Fresh Salsa
Fresh tomatoes with jalapeno peppers, cilantro, onions, and lime make this dish a light and easy summer time treat. Serve it with chicken and rice for a complete meal.
- Yield
- 4 servings
- Serving size
- 1/2 cup prepared salsa
- Rating
- 3.82 of 5 (128 ratings)
Food groups
- Vegetables: 1/2 cups
Ingredients
- 2 medium tomatoes, chopped
- 1/2 onion, chopped
- 3 jalapeno chiles, finely chopped, seeded if desired
- 1/4 cup cilantro, chopped
- 1/4 teaspoon salt
- 1 lime, juiced
Directions
- Wash hands with soap and water.
- In a medium bowl, mix all ingredients.
- Serve or store salsa in refrigerator for up to three days in a covered plastic or glass container.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 26.34 |
| Total Fat | 0.27 g |
| Saturated Fat | 0.04 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 5.91 g |
| Dietary Fiber | 1.38 g |
| Total Sugars | 3.44 g |
| Added Sugars included | 0 g |
| Protein | 0.9 g |
| Calcium | 13 mg |
| Potassium | 223 mg |
| Sodium | 151.58 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 11 mg |
| Phosphorus | 26 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 29 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 30 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 10 mcg |
| Folate | 16 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0 mg |
| Niacin | 1 mg |
| Choline | 7 mg |
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Source
Recipe by: Healthy Latino Recipes Made with Love — California Department of Health Services — California Latino 5-A-Day Campaign
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/fresh-salsa. Federal works are public domain in the United States.