Garden Tomato Salsa

Garden Tomato Salsa

102 Reviews 10 Pics
  • Prep

    15 m
  • Ready In

    15 m
Valerie's Kitchen
Recipe by  Valerie's Kitchen

“A fresh, easy way to use up your garden tomatoes. Mix and match different varieties of tomatoes for this salsa. It will keep well for several days in the refrigerator.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. 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.
  2. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt.
  3. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.

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Reviews (102)

Rate This Recipe
Juice
136

Juice

As is, this recipe is pretty basic. It's a good launching point. When I went to the Farmer's Market with this recipe in hand, I didn't stop with the required ingredients. I used green pepper, but also yellow, red, and purple. Each has it's own flavor, so it brings an incredible blend to the salsa. Also, I didn't use pickled jalapenos. I used fresh. It had some kick, that's for sure! I used apple cider vinegar instead of red wine. AND, I added more cilantro (it's one of my favorites). That's the glory of salsa......it's an empty canvas waiting for an explosion of taste and color!!! My mother in law (who is Mexican and can make INCREDIBLE salsa) was even impressed - a rarity :-) I will refer to this recipe in the future, but I recommend using this as a springboard for creativity!

James K
107

James K

Very good salsa. Have made it twice now. I modified the recipe slightly though. I have no red wine vinegar so used balsamic instead. I used lemon instead of lime and a red onion instead of white. I added 2 bay leaves, 3 cloves crushed garlic, 1 tsp ground corriander, 1 tsp ground cumin, 1 habanero pepper instead of the jalapenos and more salt to taste. I omitted the cilantro as my fruit and veg store was out, but I would normally use it. The one habanero is plenty to make this quite hot. Will maybe use 2 next time to make it extra hot.

TUNISIANSWIFE
85

TUNISIANSWIFE

very colorful and refreshing. I didn't use food processor for tomatoes, as I like a less 'soupy' salsa, so I squeeze the juice and seeds out and dice. Used red onion, and had to add 3 cloves of minced garlic. Used balsamic vinegar for the sweet mild flavor. Added the zest from the half of the small lime I had and complimented the flavors nicely. Thanks for this nice recipe.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 30 cal
  • 1%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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