Tomato Jalapeño Salsa
This Tomato Jalapeño Salsa is perfect for tacos, tostadas, empanadas, steak, chicken and even eggs. Made with just 4 ingredients. By far one of Mexico's best!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dip, Salsa, Vegetarian
Cuisine: Mexican
Servings: 2 cups
Calories: 32kcal
- 3-4 roma tomatoes rinsed
- ½ a large onion or one small one
- 1 jalapeño
- 1-2 garlic cloves
- salt and pepper to taste
Roast the tomatoes at 400 degrees for 20 minutes. Could also broil for 10-15 minutes.
Add the roasted tomatoes to a blender or chopper. Add onion, garlic and about a ¼ or half of the jalapeño.Pulse to blend and taste for heat level.
If salsa is not spicy enough, add another ¼ of jalapeño or more, continue until you truly enjoy the level of heat.
Add salt to taste. (pepper if you like)Serve at room temperature or cold if using for salsa.
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 6mg | Potassium: 260mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 23.5mg | Calcium: 16mg | Iron: 0.3mg