5 from 18 votes
How to Make Salsa
This salsa recipe blends fresh beefsteak tomatoes, onion, jalapeño, garlic, lime juice, cilantro, cumin, and salt into a well-balanced, vibrant dip. The texture is a finely chopped but still slightly chunky mix, achieved by pulsing ingredients in a food processor. Marinating in the fridge allows the flavors to meld, producing a bright, slightly spicy salsa ideal for serving with chips or as a topping.
Prep Time
5 mins
Total Time
5 mins
Servings:
6
servings
Calories:
38 kcal
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 3 beefsteak large tomatoes, roughly chopped (look for ripe ones)
- ½ white onion
- 1 jalapeño seeded
- 1 garlic clove
- 2 lime juiced
- ¼ cup cilantro
- 1 teaspoon cumin
- ½ Teaspoon salt
Instructions
- Place all the ingredients in a food processor. Pulse a few times until the ingredients are all chopped equally. You may need to stop and scrape down the sides of the food processor as necessary.
- Taste and adjust the lime juice and seasoning, as desired.
- Refrigerate for 1 hour before serving for best flavor, and store in the fridge for up to 1 week.
Cup of Yum
Notes
- Keep salsa covered in the refrigerator for up to one week to maintain freshness.
- Freeze strawberries pureed finely for better texture after thawing; it can last about a year frozen.
Nutrition Information
Calories
38kcal
(2%)
Carbohydrates
8g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
204mg
(9%)
Potassium
439mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1493IU
(30%)
Vitamin C
29mg
(32%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 38
% Daily Value*
| Calories | 38kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 204mg | 9% |
| Potassium | 439mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1493IU | 30% |
| Vitamin C | 29mg | 32% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.