19 cool tomato salsa Recipes

cucumbers - peeled, seeded, and chopped, tomatoes, chopped, chopped green bell pepper, jalapeno pepper, seeded and minced, onion, chopped, garlic, minced, lime juice, minced fresh parsley, minced fresh cilantro, dried dill weed, salt, tortilla chips

lean ground beef, water, taco seasoning mix, divided, whole wheat pita bread, reduced-fat cream cheese, at room temperature, nonfat sour cream, salsa, lettuce, tomato, diced, reduced-fat cheddar cheese, shredded

olive oil, pork tenderloin, trimmed , cut into 1/3-inch pieces, jalapeno, minced, chili powder, ground cumin, ground cinnamon, ground allspice, golden raisin, fresh lime juice, chopped toasted almonds, sour cream, all-purpose flour, masa harina (corn tortilla mix), baking powder, salt, unsalted butter, melted, cooled, water , plus, water, eggs, sour cream, chopped tomatoes, chopped fresh cilantro, fresh lime juice, chopped chipotle chiles in adobo, ground cumin

eggs, flour, baking powder, butter, melted cooled, diced mild green chilies, tomatoes, diced, diced mushroom, diced onion, mild italian sausage, cottage cheese, shredded monterey jack cheese (1lb), mild salsa, on the side (optional)

vegetable oil, yellow onions, chopped, garlic cloves, minced, jalapeno peppers, minced (or to taste), sun-dried tomatoes, minced, capers, drained, tomato paste, chili powder, ground cumin, cayenne (or to taste), lean ground beef, lean ground turkey, breadcrumbs, milk, tomatoes, finely diced (or chopped ), white onion, finely diced, fresh cilantro, finely chopped, cider vinegar, sugar

ear fresh corn, tomatoes, seeded and chopped, ripe avocado peeled, pitted and chopped, red onion, chopped, limes, juiced, red wine vinegar, cilantro, chopped, splash olive oil, splash red wine vinegar

cucumbers, diced, vine ripe tomatoes, diced, cilantro, finely chopped, red onion diced, diced jalapeno, rice wine vinegar, dry ranch dressing, salt and pepper, to taste

lean ground beef, water, taco seasoning, divided, whole wheat pitas, reduced-fat cream cheese, at room temperature, salsa, lettuce, tomato, diced, reduced-fat cheddar cheese, shredded

unsalted butter, melted and cooled slightly, chopped yellow onions, chopped celery, mayonnaise, fresh lemon juice, extra-virgin olive oil, chopped green onions (green parts only ), chopped chives, chopped fresh parsley leaves, salt, freshly ground black pepper, cayenne, jumbo lump crabmeat , picked over for shells and cartilage, fine dry bread crumbs, all-purpose flour, egg, milk, panko (japanese bread crumbs), vegetable oil, recipe mango salsa , recipe follows, recipe spiced tomato glaze , recipe follows, recipe cilantro-avocado emulsion , recipe follows

whole tomatoes (1/2 of the can pureed and 1/2 of the can chopped), rotel tomatoes, green chilies, diced, jalapeno pepper, diced (i only use 1/4 cup), white onion, diced, carrot, peeled and diced, salt , to taste, pepper , to taste, garlic, lime juice, tomato sauce , to cool if needed

zucchini, tomatoes, potato, cooked cooled and finely diced, scallion, finely sliced, parsley, finely chopped, sour dill pickles, garlic, finely chopped, anchovy, finely chopped, lemon juice, olive oil, salt and pepper

avocado, chopped, corn, drained (or 1-1/2cup frozen corn cooked drained and cooled), black beans, rinsed and drained, ripe tomato, seeded and chopped (more if you like ), purple onion, chopped, green pepper, chopped, cilantro, chopped, olive oil, red wine vinegar or 1/4 cup balsamic vinegar, good seasons italian dressing (just the dry spices, not prepared)

corn kernels (frozen , or cut from 3 to 4 ears), olive oil, yellow tomatoes, chopped (about 1/2 lb), garlic clove, chopped fresh jalapeno pepper , seeds included if desired (approximate, this is to taste), fresh lemon juice, cumin seed, toasted and cooled, salt (to taste), scallions, finely chopped

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

sour cream, salsa (i use pace picante), head of lettuce, chopped (or mixed salad greens to taste), roma tomatoes, chopped, onion, chopped, pitted olives, drained and finely chopped (can size is approximate), roast beef, cooked and finely chopped (i used leftover roast) or 1/2 lb lean ground beef, cooked, drained and cooled, cheddar cheese, shredded, red kidney beans (optional, can size is approximate ) or 1 (15 oz) can pinto beans, drained and rinsed (optional, can size is approximate), doritos, crushed (i used equal amounts of nacho cheese, spicy nacho and black pepper jack flavors to equal 1 bag)

cucumbers, cider vinegar, water, sugar, salt, pepper, cooked drained cooled ground beef, water, taco seasoning mix, paprika, pepper, shredded cheddar cheese, crescent roll dough, shredded lettuce, chopped tomatoes, diced onion, chopped black olives, salsa, sour cream (optional)

fat-free vegetarian refried beans, flour tortillas, diced tomatoes, corn, cooked, drained and cooled, sharp cheddar cheese, cilantro, finely chopped, avocados, mashed, low-fat sour cream, salsa