Servings: 3 cups
Calories: 42kcal
Ingredients
- 16 ounces of cherry tomatoes about 3 cups
- 1/2 of a red onion
- 3 cloves of garlic
- 1 whole jalapeno
- juice of 1 lime
- 1/4 cup of fresh cilantro chopped
- 1 teaspoon sea salt and black pepper to taste
Instructions
- Finely chop the tomatoes.
- Dice the onion and finely dice the jalapeno.
- Add the diced veggies to a bowl and add the juice of 1 lime, and 3 - 4 pressed cloves of garlic.
- Sprinkle with sea salt and black pepper to taste. Then add the chopped cilantro.
- Give everything a toss to mix it evenly together. Serve right away with chips, fresh veggies or as a taco or nacho topping.
- If you prefer, mix all the ingredients in a food processor. Pulse until you reach the desired consistency.
Notes
To control the spice level, reduce or omit the jalapeno all together. You can also remove the seeds and white ribs of the jalapeno before dicing to remove a lot of the heat but still leave the flavor.
To make this in a food processor, add the onions and garlic and pulse until the onions are rough chopped. Then add the tomatoes, lime juice, salt, pepper and cilantro and pulse again until the salsa reaches your desired consistency.
Nutrition
Serving: 1cup | Calories: 42kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 18mg | Potassium: 390mg | Fiber: 1g | Sugar: 4g | Vitamin A: 763IU | Vitamin C: 48mg | Calcium: 28mg | Iron: 1mg
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