Chunky Fresh Tomato Salsa
From: Midwest LivingFresh cilantro, garlic, and chile peppers give this salsa its great flavor. Serve it as an appetizer with tortilla chips or use to top tacos or burritos.
Servings: Makes about 2 cups.
Total: 30 mins
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Ingredients
2 fresh serrano chile peppers or 1 fresh jalapeno chile pepper, stemmed and halved*
1 clove garlic, peeled
2 large fresh tomatoes (about 1 pound)
1/3 cup loosely packed fresh cilantro leaves
1 green onion, thinly sliced
1 Tbsp. lime juice or vinegar
Salt
Directions
1. In a food processor, combine chile pieces and garlic. Cover; process with on/off turns until finely chopped, stopping and scraping down sides as needed. Cut 1 of the tomatoes into quarters. Add tomato quarters and cilantro to food processor. Pulse 4 to 6 times or until you have a coarse puree. Transfer tomato mixture to a medium bowl.
2. Cut remaining tomato into 1/4-inch pieces. Add tomato, green onion and lime juice to the bowl. Season to taste with salt, usually 1/4 to 1/2 teaspoon. (Note: This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.) Makes about 2 cups.
Nutrition Facts
Calories 13, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 77 mg, Carbohydrate 3 g, Total Sugar 2 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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