Zesty Tomato Salsa

PersonalPoints™ per serving
Total Time
7 min
7 min
0 min
Once you’ve made your own salsa and discovered how easy it is, there’s no going back to the jarred stuff.


Table salt

½ tsp

Garlic clove(s)

1 medium clove(s), minced

Fresh tomato(es)

2 large, ripe, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped

Uncooked onion(s)

1 small, finely chopped


3 Tbsp, to 2 tbs, fresh finely chopped

Jalapeño pepper(s)

2 medium, to 1, seeded and finely chopped (wear gloves to prevent irritation)

Fresh lime juice

2 tsp


  1. On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a knife.
  2. In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapeño, and lime juice. Let stand at least 1⁄2 hour before serving to allow the flavors to blend. Yields 1/3 cup per serving.


When the garlic is being mashed, the salt absorbs much of the juice and prevents the garlic from sticking to the knife. This salsa can be refrigerated, tightly covered, for up to 2 days.What’s more, this recipe is as delicious with fresh tomatoes as with canned (if using canned, reduce the salt to 1/4 teaspoon), so it can be enjoyed any time of year. If the chopped onion is particularly pungent, rinse it first in a fine sieve under cold running water, pat dry with paper towels, then add to the remaining ingredients. That will eliminate its harshness.