Best Ever Fresh Salsa
This recipe was gifted to me from a dear friend whose mother lives south of the US Border and speaks no English. I've never found a better salsa recipe. So Fresh! Serve with Chips or as a sauce on omelets, tacos, nachos, enchiladas, etc.. I make this by hand (a lot of chopping), but it can just as easily be made in a food processor. However, I prefer making it by hand. There is something almost zen about the process of chopping and handling each ingredient. It's love in a bowl. Love for the people I make it for and remembering the love of a mother passing on her knowledge to future generations.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1-2 cloves garlic minced
- 1/2 bunch fresh cilantro chopped
- 1/4 cup olive oil or to taste
- 10-15 roma tomatoes seeded and chopped
- 1 small red onion or white onion seeded and diced
- 2-4 jalapenos seeded and diced
- 1 lime zest and juice
- 1/2 tablespoon sea salt or to taste
- 1/4 cup red or green pepper (optional) diced
- Carbohydrate 1.23813333333333 g
- Cholesterol 0 mg
- Fat 2.28100000286693 g
- Fiber 0.359333327213923 g
- Protein 0.113666666666667 g
- Saturated Fat 0.313370000395866 g
- Serving Size 1 1 Serving (16g)
- Sodium 437.062500884688 mg
- Sugar 0.87880000611941 g
- Trans Fat 0.0757266667443035 g
- Calories 24 calories
Combine all ingredients in a non-reactive bowl (ceramic or glass - no metal) Let sit at room temperature for at least 30 minutes before serving. Refrigerate any leftovers (if any) *Use 1-3 drops of Certified PureTheraputic Grade Lime Essential Oil instead of zest (I prefer doTERRA) Just make sure it is an oil that you can consume internally. Times are estimates and can be shortened if made in a food processor or blender. Making by hand creates a chunky salsa which I prefer. Rest for 30 minutes after combined for flavors to meld.
