Use the guided recipe from Multo™ by CookingPal® to make this refreshingly juicy tomato salsa recipe that serves great with chips. Thanks to Multo™’s many functions, you can chop and cook all of the ingredients for this salsa with just one machine. You can prepare this homemade pico de gallo recipe for a flavor-packed, vegan dip to serve with your favorite Mexican meal.
How to make tomato salsa with Multo™ by CookingPal®?
1. Chop the ingredients.
Save time from non-stop chopping with the fast-moving, sharp blade of Multo™. Add ingredients to the mixing bowl and chop ingredients into small pieces.
2. Cook the salsa.
Heat Multo™ to simmer the salsa ingredients together, bringing out the true flavor of each item.
3. Season and enjoy!
Take advantage of the low-speed setting to mix instead of chopping the contents inside the bowl.
Cooking tips and tricks
For canned tomatoes, try using diced tomatoes as they have plenty of liquid and great texture with the included chunks of tomatoes.
What are the variations of this tomato salsa?
Although all in-season tomatoes are delicious, choosing the right variety is important for the best outcome of this recipe. Suggested tomato varieties include plum, Roma, beefsteak, and vine-ripened. These types are meaty and full of flesh, therefore adding the most tomato flavor to this salsa.
The final verdict on this tomato salsa - how does it taste?
Homemade tomato salsa is easy to make and full of great flavors and ingredients. It’s:
Fresh
Succulent
Zesty
Tart
& Vegan-friendly!
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This salsa recipe packed with fresh ingredients and flavor. Dice tomatoes, onions, garlic, lime juice, and fresh herbs and spices until all ingredients are small and thoroughly mixed. This juicy salsa is a delicious dip for chips or as a topping on your favorite Mexican meal.
Ingredients
7 OZ / 200 G fresh tomatoes
2 EA garlic cloves
1 EA jalapeño
3 OZ / 80 G onion
3.5 OZ / 100 G green bell pepper
1 EA coriander
14 OZ / 400 G canned tomatoes
0.5 OZ / 20 G lime
2 TSP / 10 G apple cider vinegar
0.25 TSP ground cumin
0.25 TSP dried oregano
0.25 TSP salt
0.25 TSP pepper
Directions
Remove cilantro stems and add cilantro leaves to mixing bowl. Unlock Turbo and chop for 3 seconds. Transfer chopped cilantro to a separate bowl and set aside.
Slice jalapeño in half and remove stem and seeds. We recommend using gloves while working with hot peppers. Peel garlic cloves. Add garlic and jalapeño to the mixing bowl. Chop for 4 seconds / speed 8.
Peel onions and cut into quarters, add to mixing bowl. Cut green bell pepper into quarters, remove stem and seeds, and add to mixing bowl. Chop for 4 seconds / speed 6. Use spatula to scrape down the sides of the mixing bowl.
Cut tomatoes in half and add to mixing bowl. Chop for 4 seconds / speed 6.
Add canned tomatoes, lime juice, vinegar, salt, cumin, oregano and pepper. Cook for 8 minutes / 212°F|100°C / speed 1.
Allow the sauce to cool and add chopped cilantro and remaining lime juice.
