Ingredients1 h 20 m servings 11 cals
- Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Per Serving: 11 calories; 0.1 g fat; 2.4 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 67 mg sodium. Full nutrition
ReviewsRead all reviews 14
I think this recipe is an excellent start. I fiddled with it a bit, because I prefer green spring onions rather than raw yellow & red onions. I don't like cilantro (I did still include a little)...
It's summer, and tomatoes just don't get any better than right now. I didn't have any canned chiles on hand, but I did have a jalapeño, so that's what I used. Mixed up, tasted, and then added ...
Loved this recipe. I used fresh Hungarian banana peppers instead of canned, as I had them from my garden. I did take the time to take the skins off of the tomatoes. Added a touch more salt and...
I loved it but I don't like spicy things so I didn't use chilles but I loved the recipe but I had to change it because I didn't have all the ingredients
Very tasty and fresh - used red Italian peppers from the garden instead of the can of green peppers - added an extra tomato as the red onion was a little strong - will definitely make again!
I used a small jalapeño instead of the canned green chiles. This is now my go-to recipe!
It was delicious, with no modifications to the original recipe. Very easy to make and way better than store-bought salsa!
Made to batches today. If you like a bit chunker salsa, quarter the tomatoes rather than dice them. I also grilled the onions, peppers, and garlic to add a bit of smoke flavor to it.