Fresh Salsa
THM:FP, low carb, low fat, sugar free, gluten/egg/dairy/nut free
Serves: 1 qt.
  • 1½ - 2 lb. fresh tomatoes
  • 1 medium onion
  • Dime-sized bunch fresh cilantro
  • 2 garlic cloves, peeled
  • 1-2 tsp. lime juice, optional
  • 1 teaspoon salt, to taste (start with less, then add more to taste)
  • ¾ tsp. crushed red pepper, to taste (this produces a salsa that is on the top end of mild)*
  1. Chop the onion, cilantro, and garlic up finely (I used a small food chopper). Cut the tomatoes into large chunks and put them into a food processor with the rest of the ingredients. Pulse a few times until the desired consistency is achieved. Taste the salsa and adjust the salt and spice levels to your taste. Refrigerate for 20 minutes at least before serving to let the flavors meld. Store in the fridge (I don't know how long it keeps because it doesn't last more than a day in our house). Yields about a quart of salsa
  2. If you prefer a chunkier salsa, chop the tomatoes by hand instead of using a food processor. I love how fast and easy a food processor makes this recipe.
*If you have fresh jalapenos on hand, by all means, use them (adjust according to your own personal spice preference) instead of crushed red pepper. I didn't have any fresh hot peppers on hand, unfortunately. Please note that crushed red pepper and ground red pepper are two totally different things.
Recipe by Briana Thomas at