HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA)
Pico de Gallo is a fresh tomato salsa popular in Mexico. Use ripe tomatoes for this. Not all tomatoes are created equal. When choosing tomatoes, look for tomatoes that are deeply colored and firm, with a little give. If they don't smell like anything, skip them. They should smell like a tomato - sweet and woody.
Provided by Adam and Joanne Gallagher
Categories Appetizer
Time 20m
Yield Makes 8 servings or about 3 cups
Number Of Ingredients 6
Steps:
- Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt - start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.
- After this time, stir the salsa - making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.
- Store up to 3 days in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1/4 cup, Calories 33, Protein 1 g, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg
CUCUMBER, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: english cucumber, roma tomatoes, ripe avocados, red onion, fresh cilantro, lemon, salt, pepper, extra virgin olive oil
Provided by Robin Broadfoot
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Slice then dice cucumber.
- Slice then dice tomatoes.
- Slice avocado and carefully remove stone. Scoop out inside and dice.
- Peel onion and remove tops. Then slice.
- Chop cilantro and place in a large salad bowl with previous ingredients.
- Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
- Enjoy!
Nutrition Facts : Calories 605 calories, Carbohydrate 46 grams, Fat 48 grams, Fiber 21 grams, Protein 9 grams, Sugar 14 grams
PAN-COOKED CELERY WITH TOMATOES AND PARSLEY
You can serve this as a side dish or as a topping for grains or pasta. It is adapted from a recipe in "Cooking From an Italian Garden," by Paola Scaravelli and Jon Cohen.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
- Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 3 grams
CATHERINE'S GUACAMOLE
Get the scoop on making a standout guacamole. A handful of chopped celery adds some fun crunch in this avocado dip-everyone's favorite fiesta starter. -Catherine Cassidy, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, mash avocados. Stir in onion, tomato, celery, garlic, lemon juice, Worcestershire, salt, pepper and, if desired, cilantro. Chill 1 hour before serving. Serve with chips.
Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
MILD TOMATO SALSA
I got this salsa recipe from my sister, and my children and I have been making batches of it ever since. We pair pint jars with packages of tortilla chips for zesty Christmas gifts. When the kids give this present to their teachers, they can truthfully say they helped make it. -Pamela Lundstrum, Bird Island, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 10 pints.
Number Of Ingredients 12
Steps:
- In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. , Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring frequently., Ladle hot mixture into 10 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 182mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
TOMATO, SWEET ONION, AND CELERY SALAD
Steps:
- Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
- In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.
THE BEST CANNING SALSA
This is a great use for tomatoes from the garden and nothing tastes better than homemade. Enjoy!
Provided by cookingmama
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 17
Number Of Ingredients 13
Steps:
- Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 32.8 g, Fat 0.9 g, Fiber 6.9 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 1325.3 mg, Sugar 21.1 g
FRESH SALSA
Oh yummm, this fresh salsa is so good. Remember, the green chile peppers vary in heat, so use discretion.
Provided by Leta8076
Categories Sauces
Time 20m
Yield 2 cups (aprox)
Number Of Ingredients 11
Steps:
- In a medium size bowl, combine the tomatoes, onion, celery, green pepper, chile peppers, mustard seed, parsley or cilantro, vinegar, salt and pepper.
- Stir in oil.
- Refrigerate and allow flavors to blend for a few hours before serving.
Nutrition Facts : Calories 173.8, Fat 14.3, SaturatedFat 1.9, Sodium 603, Carbohydrate 11.1, Fiber 3.4, Sugar 6.3, Protein 2.5
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