Tomato Salsa Recipe: An Easy, Low Fat & Fresh Salsa Recipe

There’s nothing better than homemade salsa on Mexican food. It’s fresh, far tastier than the salsas you get in a jar, and this salsa recipe is super easy to prepare, too. (Click here for another great salsa recipe)

Even better: Fresh, homemade salsa doesn’t have any nasty additives, like high-fructose corn syrup, which is simply used to extend the shelf life of the product.

The beauty of salsa recipes is that they are easy to improvise. Don’t have any cilantro? No problem. Just add some fresh chopped flat-leaf parsley instead. Love garlic? No problem, just add another clove to this salsa recipe. The possibilities are endless.

It’s up to you whether you want to seed the jalapeno pepper or not. If you keep the seeds in, the salsa will be medium-hot. If you leave them out, it’ll be very mild.

Serve this salsa with homemade tortilla chips, mini steak fajitas, barbecued chicken quesadillas, hot dog quesadillas, tacos, juicy southwestern burgers, or enchiladas. You can even use it as a layer (replacing the tomatoes) in 7 Layer Mexican Dip.

Tomato Salsa Recipe

  • 1 small onion
  • 2 cloves garlic
  • 1/4 cup fresh cilantro
  • 1 jalapeno chili pepper, chopped roughly
  • zest of 1 lime
  • juice of 1 lime
  • 1 28 oz. can whole tomatoes (such as San Marzano)
  • 1 dash hot sauce or 1/8 tsp. cayenne pepper
  • 1 tsp. kosher salt or sea salt (such as Maldon)
  • 1/2 tsp. freshly-ground black pepper

Peel and slice onion in quarters. Place in the work bowl of a food processor, fitted with a metal blade. Add the garlic cloves. Pulse four to five times, until onion is diced. Be careful not to over-process, or the salsa will end up mushy. Add the cilantro, chili pepper (with or without seeds), lime zest, lime juice, tomatoes and hot sauce. Pulse until the salsa reaches the consistency of a thick puree. Be sure to leave in some chunks, too. It makes it look more homemade. Taste and season with salt and pepper.

Serve this salsa with tortilla chips or your favorite Mexican food or store in an air-tight container for up to one week.

Serves 16.

Per serving: 16 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 4 g carbohydrate, 1 g fiber, 0 g protein, 2% vitamin A, 15% vitamin C, 2% calcium, 1% iron