Easy 10 minute Fresh Tomato Salsa made in the blender – fresh tomatoes, cilantro, garlic, onion, jalapeño &  lime blitzed together to make the perfect homemade salsa! Gluten Free + Whole30 

Sometimes you just need an excuse to get together with friends and polish off a bag of tortilla chips and drink some sangria.

Well, my friends….this fresh tomato salsa is your excuse.

It certainly is mine!

How to Make: Fresh Tomato Salsa

With all the summer produce it was high time for a little salsa love.

All you need is:

✔️Juicy Tomatoes
✔️Fresh Cilantro
✔️Sharp Onion
✔️Spicy Jalapeño
✔️Punchy Garlic
✔️Zesty Lime
✔️Salt & Cumin

Blend it all up in a matter of seconds and you’re done!

The main key to remember here is to make sure you deseed the tomatoes. Doing this makes for a less watery salsa since the seeds and area surrounding the seeds has so much water.

If you choose not to remove the seeds (because let’s be honest sometimes it doesn’t feel worth it) your salsa will still be fine – you just may need to strain it a little more later.

Deseeding the tomatoes will take a few minutes, but once you’re done it’s just a matter of blending together in a food processor or blender. Pulse a few seconds at a time until you get your desired salsa consistency – more pulsing = more smooth & less pulsing = more chunky.

So the next time you find yourself with a garden bursting with ripe tomatoes or when you pass by a couple of red juicy tomatoes at the store I’ve got your go-to right here!

This salsa is chip dip and paloma-worthy & a perfect addition to things like our Healthy-ish Vegan Nachos, Sweet Potato Enchiladas, Spiralized Sweet Potato Casserole,

Enjoy!

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Recipe

Fresh Tomato Salsa

Yield: 2 cups Prep Time: 10 minutes Total Time: 10 minutes

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Easy 10 minute Fresh Tomato Salsa made in the blender - fresh tomatoes, cilantro, garlic, onion, jalapeño & lime blitzed together to make the perfect homemade salsa! Gluten Free + Whole30 

Ingredients

• 6 medium sized |2 pounds tomatoes (roma, plum etc)
• 2 jalapenos seeds removed (only use 1 if you don't like things too spicy)
• 1/4 medium onion (red or white) roughly chopped
• 1 teaspoon | 1 clove garlic, crushed
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/2 cup fresh cilantro/corriander roughly chopped , ,loosely packed and measured before chopped
• 1/2 teaspoon sea salt or to taste

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. Cut your tomatoes into quarters and remove the seeds. You can scoop out the seeds or cut the insides out with a knife.
2. Add the tomatoes to a fine mesh strainer and gently push down on the tomatoes to remove excess water. 
3. Add the tomatoes to a blender with the rest of the ingredients and pulse until you reach your desired salsa consistency. Pulse more for a smoother texture and less for a more chunky salsa. 
4. Taste and season with more salt or lime juice as needed. Garnish with more cilantro.

Notes

I like to add a few chopped up pieces of onion and tomato at the end for added texture after blending.

 

Nutrition Information

Yield: 2

Serving Size:

g Calories: 99Sodium: 607mgCarbohydrates: 21gFiber: 5gSugar: 12gProtein: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Appetizers & Dips Cuisine: Mexican