- 28 ounces whole peeled tomatoes (drained)
- 1 lime
- 1/2 white onion (a medium sized, or 1/4 of a large white onion cut into large chunks)
- 2 jalapeños (stems cut off)
- 1 garlic clove (peeled)
- 2 teaspoons cumin
- 1 teaspoon sugar
- 1 1/2 teaspoons kosher salt
- 1 cup fresh cilantro
PER SERVING *
|Calories35Calories from Fat4.5|
|% DAILY VALUE*|
|Calories from Fat4.5|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Christa Holmes Jazmine1235 13 Oct
This is the best sala I've ever made.
Kellie J. 8 Apr
So fresh and delicious!
diane a. 11 Mar
great - best salsa I ever had
shanu 16 Aug 2017
It was so yummy. I used fresh san marzano tomatoes from my garden. Because the tomatoes were home grown next time i wont add the sugar as the tomatoes were sweet enough.
Derrick J. 6 Aug 2017
As always this turns out awesome. Many compliments from family and friends!!
Monica K. 4 Jul 2017
I used canned tomatoes and seeded the jalapeno since I prefer milder salsa. Absolutely delish! Next time I will use fresh tomatoes and more onion. What an easy and fresh recipe! This will be my go salsa from now on!!!
Bevin I. 11 Aug 2016
Using white onion instead of red/purple is what makes this recipe so amazing. Perfect amounts of each ingredient too. Just a tip... if it ends up too spicy add more acid (lime, a little lemon or vinegar all do the trick)
Tracy R. 10 Dec 2015
I have made 1 gallon so far! it is delicious. the cilantro is so fragrant. I noticed 2 med-long jalapenos (deseeded)= mild, and 3-4= medium. that's as far as I've gone so far. but obviously 5+= hot, hot...lol