Handout: How To Make Salsa

Written By Judy Doherty

Making salsa at home is a good idea! It tastes fresher, is lower in sodium than store-bought (prepared salsa contains 120 mg sodium per serving while fresh salsa contains just 12 mg per serving), and is easy to make. Plus, you can choose from two styles: fresh or roasted.

The link at the end allows you to download a handout with both recipes or print a PDF of your favorite one.

Fresh Salsa - Home Made - Pico De Gallo

Fresh Salsa - Home Made - Pico De Gallo

Yield 6
Author Judy Doherty
Prep time
10 Min
Total time
10 Min
Making salsa at home is a good idea! It tastes fresher, is lower in sodium than store-bought, and is easy to make. Plus, you can choose from two styles: fresh or roasted. Fresh salsa is a healthy condiment that provides another serving of vegetables for a meal. It elevates any dish, from grilled chicken to fish or vegetarian entrees. Here's a simple recipe for a classic fresh tomato salsa, often called "Pico de Gallo."

Ingredients

  • 4-5 ripe tomatoes, cored, diced
  • 1 small red onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • Pinch of salt

Instructions

  1. Combine the diced tomatoes, chopped red onion, jalapeños, cilantro, and minced garlic in a large mixing bowl.
  2. Squeeze the juice of one lime over the mixture. The lime juice adds a fresh, tangy flavor and helps meld the flavors together.
  3. Add salt to taste. Start with about 1/2 teaspoon and adjust as needed.
  4. Mix and Taste:
  5. Gently stir all the ingredients together until well combined.
  6. Taste the salsa and adjust the seasoning as needed. Depending on your preference, you may want to add more lime juice, salt, or jalapeño.
  7. Chill (Optional):
  8. For the best flavor, let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  9. Serve:
  10. Serve the fresh salsa with tortilla chips as a topping for tacos, burritos, grilled meats, or other dishes you like.

Notes

Tips:

  • Tomatoes: Use ripe, firm tomatoes for the best flavor and texture. Roma tomatoes are a good choice because they are less watery.
  • Fruit: Feel free to substitute fresh fruit such as peaches, mangoes, or pineapples for part of the tomatoes.
  • Jalapeños: If you prefer a milder salsa, you can use less jalapeño or substitute with a milder pepper like a poblano. For more heat, leave in some of the seeds and ribs or add a spicier pepper like serrano.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Fresh salsa is best enjoyed within a day or two.


Nutrition Facts

Calories

27.39

Fat

0.23 g

Sat. Fat

0.03 g

Carbs

6.21 g

Fiber

1.52 g

Net carbs

4.68 g

Sugar

3.4 g

Protein

1.11 g

Sodium

12.2 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Roasted Salsa Recipe

Roasted Salsa Recipe

Yield 6
Author Judy Doherty
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
Roasted salsa is the perfect route when you want a salsa that has a pureed texture with a roasted flavor. It has a longer shelf life and is a great way to use up extra tomatoes and veggies.

Ingredients

  • 4 ripe tomatoes, cored, halved
  • 1/2 red onion, peeled, quartered
  • 1 jalapeño pepper, halved and seeded
  • 3 cloves garlic, peeled
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Prepare Vegetables:
  3. Place the halved tomatoes, quartered onion, halved jalapeños, and peeled garlic cloves on a baking sheet.
  4. Drizzle the vegetables with olive oil and toss to coat evenly.
  5. Roast Vegetables:
  6. Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the vegetables are tender and have a nice char on them.
  7. Blend Ingredients:
  8. Allow the roasted vegetables to cool slightly, then transfer them to a blender or food processor.
  9. Add the chopped cilantro, lime juice, and salt.
  10. Blend until you reach your desired consistency. For a chunky salsa, pulse the blender a few times. For a smoother salsa, blend for a longer period.
  11. Taste and Adjust:
  12. Taste the salsa and adjust the seasoning as needed.
  13. Serve:
  14. Transfer the salsa to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld together.
  15. Serve with tortilla chips or as a topping for your favorite Mexican dishes.
  16. Enjoy your homemade salsa!

Nutrition Facts

Calories

22.74

Fat

0.19 g

Sat. Fat

0.02 g

Carbs

5.15 g

Fiber

1.27 g

Net carbs

3.86 g

Sugar

2.75 g

Protein

0.97 g

Sodium

11.66 mg

Cholesterol

0 mg
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes

Enjoy your homemade salsa!

Salsa Handout

Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
Previous

Cracking the Vault: Sound the alarm! Regular sleep needs our attention.
Next

Three-Week Fruit and Vegetable Challenge