Easy Salsa Recipe

A fresh and tangy salsa made with whole tomatoes, cilantro, onions, and jalapeños, perfect for dipping or topping your favorite dishes.

Prep Time 15

Total Time 15

Course Appetizer

Cuisine Mexican

Servings servings

Calories 120 kcal

56 ounces whole peeled tomatoes drained (I prefer San Marzanos)
1 cup fresh cilantro leaves rough chopped
0.5 medium white onion rough chopped
2 peppers jalapeno peppers stem & membranes removed
1 clove garlic skin removed
1.5 teaspoons kosher salt or coarse sea salt if using table salt (use ½ teaspoon)
2.5 limes lime juice
0.75 teaspoons ground cumin
0.5 teaspoons granulated sugar

Place all ingredients in a blender or food processor and pulse until you get the desired consistency (12-18 pulses should do).
Taste test and season to taste
Place the salsa in an airtight container and refrigerate. The salsa is best after one hour of refrigeration and gets even better after 24 hours.
The salsa will keep up to 7 days, refrigerated.
Enjoy!

For the best flavor, allow the salsa to refrigerate for at least one hour before serving. It will keep in the fridge for up to 7 days.

Calories: 120kcalCarbohydrates: 20gProtein: 2gFat: 2gSodium: 400mg

Keyword tomatoes

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