The Realtors Salsa Romana Not Hot Recipes

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THE REALTOR'S SALSA ROMANA (NOT HOT)

Use this like bruschetta on pasta, fish and garlic toast. I really like it served with a big, juicy steak off the grill. In the summertime when the tomatoes are fresh, this is a fabulous way to use them up! Sometimes I add about a couple of teaspoons of lemon juice for extra zing. It needs to sit for an hour or 2 so the flavors can blend so be sure to allow time for that.

Provided by Realtor by day

Categories     Vegetable

Time 10m

Yield 3 cups

Number Of Ingredients 8



The Realtor's Salsa Romana (Not Hot) image

Steps:

  • Thoroughly combine all the ingredients together in a mixing bowl.
  • Allow to sit at room temperature for 1-2 hours before serving.

Nutrition Facts : Calories 162.4, Fat 14, SaturatedFat 1.9, Sodium 784.8, Carbohydrate 9.2, Fiber 2.9, Sugar 4.6, Protein 2.2

1 lb roma tomato (Italian plums, about 8 big ones)
4 tablespoons finely diced red onions
3/4 cup lossely packed julienned basil leaves
1 tablespoon finely minced garlic clove
3 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon balsamic vinegar (or cider vinegar)

ROASTED ROMA TOMATO SALSA

This awesome recipe for hearty spiced salsa may have a lot of ingredients, but really, it's all just "to taste". Just try not to skip out on any of them - they each add unique dimension and depth!

Provided by katii

Categories     Sauces

Time 1h5m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 19



Roasted Roma Tomato Salsa image

Steps:

  • Lay the tomatoes and onions (and peppers, if desired) on a parchment paper-lined baking sheet and broil in the oven until skins are dry, hard, and slightly browned, and onions are well-browned (this can take anywhere from 10 minutes to 1 hour, depending on how ripe your tomatoes are).
  • While still hot, remove tomatoes from sheet and place (with skins) in a large ramekin or bowl.
  • Mash the tomatoes slightly.
  • Add in onion and peppers; stir.
  • While still very hot, drop the chocolate chip in and stir until melted.
  • Stir in corn.
  • Stir in next 11 ingredients, stirring well until very well combined.
  • Stir in vinegar and water; stir well (again!).
  • Serve warm or cold, but store in the refrigerator for up to 5 days.
  • Enjoy!

Nutrition Facts : Calories 55.5, Fat 0.5, SaturatedFat 0.1, Sodium 9.6, Carbohydrate 12.6, Fiber 2.6, Sugar 6, Protein 2

12 roma tomatoes, halved
1/4 cup onion, chopped
1 baby red bell pepper, chopped
1 baby orange bell pepper, chopped
1 chocolate chips
1/4 cup corn kernel
1 teaspoon jamaican jerk spice
1/4 teaspoon garlic salt
1/2 teaspoon marinara seasoning
1/2 teaspoon italian seasoning
1/4-1/2 teaspoon chili powder
2 teaspoons dried chopped onion flakes
2 teaspoons cinnamon sugar
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon paprika
2 teaspoons minced garlic
1/8 cup white vinegar
1 tablespoon water

SALSA ROMANA

Make and share this Salsa Romana recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 10m

Yield 3 cs.

Number Of Ingredients 6



Salsa Romana image

Steps:

  • Thoroughly combine all the ingredients together in a mixing bowl.
  • Allow to sit at room temperature for 1 hour before serving.

8 roma tomatoes, diced (about 1 pound)
3 tablespoons finely diced red onions
3/4 cup loosely packed julienned basil leaves
1 teaspoon finely minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon salt

BEST "NOT TOO HOT" SALSA

I have a favorite Mexican restaurant here that I like especially for their salsa. I commented to one of the waitresses one time that I would love to have the recipe to their salsa and she just up and gave it to me and I've been in 7th heaven since.

Provided by Katrina Hapner

Categories     Sauces

Time 15m

Yield 1-2 cups

Number Of Ingredients 4



Best

Steps:

  • Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender.
  • Add finely chopped green onion, the red pepper and salt.
  • Pulse a few times in blender until the consistency of salsa.
  • You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc.
  • It tastes better if chilled overnight as all the tastes combine together.

Nutrition Facts : Calories 185.9, Fat 2, SaturatedFat 0.5, Sodium 1220.2, Carbohydrate 40.7, Fiber 12.9, Sugar 24.7, Protein 9.3

1 (28 ounce) can whole tomatoes
6 green onions, s chopped up very fine
1/2 teaspoon ground cayenne pepper
1/2-1 teaspoon salt, to taste

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