Fresh Tomato Salsa Recipe

5 from 1 vote

This fresh tomato salsa takes just a few minutes to make with only 4 ingredients. It's fresh and flavorful, delicious and refreshing.

Prep Time10

Total Time10

Course: Condiment, Side Dish

Cuisine: American, Mexican

Diet: Gluten Free, Vegan

Servings:

Calories: 12kcal

FOOD PROCESSOR OR BLENDER METHOD: Core tomatoes and then add to processor or blender. Trim the root end from scallions and add both the green and the white part to processor. Remove the stem, seeds and membranes from jalapenos and add to processor along with cilantro leaves. Process by pulsing until desired chunkiness.
CHOP BY HAND METHOD: Core and dice tomatoes. Trim root end from scallions and thinly slice both the green and white parts. Remove the stem, seeds and membranes from jalapenos and cut into small dice. Roughly chop cilantro leaves. Mix everything together in a bowl. Taste for seasoning, adding salt and other spices as desired.
THE HYBRID MODEL: (Perfection in my opinion): Put aside one tomato, 1 scallion and half a jalapeno to chop as directed above. Also set aside a couple sprigs of cilantro. Put remaining ingredients into the bowl of food processor or jar of blender and process as above. Mix the chunks of veggies together with the processed salsa and season to taste.

Nutritional information is based on one recipe making 3 cups of salsa and one serving as ¼ cup.

Optional: Add ½ teaspoon coarse salt, a pinch of cumin, garlic powder or crushed red pepper flakes.

Storage: Use an airtight container and you can store fresh salsa in the refrigerator for a week. It will taste best if you use in within 4 days.