Best Salsa Del Sol Recipes

TONY'S RIDICULOUSLY EASY HOMEMADE SALSA

Tony's Ridiculously Easy Homemade Salsa image

Tony's ridiculously easy homemade salsa recipe with fresh tomatoes and a kick of heat from jalapeño. This homemade salsa is bursting with flavor and comes together right in your blender or food processor! Make it chunky or smooth and serve it with chips, on nachos, in burritos and more.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Appetizer Dairy Free Gluten Free Grain Free Nut Free Snack Vegan Vegetarian

Time 1h15m

Number Of Ingredients 10

Ingredients

1 1/2 pounds tomatoes (vine-ripe, roma or heirloom), cored and quartered -- I like Roma best for texture
1/2 medium yellow onion, roughly chopped
1 green onion, ends trimmed
2-3 cloves of garlic, finely chopped
2 jalapeños (with seeds If you like heat!), diced
1 heaping handful of cilantro (about 1/2 cup)
Half a lime, juiced
Pinch of cumin
Pinch of sugar
Salt, to taste

Steps:

Add all ingredients to a blender or food processor and pulse until it gets to the desired consistency; you can make it chunky or smooth! I like a little bit of texture so I go with slightly chunky. Add salt to taste. Chill salsa for 1-2 hours or overnight to let flavors come together. Serve with chips, on nachos, on chili, or anything you like!

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 31 kcal, Fat 0.4 g, SaturatedFat 0.1 g, Carbohydrate 6.7 g, Fiber 1.7 g, Sugar 0.9 g, Protein 1.2 g

SALSA DEL SOL

Salsa Del Sol image

This salsa is chock-full of sun-loving ingredients like tomatoes, olives and capers. It's a splendid accompaniment to grilled halibut steaks, pork chops, sliced eggplant or sourdough bread.

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

1 8-ounce onion, cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sugar
2 cups chopped seeded tomatoes
1/3 cup chopped pitted green olives
1/3 cup chopped pitted Greek olives (such as Kalamata)
3 tablespoons chopped fresh basil
1 tablespoon drained capers
2 teaspoons red wine vinegar
1 teaspoon anchovy paste

Steps:

Preheat oven to 450°F. Place onion wedges on baking sheet. Brush with 1 tablespoon olive oil. Sprinkle with sugar. Season onion wedges with salt and pepper. Roast onion wedges until golden brown, turning occasionally, about 30 minutes.
Combine all remaining ingredients in large bowl. Chop roasted onion. Mix onion and remaining 1 tablespoon olive oil into tomato mixture. Season salsa to taste with salt and pepper. (Salsa can be prepared 1 day ahead. Cover tightly and refrigerate. Bring salsa to room temperature before using.)