Low sodium salsa recipe that is an easy, fresh-tasting, homemade salsa recipe with canned tomatoes. Great option for a budget-friendly salsa that is delicious year-round.
2teaspoonslime juiceor lemon juice, apple cider vinegar or white vinegar
Instructions
In the bowl of a food processor, add the onion, garlic, cilantro, jalapeño, and tomatoes with their juices. Pulse until it reaches the consistency you prefer for your salsa.
Transfer to a plastic or glass bowl, and stir in the salt and vinegar or lime juice.
Refrigerate for at least 4 hours, so the flavors can do their thang. Taste and adjust seasoning if needed.
Enjoy with chips, over omelets, with fish or chicken, the options are endless
Notes
*Feel free to lower the amount of salt to decrease the sodium even more. Using only ½ teaspoon for the entire recipe gives you 78mg of sodium. Using ¼ teaspoon for the entire recipe gives you 41mg of sodium. Omitting the sodium gives you 6mg of sodium per serving.*Leave the seeds in the jalapeño for a spicier salsa or discard them for a mild salsa.*You can substitute any hot pepper for the jalapeño. You can also use 1 (4 oz) can of diced green chiles or ½-1 teaspoon red pepper flakes.*Also, if you don't want to use a food processor, feel free to dice the onions and mince the garlic to be the size you want in your salsa.*You can use fresh tomatoes. You'll want to use 3 cups of chopped fresh tomatoes. Or use 1 (28-ounce) can no salt added tomatoes in place of 2 (14.5-ounce) cans.*Makes 4 cups of salsa. This recipe can easily be halved.