Best 4 Onion And Tomato Salsa Recipes

Onion and tomato salsa is a versatile condiment that can add a burst of flavor to tacos, burritos, nachos, and many other dishes. Made with fresh onions, tomatoes, cilantro, and spices, this salsa is a staple in Mexican cuisine and is enjoyed by people of all ages. Whether you prefer a mild or spicy salsa, there are countless variations of this recipe to suit your taste preferences. From classic tomato salsa to roasted tomato salsa or even variations with unique ingredients like mango or pineapple, you're sure to find an onion and tomato salsa recipe that you'll love.

Check out the recipes below so you can choose the best recipe for yourself!

FETA, RED ONION AND TOMATO SALSA

Feta, Red Onion And Tomato Salsa image

Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.

Provided by Molly O'Neill

Categories easy, quick, side dish

Time P2DT5m

Yield Four servings

Number Of Ingredients 9

Ingredients

2 red onions, peeled and diced
1 tablespoon olive oil
1 1/2 teaspoons fresh oregano leaves, minced
1/2 cup coarsely chopped parsley
2 small cucumbers, peeled, halved lengthwise, seeded, cut into 1/4-inch-thick half-moon slices
4 ripe tomatoes, 1/2 pound each, peeled, seeded and cut into1/4-inch dice
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1/4 cup feta cheese, crumbled

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.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 396 milligrams, Sugar 10 grams

ONION AND TOMATO SALSA

Onion and Tomato Salsa image

Provided by David Tanis

Categories easy, quick, condiments

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1 cup finely diced sweet white onion, soaked in cold water for 30 minutes and drained
1 cup finely diced firm ripe red tomato
1/2 teaspoon salt
2 serrano chiles, finely chopped
1/2 cup roughly chopped cilantro leaves and tender stems

Steps:

Put onion, tomato, salt and chiles in a serving bowl. Mix to combine and let flavor meld for at least 10 minutes. Just before serving, stir in cilantro. Salsa is best if made fresh and used within an hour or two.

Nutrition Facts : @context http, Calories 27, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 244 milligrams, Sugar 3 grams

BOLIVIAN SALSA CRUDA (FRESH TOMATO AND ONION SALSA)

Bolivian Salsa Cruda (Fresh Tomato and Onion Salsa) image

A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.

Provided by Zurie

Categories Sauces

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup onion, finely chopped (preferably sweet onion)
1 cup tomatoes, ripe, peeled, finely chopped
1 hot pepper, seeds removed, finely chopped ("locoto", and in Bolivia the whole pepper will be chopped up, but this is to taste)
1 tablespoon parsley, very finely chopped
1 teaspoon salt (to taste)
1 teaspoon black pepper, coarse-ground
1/2 tablespoon oil (virgin olive oil preferred)

Steps:

Mix all the ingredients, drizzling over the oil last.
If you like, add a squeeze of lemon juice and some finely chopped garlic.
The sauce improves in flavour if covered and left to stand for a while.

ONION AND BELL PEPPER STRATA WITH FRESH TOMATO SALSA

Onion and Bell Pepper Strata with Fresh Tomato Salsa image

Categories Cheese Dairy Egg Vegetable Bake Low Fat Vegetarian Spring Gourmet

Number Of Ingredients 12

Ingredients

vegetable-oil cooking spray
1 medium onion, sliced thin (about 3 cups)
1 1/2 tablespoons minced garlic (about 2 large cloves)
1 1/2 teaspoons olive oil
1 large green bell pepper, sliced thin (about 2 cups)
1 large yellow bell pepper, sliced thin (about 2 cups)
12 very thin slices firm white sandwich bread, cut into 3/4-inch squares (about 5 cups)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
4 large whole eggs
4 large egg whites
2 1/2 cups skim milk
1/2 cup packed fresh parsley leaves, washed well, spun dry, and chopped fine

Steps:

Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
Serve strata topped with fresh tomato salsa.

Tips:

Choose ripe, flavorful tomatoes: The quality of your salsa will depend on the quality of your tomatoes. Look for tomatoes that are deep red and slightly soft to the touch.
Use a variety of onions: Different types of onions will give your salsa different flavors. For a milder salsa, use sweet onions like Vidalia or Walla Walla. For a spicier salsa, use yellow or red onions.
Don't be afraid to experiment with different ingredients: There are many ways to make salsa, so feel free to experiment with different ingredients and flavors. You can add things like cilantro, jalapenos, garlic, or even fruit like mango or pineapple.
Make sure to taste your salsa as you go: The best way to make sure your salsa is perfect is to taste it as you go. Add more salt, lime juice, or spices until it reaches your desired flavor.
Let your salsa rest before serving: Letting your salsa rest for a few hours before serving will allow the flavors to meld together. This will result in a more flavorful salsa.

Conclusion:

With its vibrant colors, fresh flavors, and endless variations, salsa is a delicious and versatile condiment that can be enjoyed in many different ways. Whether you're using it as a dip for chips, a topping for tacos or burritos, or even a marinade for chicken or fish, salsa is sure to add a burst of flavor to your meal. So next time you're looking for a quick and easy way to add some spice to your life, reach for a bowl of salsa. You won't be disappointed!