Ingredients
- 4 ripe tomatoes (Roma or vine-ripened)
- 2–3 jalapeños or serrano peppers
- 1/4 white onion
- 1 clove garlic
- 2 tablespoons fresh cilantro
- 1 tablespoon lime juice
- Salt to taste
- Water, as needed for blending
Instructions
- Wash all vegetables thoroughly and roughly chop the tomatoes, peppers, onion, and garlic.
- Simmer tomatoes and peppers in water for 8–10 minutes until softened, then drain.
- Add cooked vegetables, cilantro, lime juice, and salt to a blender.
- Blend to desired consistency, adding a little water if needed.
- Taste and adjust salt or lime juice if necessary.
- Let salsa rest for a few minutes before serving to allow flavors to meld.
Notes
- Roast vegetables for a smoky variation instead of boiling.
- Remove pepper seeds for a milder salsa.
- Add extra peppers or crushed red pepper for more heat.
- Serve chunky or smooth based on preference.
- Stir in water if salsa thickens in the fridge.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 1g
- Sodium: 40mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
