Back to Fresh Tomato Salsa

All Reviews for Fresh Tomato Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 3 1/2 cups

edf_jul06_insea_tomato_sals.jpg

Ingredients

Ingredient Checklist

1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded

1/2 medium red onion, minced (1/2 cup)

1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced

1 small garlic clove, minced

1/2 cup chopped fresh cilantro

2 tablespoons freshly squeezed lime juice

Coarse salt

Tortilla chips, for serving (optional)

      Cook's Notes

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 3 1/2 cups

edf_jul06_insea_tomato_sals.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes 3 1/2 cups

Recipe Summary

Yield: Makes 3 1/2 cups

Yield: Makes 3 1/2 cups

Makes 3 1/2 cups

edf_jul06_insea_tomato_sals.jpg

edf_jul06_insea_tomato_sals.jpg

Ingredients

Ingredients

  • 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
  • 1/2 medium red onion, minced (1/2 cup)
  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
  • 1 small garlic clove, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
  • Tortilla chips, for serving (optional)

Directions

Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

      Cook's Notes

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

Cook’s Notes

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

Reviews (9)

Add Rating & Review

141 Ratings

5 star values:

                                  33

4 star values:

                                  24

3 star values:

                                  47

2 star values:

                                  24

1 star values:

                                  13

Reviews (9)

Add Rating & Review

141 Ratings

5 star values:

                                  33

4 star values:

                                  24

3 star values:

                                  47

2 star values:

                                  24

1 star values:

                                  13

Add Rating & Review

141 Ratings

5 star values:

                                  33

4 star values:

                                  24

3 star values:

                                  47

2 star values:

                                  24

1 star values:

                                  13

141 Ratings

5 star values:

                                  33

4 star values:

                                  24

3 star values:

                                  47

2 star values:

                                  24

1 star values:

                                  13

141 Ratings

5 star values:

                                  33

4 star values:

                                  24

3 star values:

                                  47

2 star values:

                                  24

1 star values:

                                  13
  • 5 star values:
  • 33
  • 4 star values:
  • 24
  • 3 star values:
  • 47
  • 2 star values:
  • 24
  • 1 star values:
  • 13

Martha Stewart Member

Rating: Unrated

03/06/2015

                This is almost the same as my recipe. I'm from Nicaragua, and one thing they add there which I love doing is adding little bit of white vinegar. After letting the salsa sit for about 5 minutes, it tastes amazing! I usually use the cap of the vinegar container to measure and make sure I don't add too much.

Martha Stewart Member

Rating: 5 stars

08/30/2013

                I know this is a good recipe because it is basically the same as my own recipe. I would recommend roasting the peppers for extra flavor and even experimenting with different peppers, like chipotle peppers (yum--very tasty!)
                Also I prefer using Texas sweet onions (the large sweet yellow onions) rather than purple onions. The lime juice and cilantro really give it a fresh taste. Sea salt is also a very good ingredient.

Martha Stewart Member

Rating: Unrated

08/21/2013

                Very good basic recipe.  I added more onion and garlic,  but that's my taste preference.  Anyone can easily alter the ratio of ingredients in this recipe,  if they find it bland.

Martha Stewart Member

Rating: Unrated

01/18/2013

                This is a really delicious BASIC salsa recipe.  I have no idea why anyone would say it tastes disgusting.  You have to make sure you have fresh ingredients though, particularly, fresh, and tasty, tomatoes.  You can't make tasty salsa without tasty ingredients!  I use a jalepeno (and remove some of the seeds for my kids) and extra garlic every time.  Salt plentifully.  We serve it with everything Mexican - tonight chicken enchiladas, but also with carnitas tacos, chicken/steak fajitas.  Love it!

Martha Stewart Member

Rating: Unrated

12/18/2012

                THIS TATSES DISGUSTING!
                I made this and i basically thru up as i put it in my mouth you suck martha stewert

Martha Stewart Member

Rating: 5 stars

08/20/2012

                Excellent, simple salsa recipe! Fresh, in-season produce make all the difference and are absolutely critical in achieving a good outcome. There is no way this is flavorless unless flavorless ingredients were used. Tastes better the longer it sits. HIGHLY recommend!

Martha Stewart Member

Rating: Unrated

07/28/2012

                Completely delicious!

Martha Stewart Member

Rating: Unrated

05/06/2008

                There was very little flavor. I WOULD NOT recommend this recipe. It was a waste of great fresh ingredients!

Martha Stewart Member

Rating: Unrated

02/05/2008

                Ron made this around noon and it was delicious, he made the Flour Tortilla Chips to go with it.  WOW!   This is definitely a keeper.  Great for game days.

Martha Stewart Member

Rating: Unrated

03/06/2015

                This is almost the same as my recipe. I'm from Nicaragua, and one thing they add there which I love doing is adding little bit of white vinegar. After letting the salsa sit for about 5 minutes, it tastes amazing! I usually use the cap of the vinegar container to measure and make sure I don't add too much.

Rating: Unrated

Rating: 5 stars

08/30/2013

                I know this is a good recipe because it is basically the same as my own recipe. I would recommend roasting the peppers for extra flavor and even experimenting with different peppers, like chipotle peppers (yum--very tasty!)
                Also I prefer using Texas sweet onions (the large sweet yellow onions) rather than purple onions. The lime juice and cilantro really give it a fresh taste. Sea salt is also a very good ingredient.

Rating: 5 stars

Rating: Unrated

08/21/2013

                Very good basic recipe.  I added more onion and garlic,  but that's my taste preference.  Anyone can easily alter the ratio of ingredients in this recipe,  if they find it bland.

Rating: Unrated

01/18/2013

                This is a really delicious BASIC salsa recipe.  I have no idea why anyone would say it tastes disgusting.  You have to make sure you have fresh ingredients though, particularly, fresh, and tasty, tomatoes.  You can't make tasty salsa without tasty ingredients!  I use a jalepeno (and remove some of the seeds for my kids) and extra garlic every time.  Salt plentifully.  We serve it with everything Mexican - tonight chicken enchiladas, but also with carnitas tacos, chicken/steak fajitas.  Love it!

Rating: Unrated

12/18/2012

                THIS TATSES DISGUSTING!
                I made this and i basically thru up as i put it in my mouth you suck martha stewert

Rating: 5 stars

08/20/2012

                Excellent, simple salsa recipe! Fresh, in-season produce make all the difference and are absolutely critical in achieving a good outcome. There is no way this is flavorless unless flavorless ingredients were used. Tastes better the longer it sits. HIGHLY recommend!

Rating: Unrated

07/28/2012

                Completely delicious!

Rating: Unrated

05/06/2008

                There was very little flavor. I WOULD NOT recommend this recipe. It was a waste of great fresh ingredients!

Rating: Unrated

02/05/2008

                Ron made this around noon and it was delicious, he made the Flour Tortilla Chips to go with it.  WOW!   This is definitely a keeper.  Great for game days.

All Reviews for Fresh Tomato Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Fresh Tomato Salsa

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest