Ingredients
Scale
- 4 large ripe tomatoes, quartered
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1-2 jalapeno peppers, seeds removed for mild or kept for heat
- 1 small bunch fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
Instructions
- Wash and roughly chop the tomatoes, onion, and cilantro. Remove seeds from jalapenos if milder salsa is desired.
- Add all ingredients to the blender and pulse a few times, then blend until smooth or slightly chunky.
- If the salsa is too thick, add a splash of water and blend again. Adjust seasoning as needed.
- Transfer salsa to a bowl and serve immediately or chill for 30 minutes to enhance flavors.
Notes
Use very ripe tomatoes for best flavor. Chill salsa for 20–30 minutes for the best taste. Can be stored for 3-4 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg