Four-Tomato Salsa Recipe

5 2 5
Four-Tomato Salsa Recipe
Four-Tomato Salsa Recipe photo by Taste of Home
Publisher Photo

Four-Tomato Salsa Recipe

Read Reviews
5 2 5
Publisher Photo
A variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
Recommended: Top 10 Salsa Recipes
MAKES:
56 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
56 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 7 plum tomatoes, chopped
  • 7 medium red tomatoes, chopped
  • 3 medium yellow tomatoes, chopped
  • 3 medium orange tomatoes, chopped
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 medium red onion, chopped
  • 2 green onions, chopped
  • 1/2 cup each chopped green, sweet red, orange and yellow pepper
  • 3 pepperoncini, chopped
  • 1/3 cup mild pickled pepper rings, chopped
  • 1/2 cup minced fresh parsley
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon dried chervil
  • Tortilla chips

Directions

In a colander, combine the tomatoes and salt. Let drain for 10 minutes.
Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week. Yield: 14 cups.

Test Kitchen tip
  • Look for pepperoncinis (pickled peppers) and pickled banana peppers in the pickle and olive aisle of your grocery store.
  • Editor's Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
    Originally published as Four-Tomato Salsa in Taste of Home August/September 2001, p27

    Nutritional Facts

    1/4 cup: 15 calories, 1g fat (0 saturated fat), 0 cholesterol, 62mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 free food.

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    • 7 plum tomatoes, chopped
    • 7 medium red tomatoes, chopped
    • 3 medium yellow tomatoes, chopped
    • 3 medium orange tomatoes, chopped
    • 1 teaspoon salt
    • 2 tablespoons lime juice
    • 2 tablespoons olive oil
    • 1 medium white onion, chopped
    • 1 medium red onion, chopped
    • 2 green onions, chopped
    • 1/2 cup each chopped green, sweet red, orange and yellow pepper
    • 3 pepperoncini, chopped
    • 1/3 cup mild pickled pepper rings, chopped
    • 1/2 cup minced fresh parsley
    • 2 tablespoons minced fresh cilantro
    • 1 tablespoon dried chervil
    • Tortilla chips
    1. In a colander, combine the tomatoes and salt. Let drain for 10 minutes.
    2. Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week. Yield: 14 cups.

    Test Kitchen tip
  • Look for pepperoncinis (pickled peppers) and pickled banana peppers in the pickle and olive aisle of your grocery store.
  • Editor's Note: Look for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
    Originally published as Four-Tomato Salsa in Taste of Home August/September 2001, p27

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    dyme User ID: 7087521 80848
    Reviewed Jan. 15, 2013

    "awesome!"

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    ledalin User ID: 5889459 36555
    Reviewed Mar. 24, 2011

    "Wonderful!"

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