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Ripe Tomato Salsa

There’s nothing like a batch of fresh salsa made with perfectly ripe tomatoes; it comes together in five minutes – all you need to do is chop and stir. Adjust the quantities of each ingredient to suit your taste, and for something a little different, stir in half a diced avocado or some leftover cooked corn, scraped off the cob.

Ripe tomato salsa - ripe tomato salsa


3–4 ripe tomatoes, finely diced
1/2 small red, yellow or orange bell pepper, seeded and finely chopped
1/2 small purple or sweet white onion, finely chopped
1 jalapeño pepper, seeded and minced
1/4 cup (60 ml) chopped fresh cilantro
juice of half a lime (about 1 tbsp)
sea salt and freshly ground black pepper


Combine all the ingredients in a bowl, seasoning with salt and pepper to taste. Serve immediately or cover and refrigerate for up to a week.

Makes about one 500-ml jar.

Per 1/4 cup serving:

17 calories, 0 g fat, 0 mg cholesterol, 3.9 g carbohydrate, 0.8 g protein, 1.2 g fibre.


Originally published in ParentsCanada magazine, August/September 2014.

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