Prep Time: 10 Minutes
Cook Time: 0 Minutes
Approx. Total/Net Carbs for Entire Dish:
20 g / 16 g
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).
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.