Chopped Vegetables Salsa Recipes

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FRESH VEGETABLE SALSA

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



Fresh Vegetable Salsa image

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 :

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

GARDEN VEG SALSA

We love this salsa made mostly with fresh garden vegetables. It's healthy, and you can easily adjust the ingredients to suit your own tastes. -Dawn Gilson, Denmark, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 6 cups.

Number Of Ingredients 13



Garden Veg Salsa image

Steps:

  • In a large bowl, combine the first 12 ingredients; toss to combine. Refrigerate, covered, until serving. Serve with chips.

Nutrition Facts :

3 large tomatoes, chopped
1 cup chopped cucumber
1 medium sweet yellow or red pepper, chopped
3/4 cup chopped zucchini
1 small red onion, finely chopped
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons olive oil
1 tablespoon white vinegar
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
Tortilla chips

CHOPPED VEGETABLES SALSA

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 9



Chopped Vegetables Salsa image

Steps:

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

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

CHOPPED SALAD WITH SALSA VERDE DRESSING

Categories     Salad     Blender     Leafy Green     Onion     Tomato     Side     Quick & Easy     Dinner     Lunch     Summer     Healthy     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 15



Chopped Salad with Salsa Verde Dressing image

Steps:

  • Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper.
  • Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)

THE BEST FRESH TOMATO SALSA

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9



The Best Fresh Tomato Salsa image

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

FRESH CHOPPED SALSA

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



Fresh Chopped Salsa image

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

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

CHOPPED VEGETABLE SALAD

Yield 12

Number Of Ingredients 15



Chopped Vegetable Salad image

Steps:

  • In a large mixing bowl combine the chopped broccoli, chopped cauliflower, diced celery, tomatoes, cucumbers, peas, olives, and bacon. Gently toss.
  • In another bowl combine all of the dressing ingredients. Stir until sugar is dissolved and all is mixed well.
  • Pour over the vegetable mixture and stir in well.
  • Stir in the Craisins and sunflower seeds, reserving a few to sprinkle on top of the salad for serving.
  • Chill for an hour before serving.

Nutrition Facts : Servingsize 1 serving, Calories 3811 kcal, Fat 310 g, SaturatedFat 49 g, Cholesterol 152 mg, Sodium 5073 mg, Carbohydrate 177 g, Sugar 98 g, Protein 66 mg

3 cups chopped fresh broccoli
3 cups chopped fresh cauliflower
5 stalks celery (diced)
1 (10.5 ounce) package cherry tomatoes (halved)
2 cucumbers (peeled and diced)
2 cups frozen peas (thawed)
1 (6 ounce) can black olives (drained and sliced)
8 strips bacon (cooked and crumbled)
1 1/2 cups mayonnaise
1/4 cup sugar
3 Tablespoons grated Parmesan cheese
1 1/2 Tablespoons Apple Cider Vinegar
1/4 teaspoon salt
1 cup Craisins
3/4 cup sunflower seeds

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