Most Mexican Tomato Based Salsa Recipes include ingredients such as onions, chilies, an acid and some herbs. Therefore, Salsa is typically piquant, ranging from mild to extremely hot. Though many different sauce preparations are called salsa in Spanish, in English it generally refers to raw or near-raw sauces used as dips. – Wikipedia.This EASY Mexican-style recipe that tastes even better than what you’d enjoy at a restaurant. The ingredients are simple and inexpensive and it only takes a few minutes to prepare. Get creative, add or substitute different ingredients to make this recipe your own. There are no rules in cooking, only good eats. to make!-
Tomato Based Salsa
This really is good. The ingredients are simple and inexpensive and it only takes a few minutes to make!
Rest to combine flavors 2 hours
Servings 12 Servings
Ingredients
- 28 ounce (793.79 g) can whole tomatoes drained or 5 fresh ripe roma tomatoes
- 20 oz (566.99 g) Rotel diced tomatoes with green chiles 2 cans juice and all
- 1/2 cup (8 g) cilantro fresh chopped
- 1/4 cup (40 g) onion Chopped. I use Vidalia onions but any onion would work
- 2 Tablespoon (2 Tablespoon) lime juice or the juice from 2 large lime
- 1 clove (1 clove) garlic pressed
- 1/2 teaspoon (0.5 teaspoon) ground cumin
- 1/2 teaspoon (0.5 teaspoon) Kosher Salt or more, to taste
- jalapeño pepper fresh, diced, de-seed for a milder heat
- 1/2 tsp (0.5 tsp) celery salt
Instructions
- Add all ingredients to a food processor and pulse a few times until no large chunks remain.
- Taste and adjust seasonings, if needed, to taste.
- For best flavor, refrigerate salsa for at least 1-2 hours before serving. Store in the fridge for up to 1 week.
- This recipe makes a little less than 6 cups of salsa. A typical serving would probably be 1/2 cup.
Nutrition Facts
Tomato Based Salsa
Amount Per Serving
Calories 24
% Daily Value*
Sodium 293mg13%
Potassium 235mg7%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 180IU4%
Vitamin C 12.5mg15%
Calcium 38mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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