• Prep-time: / Ready In:
  • Makes about 4 cups
  • Serving size: ½ cup
  • Print/save recipe

Here’s another must-have fresh tomato salsa recipe that uses plenty of ripe, garden-fresh vegetables. I am not a fan of salsa made with out-of-season tomatoes, so when I can’t make my homemade salsa, I use a favorite store-bought salsa instead.

Happy snacking!

By Del Sroufe,

Ingredients

  • 3 large ripe tomatoes, diced small
  • 1 small red onion, peeled and diced small
  • ½ cup chopped cilantro
  • 1 to 2 jalapeño peppers, minced (for less heat, remove the seeds)
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lime juice
  • Sea salt to taste

Instructions

  • Combine all ingredients in a large bowl and mix well. Store refrigerated until ready to serve.
Nutritional Information:

Per serving (½ cup): 38 calories, 8.1 g carbohydrates, 1.6 g protein, 0.4 g total fat, 0.1 g saturated fat, 0 g cholesterol, 42 mg sodium, 2.4 g fiber, 4.6 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (5)

(5 from 4 votes)

Recipe Rating

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Jeannette

Could this recipe be made in large quantities and can?

Beverley

This is a wonderful salsa. I could eat the whole batch in one setting! I used three ripe large tomatoes from my garden. I used parsley instead of cilantro because my husband doesn't like cilantro. I didn't use the jalapeños as well because my hubby doesn't care for them. Still the salsa was fabulous. Thank you for this great recipe.

Rishi

Very yummy

Sharon

So fresh! So full of flavor! Can you overeat this stuff?! No, really! I put it on nearly everything. Love. love, love this salsa.

Erra

Simply beautiful thank you

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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