Servings: 16 2 tbsp
Calories: 16kcal
Equipment
Ingredients
- 26 oz plain diced tomatoes
- 2 tbsp chopped cilantro
- 1 lime juiced
- 1 medium red onion diced
- 4 garlic cloves peeled and pressed
- 1 small fresh jalapeño pepper de-stemmed, de-seeded and diced into small pieces
Instructions
- Prep the garlic: Peel the skin off the garlic cloves with a garlic peeler. Take one clove and slice off the tough top and bottom of the garlic clove. Place the clove in a garlic press. Press into a small dish. Repeat until all the garlic is pressed. Set it aside.
- Prepare the jalapeño pepper: Wash and dry the pepper. Slice off the top and bottom of the pepper. Cut lengthwise so you have two halves. Carefully cut out the white membrane and seeds. Then scoop them out with a spoon. Place one of the pepper halves face down on a cutting board and slice it into strips lengthwise. Then chop it into strips crosswise so you get small diced pieces. Repeat on the other pepper half until all the pepper is chopped. Place the diced pepper aside.
- Prepare the onion: Slice off the bottom of the onion and peel off the skin. Halve the onion lengthwise keeping the root intact. Lay one half flat side down on a cutting board. Then make horizontal cuts parallel to the cutting board about 1/4 to 1/2 inch apart stopping before the root. Next, make stacked vertical cuts perpendicular to the cutting board into the flat part of the onion that is facing out. Cut through the onion stopping before the root. This will create small cubes. Finally, make a series of cuts down through the onion that are lengthwise and opposite the original lengthwise cuts you made. This will create diced onion pieces. Remove and discard the root. Repeat on the other half of the onion until all the onion is diced into small pieces. Set the onion aside.
- Juice the lime: Roll the lime on a hard surface to help release the juice. Cut the lime in half and place one half flat side-down into the hand juicer. Turn and squeeze to remove the juice. Repeat on the other half. Set the juice aside.
- Prepare the cilantro: Wash the cilantro under cool running water and pat dry. Remove the leaves from the stems. Place the cilantro leaves on a cutting board and make horizontal and vertical cuts until finely chopped into about 1/16 to 1/8 inch pieces. Measure out 2 tablespoons of cilantro and set aside.
- Make the salsa: Add the diced tomatoes, red onion, cilantro, jalapeño pepper, garlic, and lime juice to a medium mixing bowl.
- Mix the ingredients until well blended (about 30 to 60 seconds).
- Once mixed, cover and refrigerate for at least 30 minutes to let the flavors marinate (leave in the fridge overnight for the best flavor).
- Before eating, quickly stir the salsa to redistribute the ingredients and flavors. Then enjoy with raw veggies or your favorite gluten-free chips!
Video
Notes
This section has recipe tips and tricks, additions/substitutions, variations, and how to store leftovers.
