This basic salsa recipe is the perfect back-pocket recipe. Keep it classic, or add your own twist, I love to add cucumber or diced carrots to my salsa in the summer, and adding some pineapple or mango would give it a fun sweet twist. Start with the measurements below, and then adjust to your own taste.
- 4 tomatoes ripe, organic if possible
- 1/2 bell pepper I used green, finely diced
- 1/4 cup cilantro finely chopped
- 2 tablespoons onion finely chopped
- 2 tablespoons jalapeño finely chopped, optional (add more or less to taste)*
- 2 tablespoons lime juice fresh squeezed
- 1/4 teaspoon cumin
- sea salt to taste
Chop all the vegetables finely, and add to a bowl. Season with lime juice, cumin and sea salt. Jalapeños vary greatly in heat, so the amount you'll need will depend on both your peppers and how spicy you like your salsa. Keep in mind that the oils from jalapeños continue to come out into your salsa as it sits in the refrigerator, so if your peppers are spicy, make the salsa slightly less spicy than you'd like it to be.
Add your salsa to a food processor, and "pulse" it until it's the desired texture. This step is optional, but will give you a more restaurant-style salsa. I prefer to chop my vegetables finely first because allowing the food processor to do it will result in a mushy salsa.
Store covered in the refrigerator for up to 4 days. This salsa is best enjoyed the first couple of days after it's made.
Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 7mg | Potassium: 341mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1640IU | Vitamin C: 47.6mg | Calcium: 12mg | Iron: 0.5mg