Tomato Salsa
Recipe: #1616
October 28, 2011
Categories: Tomato, Celery, Appetizers, Onions, Peppers, Mexican Brunch, Game/Sports Day, Vegetarian, more
"This is a lovely fresh salsa recipe I serve often when the tomatoes are in season."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (731.1 g)
- Calories 381.4
- Total Fat - 23.5 g
- Saturated Fat - 3.6 g
- Cholesterol - 0 mg
- Sodium - 637.5 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 9.4 g
- Sugars - 26.7 g
- Protein - 8.5 g
- Calcium - 116.3 mg
- Iron - 3.5 mg
- Vitamin C - 120.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large bowl, combine the tomatoes, onions, celery and green pepper.
Step 2
In a small bowl, whisk the wine or apple juice, vinegar, oil, mustard seed, salt, coriander and pepper; pour over vegetables and toss to coat.
Step 3
Refrigerate at least 1 hour.
Step 4
Serve with tortilla chips.
Step 5
Refrigerate leftovers.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose tomatoes that are ripe and firm for this recipe.
- If you don't have white wine, apple juice can be used as a substitute.
- Substitute jalapeno pepper for green pepper for a spicier salsa. The benefit of this substitution is that it adds a kick of flavor to the salsa, making it more interesting and flavorful.
- Substitute olive oil for canola oil for a more robust flavor. The benefit of this substitution is that olive oil has a more intense flavor than canola oil, providing a richer and more complex taste to the salsa.
Cilantro Lime Salsa In a large bowl, combine the tomatoes, onions, celery, green pepper, and 1/4 cup chopped cilantro. In a small bowl, whisk the juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt; pour over vegetables and toss to coat. Refrigerate at least 1 hour. Serve with tortilla chips. Refrigerate leftovers.
Tropical Salsa In a large bowl, combine the tomatoes, onions, celery, green pepper, pineapple chunks, and 1/4 cup chopped cilantro. In a small bowl, whisk the juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon salt; pour over vegetables and toss to coat. Refrigerate at least 1 hour. Serve with tortilla chips. Refrigerate leftovers.
Black Bean and Corn Salad: This simple side dish is the perfect accompaniment to the fresh flavors of the Tomato Salsa. The combination of black beans, sweet corn, and fresh herbs provides a delicious contrast to the tangy salsa.
Mexican Rice: This flavorful side dish is a great complement to the Tomato Salsa. The combination of rice, tomatoes, onions, garlic, and spices provides a delicious contrast to the tangy salsa. The Mexican Rice provides a hearty and satisfying base to the meal that is sure to be enjoyed by all.
FAQ
Q: How long should I refrigerate the salsa?
A: At least 1 hour, and any leftovers should be refrigerated.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes. Just make sure to peel and dice them before adding to the salsa.
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Fun facts:
Fun Fact 1:Tomato salsa is believed to have originated in Mexico, where it is a popular condiment. It is believed to have been eaten by Aztec and Mayan cultures before the arrival of Europeans in the 16th century.
Fun Fact 2:Tomato salsa has become a popular condiment in the United States and is often served with Mexican food. It was made famous in the 1980s by celebrity chef Wolfgang Puck, who served it with his signature dish, Mexican-style pizza.