- Prep-time: / Ready In:
- Makes about 4 cups
- Serving size: ½ cup
- Print/save recipe
Here’s another must-have fresh tomato salsa recipe that uses plenty of ripe, garden-fresh vegetables. I am not a fan of salsa made with out-of-season tomatoes, so when I can’t make my homemade salsa, I use a favorite store-bought salsa instead.
Happy snacking!
By Del Sroufe,
Ingredients
- 3 large ripe tomatoes, diced small
- 1 small red onion, peeled and diced small
- ½ cup chopped cilantro
- 1 to 2 jalapeño peppers, minced (for less heat, remove the seeds)
- 2 cloves garlic, minced
- 3 tablespoons fresh lime juice
- Sea salt to taste
Instructions
- Combine all ingredients in a large bowl and mix well. Store refrigerated until ready to serve.
Nutritional Information:
Per serving (½ cup): 38 calories, 8.1 g carbohydrates, 1.6 g protein, 0.4 g total fat, 0.1 g saturated fat, 0 g cholesterol, 42 mg sodium, 2.4 g fiber, 4.6 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (4)
(5 from 4 votes)This is a wonderful salsa. I could eat the whole batch in one setting! I used three ripe large tomatoes from my garden. I used parsley instead of cilantro because my husband doesn't like cilantro. I didn't use the jalapeños as well because my hubby doesn't care for them. Still the salsa was fabulous. Thank you for this great recipe.
Very yummy
So fresh! So full of flavor! Can you overeat this stuff?! No, really! I put it on nearly everything. Love. love, love this salsa.
Simply beautiful thank you