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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.

Comments (4)

(5 from 4 votes)

Recipe Rating

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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 is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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