Fresh Homemade Salsa

Our absolute favorite fresh homemade salsa recipe ohsweetbasil.com Mexican, cilantro, paleo, whole 30, gluten-free, dairy-free

Does your Costco sells those tubs of heirloom tomatoes? The little ones? Ours does and I adore them as does Cade. We love fresh anything and the other night while Cade was out working on the yard I decided to wing it and make my own salsa with those pretty babies. I love that each little tomatoes has a slightly different taste so your salsa is extra fresh and flavorful without you doing anything other than chopping. I think I’m in love with this fresh homemade salsa and you will soon feel the same.

The key to any salsa is really fresh cilantro in my opinion. It takes everything to a new level. We added a little lime juice, chopped onion, garlic, cilantro to brighten it all up and a touch of chili flakes and cumin to bring us back to the barely spicy, munching on chips and salsa at the beach in Mexican flavor.

Our absolute favorite fresh homemade salsa recipe ohsweetbasil.com Mexican, cilantro, paleo, whole 30, gluten-free, dairy-free

I know you aren’t supposed to let everything sit as the juices run, but I did. I let it sit on the counter for almost two hours. Though I did wait until serving to add the salt as it just pulls even more moisture out and I didn’t want this to be salsa soup. Although… I bet I could make a salsa soup that would be pretty darn tasty!

5.0 from 1 reviews
Fresh Homemade Salsa
Author: 
Recipe type: salsa
Prep time: 
Total time: 
Serves: 4 servings
 
Fresh salsa with a variety of tomatoes for even more flavor
Ingredients
  • 2-3 Cups Variety of Grape or Small tomatoes, red, yellow, sun burst, heirloom purple etc, chopped
  • ½-1 Whole Lime, juiced
  • 2 Small Cloves of garlic, minced
  • ⅓ Cup Onion, minced
  • ⅓ Cup Cilantro, chopped
  • Dash of Red Pepper Flakes
  • 1 Teaspoon Cumin
  • Salt and Pepper to taste
Instructions
  1. In a small bowl, toss the tomatoes, lime juice, garlic, onion, cilantro, red pepper flakes and cumin together. Allow to sit for at least 30 minutes. Drain any juices you don't want and season well with salt and pepper.

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.