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Yield
2 cups

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Time
Prep Time: 10 Minutes
Cook Time: 0 Minutes

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Macronutrients:
Approx. Total/Net Carbs for Entire Dish: 
20 g / 16 g


Ingredients

  • 4 ripe tomatoes, diced

  • 1/4 red onion, chopped

  • 1 jalapeno, de-seeded and minced

  • 8 cilantro sprigs, chopped

  • 3 garlic cloves, minced

  • Juice of 1 lime

  • Optional: 1/4 cup olive oil or less

  • Salt and pepper to taste

Tips & Substitutions

  • Prefer a little less crunch to your salsa? Go ahead and add all the ingredients to a food processor and pulse until just chunky.

  • Refrigerate your salsa for at least an hour to let the flavors meld or eat it right away (that’s what usually happens with us anyways).


Instructions:

There's only one step here - mix it all together. Just be sure to add the olive oil last and add just enough for your personal preference.