Homemade Salsa Recipe (5 Minute Tomato Salsa)

Name: Homemade Salsa Recipe (5 Minute Tomato Salsa)
Prep time: 5 min
Total time: 5 min
Yield: 2 serving
Ingredients: ¾ cup chopped tomatoes; ⅓ cup chopped onions; 1 teaspoon chopped green chillies; ½ teaspoon ground cumin; ¼ teaspoon ground black pepper; salt; 2 teaspoons lemon juice; 2 tablespoons chopped coriander leaves

User Reviews

4.9

42 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
2
Calories
26 kcal
Course
Appetizer, Condiments
Cuisine
Mexican, International

Homemade Salsa Recipe (5 Minute Tomato Salsa)

Chad Simpson

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Spicy Mexican-style homemade salsa that you can easily make in 5 minutes with the help of a food processor or food chopper. This vibrant, fresh tomato salsa made with a hint of spice is a perfect condiment for snacking.

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Ingredients

Servings

¾ cup chopped tomatoes or 2 medium-sized tomatoes
⅓ cup chopped onions or 1 medium sized onion
1 teaspoon chopped green chillies or serrano peppers or jalapeño
½ teaspoon ground cumin (cumin powder)
¼ teaspoon ground black pepper or cayenne pepper or paprika or red chilli powder
salt as required
2 teaspoons lemon juice or add as required
2 tablespoons chopped coriander leaves (cilantro)

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Instructions

Preparation

Rinse and roughly chop the tomatoes, onion, green chillies and coriander leaves.
If you want you can remove the seeds from the tomatoes as well as green chilies or serrano peppers.

Making salsa

Transfer the chopped ingredients to a food processor.
Add the ground spices and salt as required.
Add 2 teaspoon lemon juice or more if you prefer a tangier salsa.
Close the lid and process into a fine, slightly-chunky consistency. I recommend pulsing bit by bit to make sure you don’t over process.

Serving Suggestions

Serve salsa immediately or refrigerate in a sealed container to enjoy later.
Serve it with chips or crackers like nachos, pita crackers or tortilla chips.
You can also use it as a zesty condiment on these Vegetarian Tacos, burritos, enchiladas, quesadillas, Mexican rice or any of your favorite Mexican-inspired dishes.

Notes

Tomatoes: Use good quality fresh red tomatoes of any variety in this salsa recipe. If the tomato peels are thick, blanch the tomatoes and peel the skin before processing them. Canned tomatoes will also work well and can be easily replaced with fresh tomatoes.
Consistency: The perfect salsa does not have large bits or chunks in it, but also isn’t too smooth. I recommend pulsing bit by bit to make sure you don’t over process.
Sweetness: For a mild sweet tasting salsa and also to balance the acidity, tanginess from tomatoes, you can add ¼ to ½ teaspoon of brown sugar or raw sugar.
No food processor? No worries: Although a food processor helps in making salsa super quick, you can also use a chopping board. Simply continue to finely chop the produce into a minced pulp, and then transfer to a bowl.
Make ahead and storage: Make a large batch and store in an air-tight container for up to one week in the refrigerator.
Scaling: You can easily double or triple this salsa recipe.

Nutrition Information

Show Details

Calories 26kcal (1%) Carbohydrates 6g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 603mg (25%) Potassium 171mg (5%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 492IU (10%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin C 12mg (13%) Vitamin E 1mg Vitamin K 6µg Calcium 12mg (1%) Vitamin B9 (Folate) 13µg Iron 1mg (6%) Magnesium 9mg Phosphorus 21mg Zinc 1mg

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 26 kcal

% Daily Value*

Calories	26kcal	1%
Carbohydrates	6g	2%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	603mg	25%
Potassium	171mg	4%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	492IU	10%
Vitamin B1 (Thiamine)	1mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	1mg
Vitamin B6	1mg
Vitamin C	12mg	13%
Vitamin E	1mg
Vitamin K	6µg
Calcium	12mg	1%
Vitamin B9 (Folate)	13µg
Iron	1mg	6%
Magnesium	9mg	2%
Phosphorus	21mg
Zinc	1mg