- 2 1/2 cups chopped Roma tomatoes (about 1 pound or 5 to 6 medium)
- 1 cup chopped yellow or white onion (about ½ medium onion)
- ½ cup chopped cilantro or basil
- 2 tablespoons lime juice
- 1 medium clove garlic, finely chopped
- Halve the tomatoes and with a spoon, remove the soft insides that contain the seeds (see Note). If the seeds and soft centers are not removed, the salsa will be very watery.
- Chop the seeded tomatoes and place them into a medium bowl. Stir in the onion, cilantro or basil, lime juice, and garlic. This method results in a chunky salsa; for a smoother salsa, pulse very briefly in a food processor or blender. Chill for at least 30 minutes to allow the flavors to blend.
To add flair to this basic salsa recipe, add chopped jalapeño, bell pepper, mango, jicama, cucumber, and/or corn kernels. A little dried oregano, ground cumin, black pepper, and/or chili powder are also nice additions.
If you don't want to throw out your tomato seeds/soft centers, save them to blend into a homemade salad dressing.
- Serving Size: 1/5 recipe, 1/2 cup
- Calories: 32
- Sugar: 3.9g
- Sodium: 6mg
- Fat: 0.2g
- Saturated Fat: 0.04g
- Carbohydrates: 7.3g
- Fiber: 1.7g
- Protein: 1.3g
- Cholesterol: 0