Salsa Fresca Salad Recipes

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SALSA FRESCA SALAD

Reserve some salsa to stir into the Chicken-Chile Stew.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h10m

Yield Makes 8 cups

Number Of Ingredients 9



Salsa Fresca Salad image

Steps:

  • Stir together tomatoes, onion, jalapenos, garlic, cilantro, salt, vinegar, and sugar in a bowl. Spoon over lettuce hearts and serve.

12 plum tomatoes, cored and coarsely chopped
1 medium red onion, finely chopped
2 jalapenos, ribs and seeds removed, finely chopped
2 cloves garlic, minced
1 1/2 cups lightly packed fresh cilantro stems and leaves, coarsely chopped
1 3/4 teaspoons coarse salt
2 tablespoons red-wine vinegar
2 teaspoons sugar
3 romaine-lettuce hearts, thinly sliced

EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)

My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.

Provided by thebioteacher

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 40m

Yield 6

Number Of Ingredients 6



Ex-Girlfriend's Mom's Salsa Fresca (Pico de Gallo) image

Steps:

  • Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g

1 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped - or more to taste
2 limes, juiced
2 ½ cups Roma (plum) tomatoes, seeded and chopped
½ cup chopped fresh cilantro
1 teaspoon salt

SALSA FRESCA

Provided by Tyler Florence

Time 25m

Yield 2 cups

Number Of Ingredients 8



Salsa Fresca image

Steps:

  • In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

4 ripe tomatoes, chopped
1/4 red onion, chopped
1 jalapeno, minced
8 cilantro sprigs, chopped
3 garlic cloves, minced
Juice of 1 lime
1/4 cup olive oil
1/2 teaspoon salt

SALSA FRESCA

This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.

Provided by Martha Rose Shulman

Categories     dips and spreads, side dish

Time 10m

Yield 2 cups

Number Of Ingredients 7



Salsa Fresca image

Steps:

  • Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
  • In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams

1/4 small white or red onion, minced
1 teaspoon red wine vinegar
1 pound fresh, ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
4 tablespoons chopped fresh cilantro, more to taste
1 to 3 teaspoons fresh lime juice (optional)
Salt to taste

GRILLED SWORDFISH WITH SALSA FRESCA

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 8



Grilled Swordfish with Salsa Fresca image

Steps:

  • Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine. Add 2 tablespoons olive oil and season with salt and pepper. Let sit at room temperature for at least an hour for all the flavors to come together.
  • Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Drizzle the swordfish with olive oil and sprinkle with salt and pepper on both sides. Place on the direct-heat side of the grill and cook until nicely charred, 2 to 3 minutes per side. Move to the indirect-heat side of the grill, close the lid and cook until cooked through, another 3 to 4 minutes. Remove from the grill to rest, about 5 minutes. Serve the swordfish with the salsa spooned over the top.

2 heirloom tomatoes, small dice
1 jalapeño, minced (ribs and seeds removed if you'd like less heat)
1 small red onion, minced
1/4 cup chopped fresh cilantro
Juice of 2 limes
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
4 swordfish steaks, skin and bloodline removed

SALSA SALAD

Chunks of avocado, tomato, red and green peppers, and plenty of cilantro give flavor to this refreshing and colorful salad, and jalapeno peppers give it a hint of heat. Dressing is just a simple squeeze of lime juice.

Provided by Scratchcook

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 10



Salsa Salad image

Steps:

  • In a large salad bowl, lightly mix the tomatoes, cilantro, green and red bell peppers, jalapeno peppers, green onions, and sweet red onion until thoroughly combined. Gently toss with avocado pieces, and squeeze lime juice over the salad. Sprinkle with salt to serve.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 18.3 g, Fat 14.4 g, Fiber 9.6 g, Protein 4 g, SaturatedFat 2.1 g, Sodium 214.4 mg, Sugar 6.5 g

4 large ripe tomatoes, cut into bite-size pieces
1 bunch cilantro, stems cut off and leaves coarsely chopped
1 large green bell pepper, cut into bite-size pieces
1 large red bell pepper, cut into bite-size pieces
2 jalapeno peppers, finely chopped
3 green onions, chopped
½ sweet red onion, chopped
2 large avocados, pitted and cut into bite-sized pieces
1 lime, juiced
½ teaspoon salt, or to taste

FRESH SALSA FRESCA

Simple and flavorful fresh salsa. Adjust the individual amounts as desired. Serve as a topper for tacos, burritos, etc or just eat with chips.

Provided by puppitypup

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5



Fresh Salsa Fresca image

Steps:

  • Mix all ingredients and let sit for 15 minutes or so, to let flavors meld.
  • Try to use kosher salt rather than table salt. It's milder and sweeter.
  • Note: To make ahead, do your chopping the day before and combine ingredients 20 minutes before serving.

Nutrition Facts : Calories 20.1, Fat 0.8, SaturatedFat 0.1, Sodium 26.6, Carbohydrate 3.1, Fiber 0.7, Sugar 1.6, Protein 0.5

3 -4 plum tomatoes, seeded and minced
1 sweet onion, minced
1/4 cup coarsely chopped fresh cilantro
1 teaspoon olive oil
1 pinch kosher salt

SALSA FRESCA

Serve this fresh salsa as a topping for tortilla chips or as a condiment for grilled steak or shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7



Salsa Fresca image

Steps:

  • In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic, and fresh lime juice. Season with salt and pepper and stir to combine. Let sit at least 15 minutes (or, covered, up to 4 hours). Stir in cilantro leaves just before serving.

Nutrition Facts : Calories 22 g, Fiber 1 g, Protein 1 g

2 medium tomatoes, roughly chopped (1 1/2 cups)
1 small white onion, diced small (2/3 cup)
1 jalapeno, minced
1 garlic clove, minced
1 tablespoon fresh lime juice
Coarse salt and ground pepper
1/2 cup loosely packed fresh cilantro leaves, roughly chopped

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