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Homemade Salsa (Restaurant Style)
This simple homemade salsa recipe requires only 5 minutes to prep and will keep in the fridge for about 2-3 days.
Prep Time
5 mins
Additional Time
1 hr
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 22 kcal
Course:
Appetizer , Condiments
Cuisine:
Mexican
Ingredients
- 28 ounces canned whole tomatoes with juices, 1 can, *see note
- ½ cup chopped fresh cilantro
- ¼ cup chopped onion
- 1 Jalapeño chopped
- ½ lime juiced
- 1 clove garlic minced
- ½ teaspoon cumin
- ¼ teaspoon salt
Instructions
- Add all ingredients to a food processor (remove ½ cup juice from the tomatoes if desired). Pulse 4-6 times to get desired consistency.
- Refrigerate 1 hour before serving.
Cup of Yum
Notes
- For a thicker salsa, remove 1/2 cup of the juice from the canned tomatoes before combining ingredients. Diced tomatoes do work in this recipe too.
- Leftover homemade salsa should be refrigerated and will last for about 2-3 days in the fridge. You can also freeze leftovers.
Nutrition Information
Calories
22
(1%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
216mg
(9%)
Potassium
199mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
202IU
(4%)
Vitamin C
13mg
(14%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 22
% Daily Value*
| Calories | 22 | 1% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 216mg | 9% |
| Potassium | 199mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.