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Salsa Fresca - Andrea Meyers
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Salsa Fresca

Makes about 3 cups of salsa.
Course Condiment
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword chiles, cilantro, lime, onions, tomatoes
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 21kcal
Author Andrea Meyers

Equipment

  • 1-quart serving bowl
  • juicing bowl

Ingredients

  • 1 pound meaty plum tomatoes diced
  • 1 small red onion peeled and diced
  • 1 jalapeno pepper seeded and deveined, finely chopped (or more to taste)
  • 4 cloves garlic peeled and minced
  • 1 lime juice and zest
  • ¼ cup chopped cilantro or more to taste
  • pinch sea salt
US Customary - Metric

Instructions

  • Toss all of the ingredients together in a bowl and stir. Allow to rest for at least 15 minutes, then serve. Refrigerate any leftovers for up to 3 days.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 1mg