Tomato Mint Salsa Recipe


Nutrition

Cal/Serving: 70
Daily Value: 4%
Servings: 2

Low-Fat, Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat1g1%
Saturated0g1%
Carbs15g5%
Fiber5g18%
Sugars6g0%
Protein3g7%
Sodium136mg6%
Calcium90mg9%
Magnesium44mg11%
Potassium694mg20%
Iron3mg14%
Zinc1mg5%
Phosphorus82mg12%
Vitamin A3726IU75%
Vitamin C65mg108%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg4%
Niacin (B3)2mg8%
Vitamin B60mg14%
Folic Acid (B9)77µg19%
Vitamin E1mg6%
Vitamin K386µg483%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Tomato Mint Salsa with Greek Tacos (that's right, Greek tacos).
Arthur Bovino

In the same way many people love Italian food so much that a part of them wishes they had a vowel on the end of their names, I sometimes think I'm so in love with the flavors of Mexican food that I wish I had some of that culinary heritage. Without having any family recipes to fall back on, I've created my own, and I'll immodestly cop to making one of the most kickass salsas around.

But over the years, as the tacos-gone-global trend has gone full-steam, I've made my own international variations too. In this one, the salsa takes a Greek spin. I love a good gyro, but one of the issues I always have with them is that there's too much bread. Using corn tortillas and making Greek tacos, you get all the great Greek flavors, but in mini-gyro form. This tomato mint salsa, along with a tzatziki, makes for the perfect finish.

The mint I used recently came from Farmer Lee Jones' Chef's Garden in a CSA-style Seasonal Vegetables and Herbs box, and it was some of the most fragrant, beautiful mint I've ever had the privilege of using. It gave the salsa a fresh, cool feeling that you're not used.

Click here to see more Tasty Tomato Recipes. 

3.108695
Ratings276

INGREDIENTS

  • 3 tomatoes, quartered
  • ½ red onion
  • 3 cloves garlic
  • 1 bunch mint, leaves removed
  • ¾ bunch parsley, leaves removed 
  • 2 pepperoncinis, stems removed
  • Salt and pepper, to taste

DIRECTIONS

Pretty simple — throw the tomatoes in a food processor with the onions and garlic and pulse. Add the mint and parsley and continue to pulse. You want to avoid using stems for this salsa because it can add an unwanted bitter taste. 

Pepperoncini replaces your jalapeño here. You can go as hot as you want, but 1) you don't want this to overpower the salsa, and 2) pepperoncini adds a tang that jalapeños don't, so you don't want it overshadowed by that flavor either. Two work nicely for this salsa, and no one will be complaining that it's too hot. Add the pepperoncinis to the processor and pulse until the salsa is well mixed. Transfer the mixture to a serving bowl.

Season with salt and pepper and eat it with homemade chips, or better yet, use it to dress your Greek tacos.

Recipe Details

Total time: 15 minutes

Servings: 2

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2 Comments

tdm-35-icon.png

Well done. I do have to point out though that mint is used in Mexican cooking. It's most often used in teas (it's one of the most popular flavors after chamomile), but it's also found in some dishes. Most households in Mexico usually have some mint handy nearby, growing in a pot or in the garden.

tdm-35-icon.png

Well done. I do have to point out though that mint is used in Mexican cooking. It's most often used in teas (it's one of the most popular flavors after chamomile), but it's also found in some dishes. Most households in Mexico usually have some mint handy nearby, growing in a pot or in the garden.

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