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Fresh Tomato Salsa

  • Prep Time: -
  • Cook Time: -
  • Serves: 10
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (163 Ratings): 4 out of 5 stars

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Ingredients

  1. 4 cups diced tomatoes
  2. 3/4 cup finely diced red onion
  3. 1/4 cup red-wine vinegar
  4. 1 jalapeno, seeded and minced
  5. 1/2 cup chopped fresh cilantro
  6. 1/2 teaspoon salt
  7. 1 pinch cayenne pepper, or to taste

Nutrition Info

Per Serving

  • Calories: 21 kcal
  • |
  • Carbohydrates: 4 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 0 g
  • |
  • Protein: 0 g
  • |
  • Sugars: 2 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

Yield: 10 servings

3. Still Hungry?

Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.

Notes:

Make Ahead Tip

Cover and refrigerate for up to 3 days.

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Average (163 Ratings): 4 out of 5 stars

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20 reviews

Most Helpful Reviews

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  • Yummy

    hotkitten212002 - September 10, 2007 01:29:37 PM PST
    This salsa is excellent. The only thing that I do different is squeeze 3 limes into it and it gives it an awesomee flavor. I eat it on my tacos in place of lettuce and tomatoes...The kids ove it too.

    Bethy

    13 of 13 found this review helpful.

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  • Sounds Great - Here is my option

    Bruce - November 28, 2007 07:17:59 AM PST
    3 cups VERY RIPE cherry tomatoes - great flavor
    1 medium red onion
    1 small bell pepper
    1 jalapeno pepper
    1/3 cup cilantro leaves
    2 tablespoons minced garlic
    1 tablespoon sea salt (lower sodium)

    Cut top of Jalapeno Pepper off and microwave for 30 sec.
    Clean Cherry Tomatoes, Bell Pepper and Onion
    place all ingredients in food processor with large blade and chop until all mixed. Heating Jalapeno pepper releases the heat from the seeds

    Refrigerate ovenight

    Great with whole grain chips

    9 of 10 found this review helpful.

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  • A Good Salsa Recipe

    Tina - June 30, 2007 06:40:21 AM PST
    I like this recipe. I use kosher salt in mine and increase it to one teaspoon. I also prefer it with a bit less cilantro, but that\'s just a personal preference. It\'s also great if you add one half of a red or yellow bell pepper chopped.

    9 of 13 found this review helpful.

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  • Just a note...

    Tam - September 23, 2007 05:13:20 AM PST
    This is pretty close to the pico de gallo recipe I\'ve been using for years except I don\'t bother with vinegar or any acids. I did want to point out, though, that there is a segment of the population for whom cilantro tastes like soap, so use sparingly or not at all unless you know for sure that everyone likes it.

    8 of 11 found this review helpful.

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  • Delicious

    Cynthia - September 10, 2007 06:59:24 PM PST
    I make a homemeade salsa very much like this, except that I use serrano peppers because I like it extra spicy. I also use some lemon juice and diced garlic, or at least the juice from the garlic.

    6 of 8 found this review helpful.

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