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Onion, Tomato, and Bell Pepper Citrus Salsa

Onion, Tomato, and Bell Pepper Citrus Salsa



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Ingredients

  • 4 large tomatoes, chopped
  • 1 cup chopped sweet onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • 3 tablespoons chopped seeded jalapeño chilies
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons fresh lime juice

Recipe Preparation

  • Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. DO AHEAD: Can be made 4 hours ahead. Cover and keep refrigerated.

Recipe by Quincy Ships Brewing Company of Boston MAReviews Section

Salsa Criolla

Salsa criolla (or sarza criolla) is a very popular South American sauce that is well-known in Argentina.

Salsa criolla literally means Creole sauce. Creole cuisine, like indigenous, Spanish or African cuisines, are the culinary soul of the continent, so it is not uncommon to find the same recipe from one country to another or at least very similar variants of these recipes. In Argentina, it is customary to call Argentines of Spanish origin, the Criollos.

What is salsa criolla?

Argentinian salsa criolla consists of vegetables (red onions and scallions, red and green bell peppers, tomatoes), finely chopped and macerated in a mixture of oil and vinegar and seasoned with cumin and black pepper. Garlic and parsley are sometimes added depending on what you intend to serve the sauce with. It is a pretty vinegary sauce since it uses a spoon of vinegar for two of oil.

In Argentina, these small sauces and condiments are often served during an asado, a term that describes both the technique of grilling or roasting a meat as well as the event itself. This type of cooking, on embers, typically takes hours.

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Salsa criolla is a wonderful accompaniment to meat or fish, fried or grilled on the barbecue, which Argentines love. It is also an accompaniment of choice for the famous empanadas. In Argentina, it is not uncommon to offer a side of salsa criolla and one of chimichurri as condiments, both in restaurants and at home.

Salsa criolla is also used in sandwiches as a base on bread before adding grilled meat, usually sausages, but also processed cheese. People call these sandwiches, choripán. With fried ingredients, salsa criolla brings a lot of freshness and a welcome acidity to counterbalance the fat. It can also be served with fried rice, toasts and fried eggs. Or it can be used to season salads or just avocados.

The country has many Creole sauce recipes that are more or less spicy or acidic. Because of the presence of vinegar, which is a very good preservative, and because it can be prepared very quickly, it is customary to always have a jar ready at home. The sauce is also commercially available but it is so quick and easy to make and the freshness is incomparable.

What is the origin of salsa criolla?

The origin of salsa criolla goes back to adobo. In Spanish, adobo means marinade or sauce. The principle is simple: use oil and vinegar as a preservative but also as a way to mildly cook the vegetables or other foods that are immersed. This is a typical method of Spanish and Portuguese cuisine. The same technique that is used for boquerones, these anchovies prepared with garlic and parsley, for example. It is safe to assume that this method was imported during the colonization of South America by the Spanish and Portuguese conquistadors.

Marinades around the world

In many culinary traditions around the world, the marinade is used to season, tenderize and/or to preserve the food. It can be meat, fish or vegetables.

The principle is almost always the same: immerse the ingredients to marinate in liquids (vinegar, oil, wine, liquor, fruit juice, yoghurt, etc.) and season with spices and/or herbs (garlic, onions, bay leaves, pepper, salt, pepper, spices, etc.). There are also dry marinades, always with spices and herbs, directly applied to meat, fish or vegetables.

In the Philippines, you will find the traditional Filipino adobo, that is not related to the Spanish method. In France, the red wine marinade for coq au vin, boeuf bourguignon or daube. In India, tandoori chicken with a yoghurt marinade. In the Middle East and Central Asia, you will find shashlik, meat, often lamb, marinated in vinegar. And there is of course ceviche, the traditional Peruvian and popular Latin American dish, consisting of fish and seafood marinated in lime or other citrus fruits.

The various South American versions close to salsa criolla may or may not include fresh herbs, different varieties of peppers, spices such as cumin, garlic and/or onions, lemon or vinegar. Vegetables can also vary.

We can mention the Colombian hogao sauce which consists simply of tomatoes, onion and scallion, garlic and olive oil. Let’s also mention the famous chimichurri sauce, from Argentina as well. The latter, however, is more spicy and powerful than salsa criolla as it contains a lot of garlic, pepper and especially several aromatic herbs and in large quantities (parsley, cilantro, tarragon, oregano, thyme). You will also find salsa pebré in Chile, aji picante in Colombia, and the sauce chien in the French West Indies and Guyana.


Texas Citrus Salsa

I’ve always loved grapefruit. It was one of my favorite childhood snacks — slice one in half and sprinkle some sugar on it and I was good. Even now, I love to eat grapefruit slices for breakfast. This Texas Citrus Salsa is a yummy and unique way to use grapefruit.

I recently had the chance to attend a cooking workshop by the TexaSweet Citrus Council and Central Market, where we learned how to make five dishes using grapefruits. They were *so* yummy!

I even learned how to properly segment a grapefruit. This is now a life skill that I am proud to possess, and one that comes in handy when making this Texas Citrus Salsa.

