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Tomato
If you're looking for the best tomato salsa recipes, you've come to the right place. We've got hot salsa recipes, mild salsa recipes, easy salsa recipes and and even a habanero salsa recipe. All made with tomatoes and all incredibly delicious.
Roasted Tomato Salsa Recipe
Ingredients 
12 roma tomatoes
3 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno
1 1/2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Directions
Preheat the broiler
In a broiler pan or on a baking sheet, place tomatoes, garlic, onion and jalapeno
Drizzle with olive oil & toss to coat
Checking often, broil 15 to 20 minutes, or until outsides of vegetables are charred on all sides
Remove vegetables from heat and allow to cool slightly.
Remove tomato cores, jalapeno stem and garlic skins and discard
Place the vegetables in a food processor and pulse just until chunky & blended well.
Transfer to a serving dish and stir in cumin, salt, lime juice and cilantro.
Makes appx. 3 cups
Fresh Tomato Salsa Recipe
Ingredients
2 pounds ripe tomatoes (about 5 medium), seeded and chopped
1 medium-sized jalapeño, minced
1/2 cup white onion, chopped
1/2 cup fresh cilantro, coarsely chopped
1 teaspoon minced garlic
1 teaspoon sugar
1 1/2 tablespoons fresh lime juice
Directions
Combine all ingredients in a bowl & mix well. Best when served immediately; may be made one hour ahead and kept at room temperature.
Makes appx. 2 1/2 cups
Roasted Tomato and Corn Salsa Recipe
Ingredients
3 large tomatoes
1 poblano pepper, halved lengthwise, stemmed and seeded
2 ears of corn, shucked
½ cup chopped white onion
2 garlic cloves, finely chopped
1/8 teaspoon cayenne pepper
1/4 cup tightly packed cilantro, coarsely chopped
1 Tbsp. fresh lime juice
Directions
Heat a large, dry, heavy skillet, such as cast iron, over medium-high heat. (Do not use non-stick cookware) Place the tomatoes and ears of corn in hot pan. Place the poblano, skin side down, alongside. As tomatoes and corn begin to blacken, use tongs to turn to rotate around the pan, until all sides have slightly charred and skin on the poblano is dark and blistered. Remove vegetables from pan and allow to cool. Discard tomato cores and coarsely chop tomatoes, placing them in a large bowl. Peel and discard the blackened skin from the pepper, coarsely chop and add to tomatoes. Cut the kernels off the cobs and add to bowl.
Add onion, garlic, cayenne and cilantro. Stir in lime juice, season with salt if desired.
Makes approximately 12 Servings
Habanero Salsa Recipe
Ingredients
5 roma tomatoes, seeded and cut into half
1/2 medium red onion, cut in half
1 clove garlic
1 habanero, cut into quarters (be careful when handling a habanero & wash hands immediately afterwards)
2 teaspoons cider vinegar
1 cup loosely packed cilantro, chopped
1/2 teaspoon kosher salt
Directions
Place all ingredients except cilantro and salt into a food processor. Pulse just until everything is well blended but still chunky.
Add chopped cilantro and season with salt.
Tomato and Cucumber Salsa
Ingredients
- 2 medium cucumbers, peeled, deseeded* & chopped
- 4 large Roma tomatoes, deseeded & chopped
- 1 yellow bell pepper, stem and seeds removed, chopped
- 1 jalapeno pepper, stem removed & minced
- 1 small red onion, chopped (appx. 1/2 cup)
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 2 teaspoons fresh cilantro, minced
- 1/2 teaspoon salt
Directions
*To deseed cucumber, peel first, cut in have lengthwise & scrape the seeds out with a spoon.
In a medium bowl, stir together the cucumbers, tomatoes, pepper, jalapeno, onion, garlic, lime juice, cilantro, and salt. Cover and refrigerate for at least 1 hour before serving.
