Homemade Tomato Salsa

  • Prep 20 min
  • Total 20 min
  • Servings 11

Ingredients

3
large tomatoes, seeded and chopped (3 cups)
1
small green bell pepper, chopped (1/2 cup)
3
garlic cloves, finely chopped
8
medium green onions, sliced (1/2 cup)
2
tablespoons chopped fresh cilantro
1
tablespoon finely chopped jalapeño chili
2
to 3 tablespoons lime juice
1/2
teaspoon salt

Steps

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  • 1
    Mix all ingredients in glass or plastic bowl.
  • 2
    Cover and refrigerate until serving.

Notes









Tips

Expert Tips

  • Salsa comes from the Spanish word for “sauce,” some salsas are fresh and others cooked. Chiles give them that characteristic kick.
  • Pico de gallo is another name often used for uncooked salsa
  • Look for large juicy tomatoes when you make salsa. Removing the seeds is easy with a small spoon. Hold the quartered tomato over a bowl to catch the seeds and juice as you scoop them out, and use it in the salsa if you like.
  • To make a black bean salsa: Stir in 1 can (15 oz.) black beans, drained and rinsed. Makes 5 cups salsa.
  • Store tomatoes at room temperature for the best flavor and texture. Refrigeration make tomatoes mushy and will cause them to lose flavor quickly.
  • To seed a tomato, cut the tomato crosswise in half and squeeze each half gently over a bowl to remove the seeds.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/4 Cup
Calories from Fat
0
% Daily Value
Cholesterol
0mg
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

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