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Mexican Tomato Salsa

10 INGREDIENTS • 2 STEPS • 35MINS

Mexican Tomato Salsa

Recipe
5.0
1 rating
Tomato salsa is a staple of Mexican food and goes well with everything, served as a simple dip, a nachos topping, or an accompaniment to wraps, tacos, and more!
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K33 Kitchen
Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.
https://www.k33kitchen.com/
Tomato salsa is a staple of Mexican food and goes well with everything, served as a simple dip, a nachos topping, or an accompaniment to wraps, tacos, and more!
35MINS
Total Time
$2.36
Cost Per Serving
Ingredients
Servings
2
us / metric
Tomato
2
Ripe Tomatoes, deseeded, roughly chopped
Red Onion
1
Red Onion, roughly chopped
Fresh Cilantro
2/3 cup
Fresh Cilantro, roughly chopped
Garlic
1 clove
Garlic, minced
Lime
1
Lime, juiced
2 Tbsp juice needed
Salt
as needed
Salt
Ground Black Pepper
as needed
Ground Black Pepper
Ground Cumin
as needed
Ground Cumin
optional
Chili Powder
as needed
Chili Powder
optional
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
62
Fat
7.0 g
Protein
0.2 g
Carbs
0.5 g
Love This Recipe?
Add to plan
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Mexican Tomato Salsa
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author_avatar
K33 Kitchen
Hello, name is Kee! I create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater.
https://www.k33kitchen.com/
Cooking InstructionsHide images
step 1
Place the Tomatoes (2), Red Onion (1), Fresh Cilantro (2/3 cup), Garlic (1 clove), 2 Tbsp of Lime Juice (1), Salt (as needed), Ground Black Pepper (as needed), Ground Cumin (as needed), Chili Powder (as needed), and Extra-Virgin Olive Oil (1 Tbsp) in a food processor and blitz for 10-30 seconds until blended into fine pieces (Don’t blend for too long, you still want small pieces, not a paste)
step 1 Place the Tomatoes (2), Red Onion (1), Fresh Cilantro (2/3 cup), Garlic (1 clove), 2 Tbsp of Lime Juice (1), Salt (as needed), Ground Black Pepper (as needed), Ground Cumin (as needed), Chili Powder (as needed), and Extra-Virgin Olive Oil (1 Tbsp) in a food processor and blitz for 10-30 seconds until blended into fine pieces (Don’t blend for too long, you still want small pieces, not a paste)
step 2
Refrigerate for 30 minutes before serving for the best flavor.
step 2 Refrigerate for 30 minutes before serving for the best flavor.
Tags
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Appetizers
Dairy-Free
Gluten-Free
Lunch
Keto
Snack
Low-Carb
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Game Day
Salad
Side Dish
Mexican
Vegetables
Spreads & Dips
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