Bolivian Salsa Cruda Fresh Tomato And Onion Salsa Recipes

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TOMATO SALSA (SALSA CRUDA)



Tomato Salsa (Salsa Cruda) image

Make and share this Tomato Salsa (Salsa Cruda) recipe from Food.com.

Provided by cellogirl2

Categories     Sauces

Time 20m

Yield 3 cups

Number Of Ingredients 9

1 1/2 lbs firm ripe tomatoes, cut into 3/8-inch cubes
1 large jalapeno chile, minced, seeds and ribs removed and reserved
1/2 cup minced red onion
1 small garlic clove, minced
1/4 cup minced fresh cilantro leaves
1/2 teaspoon salt
1 pinch ground black pepper
2 -6 teaspoons fresh lime juice
sugar

Steps:

  • Set a large colander in a large bowl.
  • Place the tomatoes in the colander and let them drain for 30 minutes.
  • As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top.
  • Shake the colander to drain off the excess tomato juice; discard the juice and wipe out the bowl.
  • Transfer the contents of the colander to the now-empty bowl.
  • Add the salt, pepper, and 2 teaspoons of the lime juice and toss to combine.
  • Season with the minced jalapeno seeds, sugar, and additional lime juice to taste and serve.

Nutrition Facts : Calories 55.6, Fat 0.5, SaturatedFat 0.1, Sodium 401, Carbohydrate 12.3, Fiber 3.4, Sugar 7.4, Protein 2.4

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

SALSA CRUDA



Salsa Cruda image

I made this salsa for a Mexican themed party we had for our family. Everybody loved it. There really is nothing like fresh salsa. It beats the canned stuff any day. For a time-saver,I didn't roast the jalapenos it calls for,but just added them as is.I also couldn't find the dry chilis so omitted those as well.It still came out perfect.Add as many or as little jalapenos as you want depending on the strength of youre taste buds.Bon apetite.

Provided by veruca salt

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

6 roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus
2 roasted skinned chopped jalapenos
1 red bell pepper, fine diced
1/2 red onion, fine chopped
2 dried ancho chiles, seeded, cut into short stripps and snipped into pieces
1 tablespoon olive oil
1 lime, juice of
chili powder
salt and pepper
cilantro

Steps:

  • In a bowl combine all ingredients.
  • Place in refrigerator for up to 12 hours.
  • This will infuse all the flavors.
  • Serve with tortilla chips.

Nutrition Facts : Calories 63.3, Fat 3, SaturatedFat 0.4, Sodium 6.8, Carbohydrate 9.2, Fiber 2.8, Sugar 3.3, Protein 1.8

CLASSIC ROASTED SALSA



Classic Roasted Salsa image

Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 3 cups

Number Of Ingredients 7

2 large tomatoes (1 1/2 pounds)
1 medium white onion, halved
3 jalapenos
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro

Steps:

  • Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
  • Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
  • Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
  • Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

Nutrition Facts : Calories 9 g, Fiber 1 g

CINCO DE MAYO SALSA CRUDA



Cinco de Mayo Salsa Cruda image

One word of warning: Make twice as much as you think you are going to need. This stuff is seriously addictive.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 13

1 ½ pounds cherry or grape tomatoes, diced
½ cup finely diced onion
1 jalapeno chile peppers, seeded and minced
1 serrano chile pepper, seeded and minced
2 cloves garlic, minced
2 tablespoons lime juice
¼ teaspoon dried oregano
1 pinch cayenne pepper, or more to taste
1 teaspoon salt, or to taste
1 pinch white sugar
2 tablespoons minced fresh mint leaves
½ bunch fresh cilantro, chopped
salt to taste

Steps:

  • Drain tomatoes in a strainer for 15 minutes.
  • Combine tomatoes, onion, jalapeno pepper, serrano pepper, and garlic in a large bowl. Pour lime juice over the top. Stir in oregano, cayenne pepper, salt, sugar, mint, and cilantro. Refrigerate for 1 hour. Season with salt to taste.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 10.6 g, Fat 0.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 594.5 mg, Sugar 6 g

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