Description
A bright, fresh homemade tomato salsa full of flavor — perfect as a dip or topping.
Ingredients
- 3 medium ripe tomatoes, diced
- ½ medium red onion, finely chopped
- 1‑2 fresh jalapeño peppers (or serrano), seeded and finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Wash all the vegetables. If you want less heat, remove the seeds and ribs from the peppers.
- Dice tomatoes and onions into small pieces.
- Finely chop the jalapeños (or serranos) and garlic.
- Combine tomatoes, onion, peppers, garlic, and cilantro in a bowl.
- Add lime juice, salt, and pepper. Stir to mix well.
- Taste and adjust seasoning — more lime or salt if needed, more pepper for heat.
- Cover and refrigerate for at least 30 minutes to let flavors meld (optional but recommended).
- Serve chilled. Store leftovers in an airtight container in the fridge; use within about 3‑5 days.
Notes
- If your tomatoes are very juicy, you can drain off some juice so salsa isn’t too watery.
- You can use lemon instead of lime juice if needed.
- For milder salsa, use fewer peppers or mild ones; for hotter, leave seeds in or add more chili.
- Some people like adding a pinch of cumin or a tiny bit of sugar to balance acidity.
- Always wash hands after handling hot peppers, avoid touching eyes.
Nutrition
- Serving Size: ½ cup (about 125 g)
- Calories: ≈34 kcal
- Sugar: ≈3‑4 g
- Sodium: ≈100‑150 mg (depends on salt added)
- Fat: ≈0.2‑0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: ≈0.2 g
- Trans Fat: 0 g
- Carbohydrates: ≈8 g
- Fiber: ≈2 g
- Protein: ≈1 g
- Cholesterol: 0 mg
