GARDEN TOMATO SALSA RECIPES RECIPES

Name: Garden Salsa
Prep time: 15 min
Total time: 15 min
Yield: 5 cups.
Cuisine: North America, Mexican
Ingredients: 6 medium tomatoes, finely chopped; 3/4 cup finely chopped green pepper; 1/2 cup finely chopped onion; 1/2 cup thinly sliced green onions; 6 garlic cloves, minced; 2 teaspoons cider vinegar; 2 teaspoons lemon juice; 2 teaspoons olive oil; 1 to 2 teaspoons minced jalapeno pepper; 1 to 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 to 1/2 teaspoon cayenne pepper; Tortilla chips

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

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

This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. —Michelle Beran, Caflin, Kansas

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 5 cups.

Number Of Ingredients 13

Ingredients

6 medium tomatoes, finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 teaspoons cider vinegar
2 teaspoons lemon juice
2 teaspoons olive oil
1 to 2 teaspoons minced jalapeno pepper
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
Tortilla chips

Steps:

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 8 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 0 protein. Diabetic Exchanges 1 Free food.

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

This garden salsa recipe combines ripe ingredients and subtle seasonings to make a real summer treat. —Michelle Beran, Caflin, Kansas
From tasteofhome.com
Reviews 4.2
Total Time 15 minutes
Category Appetizers
Cuisine North America, Mexican
Calories 8 calories per serving

In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings. Cover and refrigerate until serving. Serve with chips.

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Sweetcorn is so kid-friendly and this corn salsa is a sure-fire winner with little ones.
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Calories 162 calories per serving

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.

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