The Best Salsa Recipe

The Best Salsa Recipe
Staff Writer
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Salsa is always a party favorite. Not only can it be used as a spicy dip for tortilla chips, but it can add great flavor and zest to tacos, burgers, and nachos. The best part is that it’s super easy to make at home with only a handful of fresh ingredients.

Fresh salsa or pico de gallo is always a crowd favorite and is best made in the summer months when tomatoes are ripe and at their tastiest peak.

4
Servings
211
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 large tomatoes or 8 smaller tomatoes
  • 1 to 2 jalapenos, diced, seeds removed for salsa that is less spicy
  • 1/3 cup chopped cilantro
  • 4 garlic cloves, finely minced
  • 1 white onion, diced
  • ⅓ cup olive oil
  • 1 juicy lime
  • Salt, to taste

Directions

Mix all the ingredients together in a bowl and let stand for 30 minutes in the refrigerator for the flavors to meld together. If it is too water at the bottom before serving, drain and then serve. Store in the refrigerator for up to 3 days, mix, and serve.

Salsa Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salsa Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Nutritional Facts

Total Fat
18g
28%
Sugar
6g
N/A
Saturated Fat
3g
13%
Protein
2g
4%
Carbs
12g
4%
Vitamin A
72µg
8%
Vitamin B6
0.2mg
11.4%
Vitamin C
36mg
60%
Vitamin E
4mg
18%
Vitamin K
28µg
35%
Calcium
36mg
4%
Fiber
3g
12%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
0.8mg
4.3%
Magnesium
23mg
6%
Monounsaturated
13g
N/A
Niacin (B3)
1mg
5%
Phosphorus
56mg
8%
Polyunsaturated
2g
N/A
Potassium
459mg
13%
Sodium
533mg
22%
Zinc
0.4mg
2.6%