Easy DIY Salsa

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Photo: Ann Stratton
Yield
2 1/2 cups
Melissa Clark
June 2004
RECIPE BY Real Simple

Ingredients

  • 4 large plum tomatoes (about 1 pound), diced (to yield 2 cups)
  • 1/4 cup white onion, chopped
  • 3 tablespoons fresh cilantro, chopped
  • 2 teaspoons jalapeno (remove seeds for less heat), minced
  • 1 1/2 teaspoons fresh lime juice
  • 3/4 teaspoon kosher salt (or to taste)
  • 1 small garlic clove, minced

Nutritional Information

  • Calcium 6mg
  • Calories 11
  • Caloriesfromfat 0%
  • Carbohydrate 2g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 1g
  • Iron 0mg
  • Protein 0mg
  • Satfat 0g
  • Sodium 175mg

How to Make It

Combine all the ingredients in a bowl. If you prefer a smoother texture -- more like jarred -- pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

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