Tomato Salsa

homemade salsa

homemade salsa


Did you have a nice Cinco de Mayo week-end? Well, in case you didn’t get enough of that delicious Mexican food, today’s dish is homemade salsa. Members of The Food Matters Project blogging group are making and blogging about the salsas from Mark Bittman’s book the Food Matters Cookbook. He gives five salsa suggestions: tomato salsa, green apple-cucumber, peach, tomatillo-black bean, and corn. I went with tomato because it’s important that you have a good recipe for fresh salsa—mine is great. It’s slightly adapted from Mark’s; he uses a little less garlic, and more cilantro.

Later on this summer when peaches are ripe and sweet you can be sure that I’ll do something with peach salsa. (I’ve had a couple of people tell me that they made my recipe for ono with mango salsa and loved it.) Really, how can you go wrong with a good salsa?

Alissa at BigEatsTinyKitchen is the host this week and you will find the original recipe for one of the above mentioned salsas at her site. Check this link for the schedule.

Salsa Ingredients

Salsa Ingredients



2 large ripe tomatoes, chopped

1/3 cup white or red onion, finely chopped

2 teaspoons minced garlic, or to taste

½ to 1 serrano pepper, seeded or minced to taste  (not shown in the picture)

1/3 cup chopped fresh cilantro

2 tablespoons lime juice

Salt to taste



1. Combine all the ingredients in a bowl, taste, and adjust the seasoning.

2. Let the mixture rest for 15 to 30 minutes if possible to allow the flavors to meld.

Serve along with a plate of your favorite corn chips, other type of chip, or lettuce cups if you are trying to avoid the starch.


This recipe is also posted at Whole Food Wednesday.


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