Authentic Mexican Salsa Recipes - Fresh Tomato Salsa

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Let this wonderful salsa sit for a while so that all the flavors blend together.

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1/2 sweet onion, chopped

1/2 green bell pepper, coarsely chopped

1/4 cup fresh cilantro

5 slices pickled jalapeno peppers, or use fresh jalapeno peppers

6 fresh tomatoes, quartered

2 teaspoons olive oil

2 teaspoons red wine vinegar

1/2 lime, juiced

1/8 teaspoon salt

Directions

Place the onion, bell pepper, cilantro and jalapeno peppers into a food processor. Pulse until finely chopped. Add in the tomatoes, and pulse just a few times until the tomatoes are coarsely chopped.

Transfer to a bowl with a tight fitting lid.

In a separate bowl, whisk together olive oil, red wine vinegar, lime juice and salt.

Pour dressing over tomatoes and stir well. Cover and refrigerate for at least 1 hour.

Company Tomato Salsa

This salsa recipe makes a large amount and is great for canning several jars for storage.

5 pounds Roma tomatoes

3 green bell peppers, diced

4 stalks celery, chopped (optional)

4 to 8 jalapeno peppers, seeded and minced

2 tablespoons white sugar

4 cloves garlic, minced

4 (4 oz.) cans diced green chilies

3 tablespoons salt

2 tablespoons dried oregano

1 tablespoon ground black pepper

3 onions, chopped

3 tablespoons fresh cilantro, chopped

Directions

In a six quart pot of boiling water, blanch the tomatoes; drain and cool under cold water.

Peel the skin off tomatoes and coarsely chop. Return chopped tomatoes to the pot and bring to a boil; reduce heat. Skim juice from top of tomatoes and reserve for another use. Do not overcook. Tomatoes should be chunky.

Pour salsa into hot canning jars and seal.
In two quarts of boiling salted water, add the chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.

Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.

Hot pack the salsa in clean pint jars. Follow manufacturers directions.

Spicy Mango Salsa

This exotic salsa tastes great with chicken and pork. Wear gloves when working with hot chili peppers.

2 cups fresh mango, diced

2 cups fresh peaches, pitted and chopped

2 cloves garlic, minced

1 tablespoon fresh ginger root, chopped

1/4 cup fresh cilantro or basil, chopped

1 or 2 serrano chili peppers, diced

1/4 cup fresh lime juice

Directions

In a large bowl, mix together the mangoes, peaches, garlic, ginger and cilantro.

Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

Zesty Cheese Salsa

Monterey Jack cheese adds a different twist to this tasty salsa.

2 large tomatoes, diced

6 green onions, chopped

1 cup Monterey Jack cheese, finely shredded

1 (4 oz.) can chopped green chilies

1 (2.25 oz.) can sliced ripe olives, drained

1/4 cup Italian salad dressing

Tortilla chips

Directions

In a bowl, combine the tomatoes, onions, cheese, chilies, olives and salad dressing. Toss well. Cover and refrigerate for at least 1 hour. Serve with tortilla chips.
Three Bean Salsa

A healthy salsa featuring three kinds of beans, plus corn, tomatoes and spices.

1 (16 oz.) can kidney beans, rinsed and drained

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can garbanzo beans or chickpeas, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

2 cups fresh tomatoes, chopped

2 jalapeno peppers, seeded and chopped

1/4 cup green onions, chopped

1/4 cup lime juice

2 tablespoons fresh cilantro, minced

2 teaspoons ground cumin

1 teaspoon salt

1/4 teaspoon pepper

Tortilla chips

Directions

In a bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

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