I made this to serve with some chicken tacos last weekend, and they were *awesome.* This salsa is sweet, with a punch of spice from the jalapeños and some tang from the grapefruit. I’ll share that grapefruit-inspired recipe later this week, too.

For now, grab a bag of chips and enjoy this tasty salsa!

Texas Citrus Salsa
Source: TexaSweets

Ingredients:
1 Texas Rio Star Grapefruit, peeled, sectioned and chopped
1 large Texas Orange, peeled, sectioned and chopped
1 medium tomato
1 c diced green, red, and yellow bell pepper (use a mixture of all three peppers for best color contrast)
1 jalapeño pepper, seeded and minced
3 Tbsp chopped red onion
1 Tbsp chopped fresh cilantro
1 1/2 tsp sugar
1/4 tsp salt

Mix together the tomato, bell pepper, jalapeño, onion and cilantro. Stir in the sugar and salt, then add in the grapefruit and orange pieces.
Serve with salty chips — bonus points if they’re shaped like Texas!


Bell Pepper Salsa

This Bell Pepper Salsa is a deliciously fresh, crisp alternative to classic salsa! Perfect for summer dipping!

So. I did something today that I've never done before. I missed a school concert. And let me tell you. it felt pretty terrible! Of course, I can blame a million and one things (namely, our house remodel), and I can tell myself not to feel bad, and I can remind myself that I have a lot going on, and that I'm only human. But. At the end off the day, I missed Nora's kindergarten concert. And not just any concert. her MOTHER'S DAY concert! Not the best way to start the day. that is for sure.

And you want to know the kicker? I WAS AT SCHOOL literally 20 minutes before the concert started. And I had nothing going on! I just completely forgot, so I headed home to check on the status of the kitchen project, and by the time I picked up my phone and saw the text from Nora's teacher, it was too late. The concert was ending.

Of course, I still grabbed Myla and threw her in the car and rushed to the school. just in case I could at least catch half of it. But we walked in just as the kids were lining up to go back to class, and I caught Nora's eye, and I couldn't even hold back the tears. Which meant she started crying, too. and I immediately went from feeling bad to feeling worse. I guess we all have our moments.

The good news? She's only 5. And she forgives quickly. And as a few different people reminded me. this is probably nothing a little ice cream and mommy time can't fix. And after that? You better believe I'm sitting down with a Pineapple Margarita and a bowl of this Bell Pepper Salsa. Because I something to make me feel better. and I'm pretty sure that will do the trick.

I love this Bell Pepper Salsa, not only because it tastes amazing, but because it doesn't have any tomatoes! Which is perfect for anytime you're looking to switch things up, or any time you don't have any tomatoes on hand, or. if you happen to not like tomatoes. well this is absolutely the salsa for you.

I honestly see myself making this Bell Pepper Salsa all summer long. And, of course, all the drinks to go with it. Like Palomas and Frozen Peach Slush and Skinny Raspberry Mojitos and Strawberry Mango Sangria. Because even though I don't normally miss school concerts, I do normally have one thing or another that a cocktail could help with. You know what I mean? I guess that's life. Especially when you're a mom.


12 Tomato Free Salsa Recipes to Spice Up Your Life

What do I have against tomatoes in salsa? Not a thing. I love a good tomato salsa, particularly Pico de Gallo in the summer time when tomatoes are at their peak!

But, I also like other kinds of salsa. So, in honor of the pseudo-Mexican holiday next week, I thought it would be fun to gather up some tomato free salsa recipes. These salsas use all kinds of delicious ingredients from avocados to zucchini with some surprise ingredients in between.

I intentionally left out Guacamole, because that is a completely separate condiment in my book. Plus, I could be here for eons finding the “best” recipe. Truthfully I don’t even use a recipe, just avocado and garlic and some kind of acid (vinegar or citrus juice) and then a little bit of this and a little bit of that until it tastes how I want it that day. I also left out pepper sauce, but little brother has a great recipe that would add a kick to any guacamole or salsa recipe.

Some are from us, some are from other awesome bloggers. Check them out and enjoy:

Bahia Fruit Salsa – The fruit salad I blogged about last week, chopped finer with some finely diced jalapeno for kick.

California Style Corn Salsa – Grilled Corn and artichoke hearts. You can use canned in a pinch, but fresh grilled corn is the best.


Citrus Salsa – mix and match a few types of citrus fruit with peppers on onions and a dash of chipotle pepper.
Corn and Black Bean Salsa from Sparkles and a Stove – a classic and delicious southwest combination.

Eggplant Salsa – yes, eggplant. Remove the skin to get rid of the bitterness and the eggplant makes a wonderful base for salsa.

Mango Salsa – mangoes, olives and bell peppers make for a sweet and salty combo that I love.

Peach Salsa From Cravings of a Lunatic – when peaches are in season in a few months this is going to be fabulous!!

Peach Strawberry Salsa – this is a summertime favorite, make it with fresh fruit in season.

Pineapple Salsa from Two Peas and Their Pod – like the Bahia Fruit Salsa without the melon and using nice red peppers for contrast.

