Tomato Salsa

Course Appetizer, Dip, Snack

Keyword Apple Cider Vinegar, Diced Tomatoes, Garlic, Garlic Cloves, Gluten Free, Jalapeño Pepper, Lime, Lime Juice, Onion, Onions, Red Onion, Salsa, Tomato, Tomatoes, Vegan, Vegetarian

Dietary Need Gluten Free, Vegan, Vegetarian

Cooking Method Stovetop

Program Cooking Matters

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 19kcal

Author Chef Deborah Kelly

Equipment

Stovetop
Medium Pot

Ingredients

2 Jalapeño Pepper Medium
½ Onion Red, medium
2 cloves Garlic
1 Tablespoon Apple Cider Vinegar Or lime juice from half a lime
1 can Diced Tomatoes 14½ ounces, no salt added
¼ cup Cilantro Optional; fresh leaves

Instructions

Rinse peppers. Remove seeds and mince.
Peel onion and garlic. Rinse onion and dice. Mince garlic.
If using, rinse and chop cilantro leaves.
In a medium pot, add peppers, garlic, onion, apple cider vinegar, and canned tomatoes. Heat mixture over medium heat for 15 minutes. Stir occasionally.
Chill before serving. If using, add cilantro to chilled salsa.

Video

Notes

Use any kind of onions or hot peppers you like.
For an extra kick, add a third jalapeño or a serrano pepper.
When in season, use 3 medium or 2 large fresh tomatoes in place of canned.
Try serving this salsa as a dip with corn tortilla chips, as a topping on baked potatoes or tacos, or as a sauce for grilled meats and fish.
Make a bigger batch and freeze.

Nutrition