Chopped Vegetables Salsa Recipes

FRESH VEGETABLE SALSA

Fresh Vegetable Salsa image

Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.-Susan Dahlheimer, Medina, Ohio

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 1 cup.

Number Of Ingredients 8

Ingredients

1 cup chopped seeded plum tomatoes
1/4 cup thinly sliced green onions
2 tablespoons chopped sweet yellow pepper
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Steps:

In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.

Nutrition Facts :

CHOPPED FRESH TOMATO SALSA

Chopped Fresh Tomato Salsa image

Chef Rick Bayless shares this classic salsa recipe as part of his Cinco de Mayo guacamole bar. Get All the Recipes

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Ingredients

1/2 medium white onion, chopped
1 to 2 serrano peppers or 1 small jalapeno pepper, stemmed, seeded (optional), and finely chopped
2 small medium-red ripe round tomatoes or 4 to 5 plum tomatoes, chopped
2 to 3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Coarse salt

Steps:

Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to a large bowl. Add peppers, tomatoes, cilantro, and lime juice. Stir until well combined; season with salt. Cover and refrigerate until ready to serve.

FRESH CHOPPED SALSA

Fresh Chopped Salsa image

I've been making this salsa since I was 20 years old. This recipe is so versatile, you can change things around, add other things, etc. Sometimes I add fresh chopped jalapenos, or canned ones along with the canned diced chilies. You can also add cilantro, (YUCK I don't like it!), black olives, even mango! It's good on meat. My hubby loves to make bloody marys with the juice! If your tomatoes are nice home grown, vine ripened ones, you can omit the sugar. We usually serve this with cheese flavored chips such as Doritos. I hope you enjoy this fresh-tasting salsa!

Provided by Chef PotPie

Categories Sauces

Time 15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ripe tomatoes, chopped
1 bunch scallion, chopped, green parts too
1 (7 ounce) can diced green chilies
2 tablespoons Mexican chili powder
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon fresh coarse ground black pepper

Steps:

Combine all ingredients, mixing well.
Chill for an hour or so to allow flavors to develop.
Serve with chips or ?.
Enjoy!

Nutrition Facts : Calories 108.4, Fat 4.5, SaturatedFat 0.7, Sodium 1217.4, Carbohydrate 17.3, Fiber 4.8, Sugar 11.1, Protein 3

VEGETABLE SALSA - THE MAYO CLINIC

Vegetable Salsa - the Mayo Clinic image

Excellent way to get kids (young and old) to eat their veggies. This recipe is easily adjustable to suit your tastes. If you prefer hotter salsa, add finely chopped jalapeno peppers. (I typically use 2 jalapenos, seeded). If you love garlic, add more....if you don't, add less. You could also add chopped black olives. Great served with chips, omelets, chicken, etc. From the Mayo Clinic website. Dietitian's tip: Store-bought salsa can have as much as 400 milligrams of sodium in 1/4 cup. This thick vegetable salsa has much less sodium: 150 milligrams in 1/2 cup. Note: recipe yield somewhat depends on the size of the produce you use.

Provided by swissms

Categories Sauces

Time 20m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12

Ingredients

1 cup diced zucchini (approximately 1 small zucchini)
1 cup chopped red onion
2 red bell peppers, seeded and diced
2 green bell peppers, seeded and diced
4 tomatoes, diced
2 -4 garlic cloves, minced
1/2 cup chopped fresh cilantro
1 teaspoon ground black pepper
2 teaspoons sugar (I omit) (optional)
1/4 cup lime juice
1 teaspoon salt
1 -3 jalapeno pepper, finely chopped (I seed the jalapenos, then dice, if you like your salsa extra spicy you can always leave in the seed) (optional)

Steps:

Wash vegetables and prepare as directed. In a large bowl, combine all the ingredients. Toss gently to mix. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.

Nutrition Facts : Calories 20.4, Fat 0.2, Sodium 149.3, Carbohydrate 4.5, Fiber 1.3, Sugar 2.5, Protein 0.8

CHOPPED VEGETABLES SALSA

Chopped Vegetables Salsa image

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 9

Ingredients

1 celery rib, minced
1 carrot, minced
1/2 cup minced red bell pepper
1/2 cup minced red onion
2 tablespoons fresh lemon juice
1 tablespoon minced pickled jalapeño chili
1 tablespoon minced fresh coriander leaves
1/2 teaspoon salt
Accompaniment if serving salsa as a dip: tortilla chips

Steps:

In a bowl stir together all ingredients and let stand, covered, 30 minutes.
Serve salsa with tortilla chips or as a condiment.

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