The Forked Spoon · by Jessica Randhawa★ 4.8 (156)
Homemade Salsa Recipe - How to Make Salsa
NUTRITION · PER SERVING10M COOK
CAL 1%·PRO 1%
CARBS 3G85% OF CAL
1G FIBER2G SUGAR0G OTHER
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh, quick homemade salsa made with tomatoes, cilantro, jalapeño, and lime. It's bright and spicy, ready in minutes, and far better than jarred versions.
condimentmexican⚙️ food processordairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 4 large ripe tomatoes (seeds removed and roughly chopped)
- 1 (14.5 ounce) can diced tomatoes
- 3 green onions (ends trimmed and chopped)
- ½ red onion (peeled and chopped)
- ½ cup fresh cilantro
- 1 lime (juiced)
- 1 jalapeno pepper (chopped (see notes))
- 1 clove garlic (minced)
- ¼ teaspoon ground cumin
- 1 teaspoon sugar ((optional))
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 10M
CAL 1%·PRO 1%
CARBS 3G85% OF CAL
1G FIBER2G SUGAR0G OTHER
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 109mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 17mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.