE RECIPES

Name: Fresh Salsa
Prep time: 15 min
Total time: 15 min
Yield: 3-1/2 cups.
Cuisine: North America, Mexican
Ingredients: 4 cups chopped peeled fresh tomatoes; 1/4 cup finely chopped onion; 1 to 4 jalapeno peppers, seeded and finely chopped; 1 tablespoon olive oil; 1 tablespoon vinegar; 1 teaspoon ground cumin; 1 teaspoon salt, optional; 1 garlic clove, minced

FRESH SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Fresh Salsa Recipe: How to Make It - Taste of Home image

We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. —Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 3-1/2 cups.

Number Of Ingredients 8

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Steps:

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 22 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable.

CORN SALSA RECIPE | JAMIE OLIVER CORN SALAD RECIPES

Corn salsa recipe | Jamie Oliver corn salad recipes image

Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 corn on the cob
½ a bunch of fresh coriander
½ a fresh red chilli
4 spring onions
3 ripe tomatoes
sea salt
2 limes
1 tablespoon extra virgin olive oil

Steps:

1. Place a griddle pan on a medium-high heat to warm up. 2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. 3. Remove to a chopping board and leave to cool slightly. 4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. 5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. 6. Cut the chilli in half lengthways. 7. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. 8. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly. 9. Trim and finely slice the spring onions, then add to the bowl. 10. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. 11. Cut the limes in half. 12. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

Nutrition Facts : Calories 162 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 20.7 g carbohydrate, SugarContent 4.7 g sugar, SodiumContent 0.1 g salt, FiberContent 0.9 g fibre

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