Mild Salsa

Mild Salsa

Fresh tomatoes, onion, and a hint of lime make a smooth, gentle salsa for everyday dipping.

Total 40 min Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This mild salsa blends ripe tomatoes with onion, a touch of jalapeño, and fresh cilantro for a bright, balanced condiment without heavy heat. Simmering the tomatoes briefly softens their edge and melds the flavors, making it ideal for chips, tacos, or spooning over eggs. It keeps well in the fridge for casual snacking throughout the week.

Ingredients

  • 6 ripe tomatoes, cored and quartered
  • 1/2 cup white onion, chopped
  • 1 jalapeño, seeds and ribs removed, minced
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 pinch sugar

Method

  1. Bring a medium saucepan of water to a boil and blanch the tomatoes for 1 minute, then transfer to a bowl of ice water and peel off the skins.

  2. Roughly chop the peeled tomatoes and place them in a 6-quart saucepan with the onion and garlic.

  3. Simmer the tomato mixture over medium heat, stirring occasionally, until softened and slightly reduced.

  4. Remove from heat and let cool for 10 minutes.

  5. Transfer the cooled mixture to a food processor or blender along with the jalapeño, cilantro, lime juice, salt, cumin, and sugar.

  6. Pulse 6 to 8 times until the salsa reaches a chunky, even consistency, scraping down the sides as needed.

  7. Taste and adjust salt or lime juice as needed, then transfer to a jar or airtight container.

  8. Chill the salsa for at least 1 hour before serving to let the flavors meld.

Rate this recipe

★ 4.1 (1)

Mild Salsa

This mild salsa blends ripe tomatoes with onion, a touch of jalapeño, and fresh cilantro for a bright, balanced condiment without heavy heat. Simmering the tomatoes briefly softens their edge and melds the flavors, making it ideal for chips, tacos, or spooning over eggs. It keeps well in the fridge for casual snacking throughout the week.

40 min 16 oz 22 cal

Ingredients

  • 6 ripe tomatoes, cored and quartered
  • 1/2 cup white onion, chopped
  • 1 jalapeño, seeds and ribs removed, minced
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 pinch sugar

Method

  1. 1

    Bring a medium saucepan of water to a boil and blanch the tomatoes for 1 minute, then transfer to a bowl of ice water and peel off the skins.

  2. 2

    Roughly chop the peeled tomatoes and place them in a 6-quart saucepan with the onion and garlic.

  3. 3

    Simmer the tomato mixture over medium heat, stirring occasionally, until softened and slightly reduced.

  4. 4

    Remove from heat and let cool for 10 minutes.

  5. 5

    Transfer the cooled mixture to a food processor or blender along with the jalapeño, cilantro, lime juice, salt, cumin, and sugar.

  6. 6

    Pulse 6 to 8 times until the salsa reaches a chunky, even consistency, scraping down the sides as needed.

  7. 7

    Taste and adjust salt or lime juice as needed, then transfer to a jar or airtight container.

  8. 8

    Chill the salsa for at least 1 hour before serving to let the flavors meld.