Tomato Salsa Recipe

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Tomato Salsa
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Ingredients:

Directions:

  1. Combine all ingredients in a large plastic bowl.
  2. Add salt and freshly ground pepper to taste.
  3. Let sit for about one hour at room temperature.
  4. Taste, and adjust any or all ingredients as desired; make it hotter or cooler, more cilantro, more garlicky, whatever!
  5. Let sit for another hour, and adjust the ingredients again.
  6. When you think it's just about the way that YOU like it, rewrite the recipe, and throw this one away!
  7. Refrigerate for 3-4 hours so that flavors can blend.
  8. Taste, and adjust ingredients again if you want to.
  9. You shouldn't have to, but your tongue may have been pretty numb by the time you finished doing everything in the previous step.
  10. This is a chunky salsa.
  11. If your like yours smooth, throw in a blender or food processor, and mush it up as much as you want.
  12. Serve with tortilla chips or on top of anything else that you want, tacos, enchiladas, rice, salad, cream cheese (with crackers), whatever!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 25.99 Kcal (109 kJ)
Calories from fat 1.3 Kcal
% Daily Value*
Total Fat 0.14g 0%
Sodium 3.01mg 0%
Potassium 159.76mg 3%
Total Carbs 5.87g 2%
Sugars 2.8g 11%
Dietary Fiber 1.42g 6%
Protein 0.82g 2%
Vitamin C 38.5mg 64%
Iron 0.2mg 1%
Calcium 13.9mg 1%
Amount Per 100 g
Calories 35.06 Kcal (147 kJ)
Calories from fat 1.75 Kcal
% Daily Value*
Total Fat 0.19g 0%
Sodium 4.06mg 0%
Potassium 215.51mg 3%
Total Carbs 7.92g 2%
Sugars 3.78g 11%
Dietary Fiber 1.92g 6%
Protein 1.1g 2%
Vitamin C 51.9mg 64%
Iron 0.3mg 1%
Calcium 18.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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