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Hey y’all! I’m still gallivanting the globe (you can read what I’ve been up to, including a cookbook update, here), but I thought I would pop in really quickly here while I have a minute and share one of our family’s favorite summer recipes with you! I’m sure that fresh salsa recipes are a dime a dozen on Pinterest, but to be honest I didn’t even look. This is the basic recipe that we follow, and it’s meant to be changed up to meet your own personal tastes. Hint: the fresh cilantro really makes this salsa pop.
We don’t usually keep fresh jalapenos on hand, so my mom had the brilliant idea of just using some crushed red pepper for heat instead. (Please note that crushed red pepper and ground red pepper are two totally different things…haha.) If you have fresh jalapenos, by all means use them instead of the crushed red pepper. The amount of red pepper I used in this recipe makes a salsa that’s on the top end of mild. I’m not really a huge spice fan – any more than this and my nose would be running!
You can bake up some low-carb pitas cut into chip pieces to eat this salsa with, but I usually just use a spoon….
You might also enjoy:
You can find this recipe in my cookbook, Necessary Food.
- 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)*
- 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
- 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.
I love both cook books
Can you can the salsa
I’m sorry – I’m not an expert on canning and haven’t done any research about whether or not this would be safe to can.
Do you know if it’s possible to can this? I’d love to be able to use some of my garden tomatoes for this. Thanks!
I’ve only ever used this as a fresh salsa so I’m not sure on that. I’m hoping to do a canned salsa recipe this summer if my tomatoes produce enough!
We really enjoy your salsas recipe. Loving your cookbook.
I’m so glad to hear that, Connie! Thank you!
I am looking for the nutritional values on this salsa and can’t find it. Anyone else know what they are?
I haven’t calculated the nutritional values, but MyFitnessPal is a good resource! 🙂
I found it there, but I’m needing the serving size. MFP isn’t showing a serving size.
The recipe makes 1 qt., so if you have 1/2 c., that would be 8 servings. Looks like you’d be at about 21 calories per serving (fat:0, net carbs:4g, protein:1g).
Thank you sooo much! I just made another batch. Me and my husband just love this salsa!
I’m so glad to hear that, Michelle!
What do you serve this with if you want a snack?
I’d probably eat it with some cottage cheese and black beans with a squirt of lime juice (in a bowl using a spoon), but I’m weird like that. 😛
Hi! I am brand new to THM. Can we have this salsa with baked blue corn chips and be on plan?
Yes, in an E setting. 🙂
Looks like an awesome recipe, but I’m having trouble pinning it. Any suggestions?
Thanks!
Sorry – I’m out of town and hadn’t had time to create my own pin for it yet. You should still be able to pin it the normal way by going to Pinterest and creating a pin, but here’s my official pin: https://www.pinterest.com/pin/489414684488388892/