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Fresh Mexican Salsa

Updated Jun 16, 2020Published Apr 30, 2016 By Julia 6 CommentsThis post may contain affiliate links.

Summary:
This is a 5-ingredient recipe for making a basic Mexican salsa with fresh ingredients. Chopped tomatoes are simmered on the stovetop before mixing with the other ingredients; no food processor nor blender needed. The result is a refreshing, chunky salsa that can be served with a variety of low carb dippers and dishes.
mexican salsa served in brown stoneware

Mexican Salsa

5 from 3 votes
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Prep: 10 mins
Cook: 15 mins
Yield: 4 servings

INGREDIENTS

  • 5 tomatoes, diced (1 to 1.5 pounds)
  • 1/2 sweet onion, diced
  • 1 jalapeรฑo, minced (Note 1)
  • 1/2 cup chopped fresh cilantro leaves (Note 2)
  • 1/2 teaspoon table salt

INSTRUCTIONS

  • Cook Tomatoes: Stir diced tomatoes and salt in medium saucepan until mixed. Place over medium heat, and bring to simmer. Stirring occasionally, simmer until tomatoes are cooked and liquid thickens, about 10 minutes. Turn off heat and cool.
  • Add Everything Else: Stir in onions, jalapeรฑos, and cilantro to cooled tomato mixture until well-mixed. Serve (Note 3) or save for later (Note 4).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 40 (1% from fat) ย 
Total Fat 0g 0%
ย ย ย Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 320mg 13%
Net Carb 6.5g ย 
Total Carb 8g 3%
ย ย ย Dietary Fiber 1.5g 6%
ย ย ย Sugars 1g ย 
Protein 2g ย 
Vitamin A 28% ยท Vitamin C 59% ยท Calcium 4% ยท Iron 5%

PHOTOS

mexican salsa served in brown stoneware
ingredients for making a simple salsa
chopped tomatoes in saucepan
adding cilantro to saucepan
stirring cilantro with tomatoes
adding onions to saucepan
stirring fresh salsa mixture in saucepan

NOTES & TIPS

(1) Jalapeรฑo. To reduce spiciness, don’t include the jalapeรฑo’s seeds or membranes in the salsa, or use only half a jalapeรฑo. To increase spiciness, use two jalapeรฑos or use a serrano pepper instead. If you’re unsure how much to use, add the minced peppers to taste in the last step of the recipe. If youโ€™re sensitive to capsaicin, wear gloves while handling peppers, especially if you come into contact with the seeds or membranes.
(2) Cilantro. If you don’t like cilantro, you can substitute with chopped parsley leaves, which adds a nice pop of green without the cilantro taste.
(3) Serving. This salsa can be served room temperature or chilled, and you can enjoy them with low carb dippers like almond flour crackers, flax seed crackers, parmesan crisps, pork rinds, or halved mini bell peppers. You can also use this homemade salsa to make salsa chicken soup, or as a topping for chicken fajitas or pan-seared swordfish.
(4) Save For Later. Store the cooled salsa in an airtight container in the refrigerator for up to a week or in the freezer for long-term storage. Since salsa freezes well, it’s a great way to use up extra tomatoes when they’re available during summer.

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Cranberry Sauce

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Guacamole Dip

Filed Under: Low Carb, Per Serving: 5-10g Net Carbs, Sauces and Dips Tagged With: 0-30min, 1-5ingredients, cilantro, gluten free, jalapeno, onion, paleo, stovetop, tomatoes, vegan, vegetarian, whole30

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

Previous Post: « Slow Cooker Chicken Carnitas
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newest oldest most voted
Sandy S.

Made it this morning with home grown tomatoes! Delish! Thanks for the recipe!

Vote Up1Vote Down  Reply
3 years ago
Max

Do I need to peel the tomatoes fist?

Vote Up0Vote Down  Reply
2 years ago
Julia

No, the tomatoes are unpeeled.

Vote Up0Vote Down  Reply
2 years ago
Emily

Thanks for the helpful hints along with a quick and easy, FRESH salsa recipe!

Vote Up0Vote Down  Reply
3 years ago
mira

This looks perfect! So easy to make, too! Pinned!

Vote Up0Vote Down  Reply
6 years ago
Keith

Looks delicious. I’m sure it’s better than jarred salsa, thanks a lot!

Vote Up0Vote Down  Reply
6 years ago

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