An easy, fresh tasting, homemade salsa recipe that can be made from canned tomatoes but is lower in sodium. Great option for a budget friendly salsa that is delicious year round.
Prep Time 10minutes
Cook Time 0minutes
Total Time 10minutes
2(14.5 ounce)cans no-salt added diced tomatoesor 1 (28-ounce) can no salt added tomatoes
2tsplime juiceor lemon juice, apple cider vinegar or white vinegar
In the bowl of a food processor, add the tomatoes with their juice, onion, garlic, cilantro, and jalapeño. 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
*Feel free to lower the amount of salt to decrease the sodium even more. Using only 1/2 teaspoon for the entire recipe gives you 78mg sodium. Using 1/4 teaspoon for the entire recipe gives you 41mg sodium.*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 diced green chiles or 1/2-1 tsp 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 chopped fresh tomatoes*Makes 4 cups salsa. This recipe can easily be halved.
Recipe from Living Well Kitchen https://blog.memeinge.com/the-easiest-salsa-to-make/