Best Red Tomato Salsa Recipes

GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE

Steps:

• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
• Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
• Combine all ingredients in a blender and blend for 1 minute.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
• Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.

ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA

Steps:

• Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
• Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Steps:

• For Tacos:.
• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
• Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
• For Citrus Vinaigrette:.
• Combine all ingredients in a blender, and blend for 1 minute.
• For Red Cabbage Slaw:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Tomato And Avocado Salsa:.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Charred Pineapple-Habanero Hot Sauce:.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
• Peel the pineapple, remove the core, and coarsely chop the flesh.
• Heat oil in a medium saucepan over med-high heat.
• Add the onion, and cook until soft.
• Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
• Transfer to a blender, and blend until smooth.
• Season with salt, pepper, and honey, to taste.
• Strain the mixture into a bowl.
• *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

RED PEPPER & TOMATO SALSA

Steps:

• Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

RED AND GREEN TOMATO SALSA

Steps:

• If using tomatillos, discard outer husks and rinse tomatillos under warm water.
• Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered.

GRILLED MAHIMAHI TACOS WITH RED CABBAGE SLAW AND TOMATO AND AVOCADO SALSA

Steps:

• Preheat grill. Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side. Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork. Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.

TOMATO, PEACH AND RED ONION SALSA

Steps:

• In a large bowl, gently toss together the diced tomatoes, peaches, red onion, minced herbs, jalapeno, vinegar and 1/4 cup of the olive oil. Add fine sea salt and pepper to taste. Let stand at room temperature while preparing the bread.
• Mix the remaining 1/3 cup olive oil with the garlic in a small bowl. Cut the bread into 16 to 24 1/2-inch slices. Brush one side of each slice with the garlic oil. (If a heat source is available, grill or toast the slices until golden brown on both sides.) Place the bread slices on a serving platter. Top each slice with sunflower sprouts, then with a generous spoonful of the salsa. Sprinkle each with a pinch of kosher salt. Serve immediately as an appetizer.

FETA, RED ONION AND TOMATO SALSA

Steps:

• Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.

MATBUCHA -- MOROCCAN GRILLED RED PEPPERS & TOMATO SALSA

Steps:

• Grill or flame-roast the peppers and tomatoes.
• If you don't have a grill available, roast the peppers and tomatoes in the oven.
• After removing from the flame or heat source, place them in a paper bag and seal.
• After 5-10 minutes, the skins will peel off easily.
• Peel and seed peppers and tomatoes.
• Slice and chop into small cubes.
• Add garlic to vegetables and mix.
• Squeeze lemon juice and drizzle oil over salad.
• Stir.
• Salt to taste.
• Refrigerate.
• Serve cold.

RED LENTIL-RICE CAKES WITH SIMPLE TOMATO SALSA

Steps:

• 1. To prepare salsa, combine first 5 ingredients; set aside at room temperature. 2. To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water; drain. Place lentils in a large bowl. 3. Combine remaining 1 cup water and rice in pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils. 4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, fennel seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes. 5. Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of rice mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and remaining rice mixture. Serve with salsa.

RED TOMATO SALSA

Steps:

• Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
• Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

TOMATO AND RED ONION SALSA

Steps:

• Combine all ingredients in a bowl. Chill until ready to serve.