Homemade Classic Tomato Salsa Recipe

Homemade classic tomato salsa recipe. Mexican fresh tomato salsa, vegan-friendly recipe. Great with tortilla chips, carnitas, and corn cakes. You may also like:

Summer Tomato Salsa Recipe

Great for grilled herbed crostini, pita or tortilla chips.

Makes 1½ cups (375 ml)

Ingredients: 1¼ cups diced tomato, 1/2 cup diced shallots, 5 teaspoons extra virgin olive oil, 1 tablespoon chiffonade fresh basil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper

Instructions: In a large mixing bowl, combine diced tomato, shallots, extra virgin olive oil, chiffonade basil, vinegar, and seasoning. Mix well. Cover then set aside and allow standing at room temperature for at least 1 hour.

Green Tomato Salsa Recipe

Great with tortilla chips, crisp beet chips, and pita bread.

Makes about 1½ cups (375 ml)

Ingredients: 1¼ cups diced green tomatoes, 1/4 cup finely diced yellow onion, 1/4 cup diced red tomato, 2 tablespoons freshly squeezed lime juice, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon finely diced seeded jalapeño pepper, 1/4 teaspoon salt

Instructions: In a large mixing bowl, combine all ingredients. Mix well. Wrap with plastic wrap and let stand at room temperature for at least one hour to allow flavors to meld. Serve with your favorite chips.

Tomato and Spinach Salsa Recipe

This easy and delicious salsa can garnish the baked crostini, potato chips or black bean and feta shooter.

Makes 1½ cups (375 ml)

Ingredients: 1¼ cups diced ripe tomato, 1 cup chiffonade spinach leaves, 1 teaspoon freshly squeezed lemon juice, 1 clove garlic, peeled and minced, 1/4 teaspoon chopped fresh thyme leaves, 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper

Instructions: In a large bowl, combine all salsa ingredients. Stir well. Cover and set aside. Serve within 3 hours of preparation.

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Homemade Classic Tomato Salsa Recipe

Ingredients

• 2 cups diced ripe tomatoes
• 1/4 cup finely chopped green onion
• 1/4 cup very finely chopped fresh cilatro leaves
• 2-4 serrano chiles, seeded and minced
• 1 clove garlic, peeled and pureed
• 1 tablespoon freshly squeezed lime juice
• 1/2-1 teaspoon salt

Method