Easy Red Tomato Salsa Recipe
This easy red tomato salsa recipe is fast and simple. However there’s a couple of tricks to elevate this salsa to a richer, less watery version than most.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dip
Cuisine: Mexican
Servings: 1 Bowl
Calories: 162kcal
Author: Terence Carter
- 1 400 g 14oz tin tomatoes, strained
- 90 g 3.1oz cup chopped green bell pepper
- 115 g 4oz cup onion diced
- 20 g 0.7oz cup minced fresh cilantro (no big stems)
- 30 g 1oz chopped fresh jalapeño peppers (including seeds)
- 2 tablespoons fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon salt add more to taste
- ¼ teaspoon ground black pepper
Strain the tinned tomatoes, keeping the tomato juice.
To make a firmer, more concentrated salsa, put the tomatoes in a pan over low heat for around 15 minutes, stirring occasionally. Leave to cool before adding to the ingredients in the blender.
Blend all ingredients until just combined. Taste and add extra salt from a salt grinder as needed.
Sprinkle a dash of coriander leaves or spring onions on top.
Serving: 1g | Calories: 162kcal | Carbohydrates: 33.8g | Protein: 6.2g | Fat: 1.3g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 1970mg | Fiber: 9.9g | Sugar: 22.1g