Mexican · antipasti

fresh tomato salsa

Name: fresh tomato salsa
Cook time: 6 min
Total time: 6 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1/2 cup chopped cilantro; Pinch of ground cumin, more to taste; Juice of 1 lime; Pinch of dried oregano (crumble in your fingers before adding), more to taste; 1/2 red onion; Salt and pepper to taste; 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste; 2-3 medium fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed

“You can never have too many Mexican recipes, so give fresh tomato salsan a try. One serving contains 19 calories, 1g of protein, and 0g of fat. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4 and costs 36 cents per serving. Head to the store and pick up salt and pepper, serrano chiles, oregano, and a few other things to make it today. It works best as a hor d'oeuvre, and is done in about 6 minutes. It is brought to you by spoonacular user luismi74. Fresh Tomato Salsa, Fresh Tomato Salsa, and Fresh Tomato Salsa are very similar to this recipe.”

total: 6 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Cilantro½ cup
Ground cuminmore1 pinch
Juice of limejuice1
Oreganocrumble in your fingers before adding, more1 pinch
Onion½
Salt and pepper4 servings
Serrano chilesstems, ribs, seeds removed, less or more2 rib
Tomatoesmedium, from 1 lb to 1 1/2 lb, stems removed2 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 6 min

1
Start by roughly chopping the tomatoes, chiles, and onions. Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.2
2
Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.3
3
Place in a serving bowl.

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