Ingredients
- 2 Jalapeño Pepper Medium
- ½ Onion Red, medium
- 2 cloves Garlic
- 1 Tablespoon Apple Cider Vinegar Or lime juice from half a lime
- 1 can Diced Tomatoes 14½ ounces, no salt added
- ¼ cup Cilantro Optional; fresh leaves
Equipment
- Stovetop
- Medium Pot
Instructions
- Rinse peppers. Remove seeds and mince.
- Peel onion and garlic. Rinse onion and dice. Mince garlic.
- If using, rinse and chop cilantro leaves.
- In a medium pot, add peppers, garlic, onion, apple cider vinegar, and canned tomatoes. Heat mixture over medium heat for 15 minutes. Stir occasionally.
- Chill before serving. If using, add cilantro to chilled salsa.
Notes
- Use any kind of onions or hot peppers you like.
- For an extra kick, add a third jalapeño or a serrano pepper.
- When in season, use 3 medium or 2 large fresh tomatoes in place of canned.
- Try serving this salsa as a dip with corn tortilla chips, as a topping on baked potatoes or tacos, or as a sauce for grilled meats and fish.
- Make a bigger batch and freeze.
Nutrition
Nutrition Facts
Tomato Salsa
Amount per Serving
Calories
19
Calories from Fat 9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
99
mg
4
%
Potassium
160
mg
5
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
131
IU
3
%
Vitamin C
13
mg
16
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple Cider Vinegar, Diced Tomatoes, Garlic, Garlic Cloves, Gluten Free, Jalapeño Pepper, Lime, Lime Juice, Onion, Onions, Red Onion, Salsa, Tomato, Tomatoes, Vegan, Vegetarian