4 Serves
11 Mins
Roughly chop the fresh tomatoes, chili peppers, and onions using a sharp chef's knife on a cutting board. Use caution when handling the peppers to avoid skin irritation.
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JapaneseVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
23 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
47 mg / 1,250 mgPotassium
401 mg / 4,700 mgSodium
250 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Place the chopped vegetables into a food processor. Pulse the mixture briefly until it reaches a finely diced consistency, being careful not to over-process into a puree.
Transfer the salsa to a serving bowl. Season with salt, pepper, and ground cumin to taste. If the salsa is too spicy, add more chopped tomato; if it needs more heat, stir in a few reserved chili seeds.
Cover the bowl and let the salsa rest at room temperature or in the refrigerator for one hour to allow the flavors to meld before serving.
34
g82
g18
g
Mexican