Chunky Fresh Tomato Salsa
Fresh 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.
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 information
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
Add Your Review
how-tos
Recommended Recipe:
Best Salsa
Make this thick and chunky salsa with fresh tomatoes from your garden. The number of jalapeno peppers you use will determine the heat. Serve this with chips for a quick appetizer.
See RecipeMore Great Recipe Ideas from Midwest Living
