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Tomato Corn and Avocado Salsa Recipe

Tomato Corn and Avocado Salsa Ingredients

  • Tomato Corn and Avocado Salsa Recipe
    Tomato Corn and Avocado Salsa Recipe

    1 (11 ounce) can whole kernel corn, drained

  • 1 (4 ounce) can sliced black olives, drained
  • 1 1/2 cups diced roma tomatoes
  • 3/4 cup diced red onion
  • 1 red bell pepper, seeded and diced
  • 1 1/2 teaspoons minced jalapeno pepper
  • 1 avocados – peeled, pitted and diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt

How to make Tomato Corn and Avocado Salsa

  • Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
  • Tomato Corn and Avocado is Salsa ready to serve.

Prep Time:30 Min
Ready In:30 Min

Roasted Tomato Salsa Recipe

Roasted Tomato Salsa Ingredients:

Roasted Tomato Salsa Recipe
Roasted Tomato Salsa Recipe
  • 12 roma (plum) tomatoes
  • 2 cloves garlic, unpeeled
  • 1 small onion, quartered
  • 1 jalapeno chile pepper
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro

How to make Roasted Tomato Salsa:

  • Preheat the broiler.
  • In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  • Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  • Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  • In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.