Tomato Salsa

Vegetable, Condiment, Snack/Side, Latin, Plant-Forward, Vegetarian, Vegan, Gluten Free

Yield: 100 Servings

One 1-ounce serving

Vegetable: 1/8 cup

Ingredients

2 qt 1 cup Tomatoes, canned, diced 

3 1/3 cups Red onion, minced 

3 cups 6 tbsp Green bell pepper, fresh or frozen and thawed, chopped 

3/4 cup 2 tbsp Lime juice (plus as needed) 

2 tsp  Table salt (plus as needed) 

1 tsp Black pepper, ground 

1 cup Cilantro or parsley, fresh, chopped 

Method

  1. Combine the tomatoes, onion, peppers, lime juice, salt, and pepper. Refrigerate for several hours, allowing the flavors to develop. 

  2. Adjust seasoning if necessary. 

  3. Serve with a No. 30 dipper.

    *Measure tomatoes after removing seeds and draining the tomatoes. The seeds and juice of the tomatoes may be reserved and used as a flavor enhancement in soups, grain dishes, vegetables

Recipe Notes: 

 Add jalapeño peppers, Tabasco, or cayenne for a hotter salsa. 

Tomato salsa complements a variety of Southwestern or Tex-Mex dishes such as fajitas, burritos, or enchiladas, grilled meats, fish, or poultry. 

Source: Jeremy West, Greeley-Evans Weld County School District 6