A quick and easy salsa to make with fresh summer produce. A vegan delight to serve as an appetizer with chips or as a side with quesadillas and enchiladas.

Course: Appetizer, Side Dish

Cuisine: Mexican

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6 Servings

Calories: 30kcal


  • ▢food processor


  • ▢1 small Red onion or ½ large (coarsely chopped)
  • ▢4 medium Roma / plum tomatoes coarsely chopped
  • ▢1 large Jalapeno seeds removed
  • ▢2 cloves Garlic roughly chopped
  • ▢½ bunch cilantro coarsely chopped
  • ▢1 can Diced tomato 14 oz can
  • ▢1 teaspoon Salt Or as needed
  • ▢2 tablespoon Lemon juice freshly squeezed


  • Coarsely chop the onions, tomatoes, garlic and cilantro.
  • Make sure to remove the seeds from the jalapenos depending on how spicy you want your salsa.
  • Place the chopped ingredients in this order inside the food processor bowl. First goes in the onion, then the jalapeno and then garlic. After this the tomatoes (fresh and canned) aling with cilantro, lemon juice and salt goes inside the bowl.
  • Run the food processor in short intervals until the ingredients are well blended.
  • Serve the salsa right away or chill for sometime and serve with chips.


How long can we store this salsa 

This salsa can be stored in the refrigerator for 3-5 days in a well sealed container. I will emphasis again on well sealed container as the smell can seep out if not closed air tight. 

Other FAQ’s

  • Using canned / tinned tomato adds a lot of flavor and texture to the salsa.
  • Make sure to remove the seeds from the jalapenos to adjust the spice level. 
  • I love using Roma or plum tomato for the recipe as they have less seeds. 
  • Salsa can be served right after it is made or can be refrigerated for couple of hours and served chilled.


Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 254mg | Fiber: 2g | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 1mg