Fresh Tomato Salsa
Tomato salsa is a chunky dipping sauce that’s made of fresh tomatoes, cilantro and a generous dose of olive oil. Learn how to make chunky tomato salsa in a few simple steps.
Servings: 4 adults
- 5 - 6 ripe and juicy tomato, fine chopped
- 1 - 2 jalapeneo or green chili, deseeded and fine chopped
- 1 onion, fine chopped
- 1 - 2 cloves of garlic, fine chopped or grated
- Juice of one lemon
- Salt to taste
- 1/4 Cup extra virgin olive oil
- 1/4 Cup fine chopped cilantro or coriander
Wash and chop the tomatoes into small cubes. Place the tomatoes face up while chopping to prevent the pieces from getting squished. Make sure to fine chop the tomatoes.
Add chopped tomatoes into a large mixing bowl. Now, add rest of the ingredients and mix nicely. Taste and adjust the seasoning accordingly.
Alternatively, place all ingredients including tomatoes in a food processor and pulse until just chunky. But make sure not to make a fine paste of ingredients. A good salsa has a rustic texture to it.
Keep in the fridge for at least 30 minutes for tomatoes to release their juices.
Serve fresh tomato salsa with any snack of your choice.
- Canned diced tomatoes also work great for the salsa.
- Make sure to finely chop all the ingredients if not using a food processor.
- Tomato Salsa can be stored in the fridge for 7 - 10 days.
Serving: 1serving | Calories: 198kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 877mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2998IU | Vitamin C: 62mg | Calcium: 44mg | Iron: 1mg