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Tomato Salsa
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5 from 1 vote
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Tomato Based Salsa

This really is good.  The ingredients are simple and inexpensive and it only takes a few minutes to make!
Course Condiment, salsa
Cuisine Mexican, vegan, Vegetarian
Keywords Salsa
Cooking Method fresh chopping
Hot/Cold Dish Cold
Prep Time 10 minutes
Rest to combine flavors 2 hours
Total Time 2 hours 10 minutes
Servings 12 Servings
Author jughandle

What You Will Need:

  • 28 ounce can whole tomatoes - drained or 5 fresh ripe roma tomatoes
  • 20 oz Rotel diced tomatoes with green chiles - 2 cans juice and all
  • 1/2 cup cilantro - fresh chopped
  • 1/4 cup onion - Chopped. I use Vidalia onions but any onion would work
  • 2 Tablespoon lime juice - or the juice from 2 large lime
  • 1 clove garlic - pressed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher Salt - or more, to taste
  • jalapeño pepper - fresh, diced, de-seed for a milder heat
  • 1/2 tsp celery salt
US Customary - Metric

Method:

  • 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

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.