Fresh Salsa Recipe
Ditch the store-bought salsa and whip up your own vibrant batch using ripe Roma tomatoes, onion, jalapeño, green chiles, and fresh cilantro—simple, fresh, and a recipe you'll come back to time and time again.
Servings: 4 people
Equipment
- 1 food processor
Ingredients
- 6 roma tomatoes
- 1 small yellow onion
- 1 garlic clove
- 1 small jalapeno seeds removed if you want it less spicy
- 113ml can chopped green chilies
- 1/2 cup fresh cilantro packed
- 1 tsp salt
- 1 lime juiced
Instructions
- Begin by grabbing your food processor and set it up.
- Cut your yellow onions and Roma tomatoes into quarters.
- Layer: add the quartered onion to the food processor first, followed by the garlic.Then add the fresh cilantro and salt. On top of that, place your quartered Roma tomatoes. Secure with the lid and pulse it about 6 to 8 times—just pulsing, don’t blend; you want a nice chop.Avoid over pulsing, or the salsa can become too watery.
- Once you’re happy with the texture, transfer the salsa to a colander in the sink and let it drain for about 10 minutes. This will help to remove the excess water.Use a spoon to gently stir the salsa around—this way, some of the extra juices from the tomatoes will naturally settle out.
- Transfer the salsa to a serving bowl then stir in the chopped green chilies and lime juice.
- Serve with tortilla chips right away.
- Sammy's tip: If you’re not serving immediately, leave the salsa in a colander set over a large bowl, loosely cover with plastic wrap, and refrigerate until ready to serve. Once ready to serve, mix in the green chilies and lime juice.
- Enjoy with tortilla chips.
Nutrition
Calories: 35kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 589mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 956IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 0.5mg
