Ingredients for Salsa Mexicana Fresh Tomato And Chiles
- Tomatoes
- Jalapenos
- White Onions
- Garlic Cloves
- 1/2 cup fresh cilantro
- 1 1/2 teaspoons salt
- Juice of 2 limes
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How to Make Salsa Mexicana Fresh Tomato And Chiles
- Finely chop 2 pounds ripe tomatoes, 2 jalapeños (remove seeds and membranes for less heat), 1 medium white onion, and 4 cloves garlic.
- Roughly chop 1/2 cup fresh cilantro.
- In a medium bowl, gently combine the chopped tomatoes, jalapeños, onion, garlic, and cilantro.
- Add 1 1/2 teaspoons salt and the juice of 2 limes.
- Stir well to combine all ingredients.
- Let the salsa stand at room temperature for at least 30 minutes to allow the flavors to meld. For a more intense flavor, let it sit for up to 2 hours (or even longer in the refrigerator).
- Taste and adjust seasoning as needed. Add more lime juice for extra zing or salt to taste.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
18g
Fat
0g
Carbs
2g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Sauces Condiments Etc Vegetables Mexican Easy Holiday Event Low Fat Vegan Vegetarian Salsas Dietary Gifts Low Cholesterol Low Saturated Fat Low Calorie Low Carb Independence Day Inexpensive Egg Free Healthy 2 Free Of Something Low In Something Peppers Tomatoes Superbowl 3 Steps Or Less