Recipe tips for great salsa
Keep it fresh: Using fresh, ripe ingredients will give the most vibrant flavor. Use sharp knives: A sharp paring* and Chef’s* knife make dicing easy and give you uniform cuts. Wear gloves when cutting the jalapeno: Wear gloves to protect your hands and eyes when cutting the spicy jalapeno pepper. Remove pepper seeds for a milder salsa: If you want to avoid too much spice remove the seeds and white membrane from the jalapeno pepper for a milder salsa. Be gentle with the cilantro: Cilantro bruises easily so be careful when preparing it. Chop cilantro just before using: Preserve the flavor of cilantro by waiting to prepare it right before marinating. Adjust the taste before refrigerating: Taste your salsa before marinating and adjust the amount of seasonings to your liking. Marination is a must: Marinate the salsa in the fridge for at least 30 minutes to meld the flavors. For the best taste marinate overnight if possible. Store any leftover cilantro: If you have extra cilantro wrap it in a damp paper towel and store it in an airtight container. Place the leftovers in the fridge for up to 2 weeks.Additions/substitutions/variations
If you want to customize or substitute an ingredient read below for recipe additions, substitutions, and variations.Additions
Add some of these ingredients for an additional level of texture and flavor: Creaminess: Incorporate diced or mashed avocado for a rich, creamy texture. Sweet and juicy: Add diced mango, chopped pineapple, diced peaches, or fresh/grilled corn. Fiber and protein: Boost satiety with fiber and protein from black or red kidney beans. Crunch: Introduce more crunch with diced bell peppers, cucumber, or jicama. Freshness and flavor: Enhance freshness with an extra tablespoon of chopped cilantro, sliced scallions, or lemon/orange zest. Tart and citrusy flavors: Add diced tomatillos for a tart citrusy kick. Heat: Increase spiciness with another jalapeño pepper or a few drops of hot sauce. Additional flavors: Incorporate am 1/8 to 1/4 teaspoon of ground cumin, chili powder, or smoked paprika for depth of flavor. Adjust to taste preference.Substitutions
Don't have an ingredient or can't find it? Check out these substitutions: Tomato substitute: Use canned crushed tomatoes*. Or substitute with fresh tomatoes: 3 to 4 large diced fresh Roma or beefsteak or 1 to 3/4 pounds of halved or quartered cherry or grape tomatoes. Cilantro substitute: 2 teaspoons of dried cilantro*. Alternatively, use 2 tablespoons of fresh chopped parsley or basil, or 2 to 4 chopped scallions as a substitute for cilantro. Lime juice substitute: Instead of lime juice, use lemon juice or 1 to 2 tablespoons of white vinegar. Adjust the amount of vinegar based on taste preference. Red onion substitute: Use diced medium white or yellow onion, or finely chopped shallots as a substitute for red onion. Garlic clove substitute: 1/2 to 1 teaspoon of garlic powder or 1 teaspoon garlic paste. Jalapeño pepper substitute: 1/2 of small Anaheim, Fresno, Serrano, or Poblano pepper. Or use 1/4 teaspoon of cayenne* or crushed red pepper*. Alter the amount of substitute for jalapeño to meet your spice preference.Variations
For salsa recipe variations, try these ideas: Simplify the prep: Save time by using a food processor*, Nutrabullet*, or small chopper* to prep the jalapeno pepper, onion, and cilantro. Fresh tomatoes salsa recipe: Substitute 3 to 4 large diced Roma or beefsteak tomatoes or 1 3/4 pounds of cherry or grape tomatoes (halved or quartered) for canned tomatoes. Follow the recipe instructions above as provided. Smooth salsa option: For a smooth texture, combine all ingredients (lime juice, chopped onion, pepper, garlic, and cilantro) in a food processor or blender*. Pulse to break up large pieces, then blend until smooth or to your desired consistency. Tomatillo salsa variation: Use fresh or canned tomatillos instead of tomatoes. If using fresh, you'll need about 20 to 24 medium-sized tomatillos. Follow the remaining recipe instructions above as directed. Salsa verde: Replace canned tomatoes with canned diced tomatillos and use white onion instead of red. Follow the recipe instructions above provided in the recipe card. Please note: any ingredient changes could change the recipe’s flavor, taste, texture, and nutritional content. Adjust accordingly to suit your preferences.How to store salsa leftovers
Here are the details on how to store salsa leftovers: In the fridge: Place the leftover salsa in a sealable airtight container and refrigerate for 3 to 5 days. In the freezer: Place the salsa leftovers in a freezer-safe container* or heavy-duty freezer bag*. Freeze for up to 3 to 4 months. When ready to eat thaw the frozen salsa in the refrigerator overnight. Before eating refrigerated or thawed salsa leftovers give them a quick stir to redistribute the ingredients and flavor. Then enjoy!Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker*Nutrition
Serving: 2tbsp | Calories: 16kcal
Tried this recipe?Let us know how it was!