Salsa Verde from The Crafted Sparrow – Tomatillos are not underripe tomatoes, though both plants are in the nightshade family. They are roasted with the jalapenos then combined with some avocado for this zesty green salsa.

Texas Caviar – A simple salsa using canned black-eyed peas (aka cowpeas) and onions in a zesty dressing.

Zucchini Salsa from Closet Cooking – this pesto inspired salsa uses roasted zucchini as the base.

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The smoky flavor and fresh ingredients make this roasted salsa superb for chips, tacos, burritos, or to top meats, chicken and fish.

*Makes about 3 cups

  • 2 tablespoons olive oil
  • 2 pounds tomatoes
  • 5 small cloves (about 2½ tablespoons) garlic, peeled, smashed and root ends trimmed
  • ½ pound poblano chili pepper (about 2 medium-sized peppers)
  • ¼ pound jalapeño pepper (1 to 2 small peppers)
  • ¾ cup yellow onion, finely chopped
  • ⅓ cup fresh cilantro, washed and dried, finely chopped
  • 5 tablespoons fresh lime juice (about 1 small lime)
  • salt and freshly ground pepper to taste

Preheat the oven to 500°F and lightly coat a baking sheet with the olive oil. Sprinkle it with salt and pepper and set aside.

Roast the tomatoes and garlic: Use a paring knife to remove the cores from the tomatoes and cut them in half horizontally. Cut an "X" on the round side of each half -- just enough of a slit to break the skin. Place the tomatoes flat side down on the baking sheet. Add the garlic cloves to an empty space on the baking sheet. Place in the preheated 500°F oven until the garlic is golden and the tomatoes are sizzling and the skin is beginning to pull away from the "X," about 10 minutes. Remove the baking sheet from the oven and let the tomatoes cool for at least 5 minutes.

Once the tomatoes are cool enough to touch, you can use your hands or the dull side of a paring knife to remove the skin. As you do this, add the skins to a small strainer over a large mixing bowl. Finely chop the tomatoes and mince the garlic. Add both to the bowl. Use a metal spatula to scrape any brown bits of tomato, and any remaining olive oil from the baking sheet and add it to the bowl. Use the back of a spoon to press down on the tomato skins to get any excess juice into the bowl.

Roast the poblano and jalapeño peppers: Cut them in half, remove the seeds and pith, and place them round side up on a baking sheet. Place them directly under the broiler until the skin is fairly evenly charred and blistered, about 2 minutes. Remove the baking sheet from under the broiler and let the peppers cool for a few minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chop them and add them to the bowl with the tomatoes and garlic.

Add the onion, cilantro and lime juice to the bowl and mix everything together. Season generously to taste with salt and pepper. If the tomatoes aren't especially sweet, add a pinch or two of sugar. (Here's How to Season to Taste.)


Roasted Tomato and Onion Bruschetta for Entertaining a Crowd

Simply put, for a spring or summer type of vibe, these crunchy little beauties can be served as canapé, starter, snack or lunch. Make it part of a harvest or grazing table or simply serve these yummy bruschetta on game day with a few cold ones. Yes please!!


Recipe Summary

  • 1 pound salmon steaks
  • 1 lemon, juiced
  • 1 tablespoon chopped fresh rosemary
  • salt and pepper to taste
  • 1 lemon, sliced
  • ⅓ cup water
  • ¼ cup diced fresh pineapple
  • ¼ cup minced onion
  • 3 cloves garlic, minced
  • 2 fresh jalapeno peppers, diced
  • 1 tomato, diced
  • ½ cup pineapple juice
  • ¼ cup diced red bell pepper
  • ¼ cup diced yellow bell pepper

Preheat oven to 350 degrees F (175 degrees C).

Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.

Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.

In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.


  • 4-5 cups of oranges, tangerines, tangelos, etc.
  • ½ jalapeno pepper, about 3 inches long
  • ½ cup red onions
  • 2 tablespoons fresh cilantro leaves
  • ¼ teaspoon chipotle chili powder (or smoky paprika or regular chili powder)
  • Juice of ½ lemon.
  1. Peel and remove seeds from citrus fruit. Cut into small pieces, about ¼ to ½ inch.
  2. Remove seeds and finely chop the jalapeno.
  3. Finely chop the red onion.
  4. Finely chop the cilantro leaves.
  5. Combine everything in a bowl, add chipotle powder, and lemon juice.
  6. Let chill in the refrigerator about 1 hour before serving.

About Audrey Humaciu

Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.


More Ways to Serve it

Salsa is usually enjoyed with tortilla chips, but there are so many other ways to eat it! You can also:

  • Garnish tofu scramble with salsa
  • Top lentil meat nachos with salsa
  • Add it to baked southwest tofu wraps
  • Use it as one layer in seven layer dip
  • Top jackfruit enchiladas with it
  • Top a baked potato with black beans, shredded vegan cheese, and cilantro salsa
  • Use the salsa as a topping for vegan taco pasta salad


Watch the video: Stay Fit Sunday. Tomato, Bell Pepper and Onion Stew (August 2022).