Fresh Raw 10 Minute Salsa

Fresh Raw 10 Minute Salsa

A delicious homemade fresh raw salsa that takes just 10 minutes to make. Made with fresh jalapenos, tomatoes and lime juice, you'll never need storebought again!

Just like I shared this on Instagram, here is the recipe for the lovely lady asking me to share a fresh, healthy salsa. These tomatoes spoke to me when I saw them. I love getting your emails and recipe requests. To come, just to name a few, a vegan "chicken" noodle soup, spaghetti sauce and chocolate fudge cake <<<<< that one is already written! I'm doing my best to get to all of your requests!

Just a gorgeous rainbow of tomatoes, waiting to be salsa....

It drives me bonkers when I see pico de gallo recipes called salsa! I see it all the time and while they have similar ingredients, the texture is totally different. Pico de gallo is all raw chopped chunks, whereas the very definition of salsa is "sauce" in Spanish. Therefore it should be saucy. I have never been to a Mexican restaurant in my life where they serve salsa and chips and it is a bowl of chunky pico de gallo....simply because they are different! I can't stand pico de gallo, but I love salsa.....it's totally a texture thing for me.

My hubby took one bite and declared it "perfect". I must admit, I loved it too. The great thing about salsa is that you can adjust to taste.

I just couldn't resist making salsa...among other things, when I found these gorgeous tomatoes at my Whole Foods. I just was drooling over them.

I have a couple of things that are required for me to declare it to be my "perfect" salsa.

It has to be fresh/raw and a fairly smooth consistency. I am NOT a fan of huge chunks in my salsa...reason being, I don't like the texture of tomatoes. However, I LOVE tomato flavor and sauce.

Oh, and it's gotta have cilantro too. Now, I'm not a huge fan of cilantro in itself, but it just works in salsa, it belongs in salsa.

For this recipe, I changed my usual sea salt and opted for Karis Naturals Bolivian Pink Salt. They were so kind to send me some samples to try out. I was so impressed with the pure taste. Honestly, I kept sticking my finger in it, haha. What can I say...I like salt. It has a slightly stronger taste than regular salt, so you can get away with using less. It also contains over 70 trace minerals and is free of any added chemicals or additives, making it a much healthier option than table salt. My daughter was a fan of the pretty pink color, of course. According to them, it contains less sodium than leading pink Himalayan salt brands and Kosher salt.

I encourage you to try it if you would like a healthier option for seasoning your food that hasn't been through some terrible processing and adding of chemicals or additives. They also sell unrefined Chancaca sugar that has been produced from molasses, instead of going through an extensive process like most sugars on the market. I'm dying to try that next! You can order any of their products at Karis Naturals.

This salsa is fabulous with just chips, on tacos, as a "pizza" sauce, or my favorite way is just to heat up a tortilla and get it really warm and dip it in the salsa...SO good.

So, here is my favorite salsa. Enjoy! If you make it, make sure to come back here and leave feedback on my blog, I love to hear from you! Also, if you are Instagram, make sure to follow me and tag your creations #thevegan8, so I don't miss the notification!

1/4 cup

Fresh Raw 10 Minute Salsa

An incredibly fast and easy way to satisfy your salsa craving. This salsa is so delicious, flavorful and bold with a nice fresh kick from the jalapeno. It's a snack that is very healthy as well and can easily be adapted to specific taste, although I love it just perfectly as is.

10 minPrep Time

10 minTotal Time

Recipe Image
Save RecipeSave Recipe

Ingredients

  • 1/2 cup chopped white or red onion (red produces a better flavor)
  • 1 1/2 heaping cups grape tomatoes (272 g or 1 pint, I used sweet brown grape and a few of the orange, use what you like)
  • 1/2 teaspoon cumin
  • 3/4 teaspoon pink Himalayan sea salt (I use Karis Naturals )
  • 1/4 cup packed cilantro (adjust to taste)
  • 1 tablespoon finely chopped fresh jalapeno (use less for minor heat, adjust to taste)
  • 1 1/2 tablespoon fresh lime juice (don't use lemon, it will change the taste)
  • 1 really large garlic clove, or 2 smaller ones, roughly chopped
  • 1/2 teaspoon raw agave
  • 1 teaspoon chili powder (optional, but I love the extra flavor of heat and it assists in red color)
  • Note
  • This is the perfect amount of measurements to suit our taste, but feel free to adjust the lime juice or cilantro to your liking. With the tablespoon of fresh chopped jalapeno, it gives a nice kick to it without feeling overpowering. Feel free to adjust.

Instructions

  1. Add all of the ingredients to a food processor and blend until desired consistency. I like mine more saucy, than chunky. Serve either at room temperature or slightly heat up. It is delicious warm! Serve with chips, tacos, omelettes or burritos!
7.6.4
1762

30 Comments

  1. Sounds perfect to me! I could probably live on Mexican food and chips and salsa are my diet weakness for sure. If I had to choose between chocolate and chips I'd be dipping for sure. I love that you use cherry tomatoes. I'm a tomato snob and if they're not sweet like good vine ripened I won't even add them to my dish. Also the lime and cilantro sound great. I always use them in my guacamole - probably a great match with your salsa... thanks Girl ♡
    • brandi.doming@yahoo.com
      I know girl, me too! I looovvvee salsa and grew up here in Texas eating it in Mexican restaurants...it is very different than pico de gallo and I always ask to "hold the pico"...but bring on the salsa! Oh and I know, traditionally, salsa uses canned tomatoes or Roma tomatoes, but I just couldn't resist using these...it was just so simple and delish!
  2. I never knew the difference between salsa and pico de gallo, now I do. Thank you. Your salsa sounds delicious.
    • brandi.doming@yahoo.com
      Really? Maybe, it's just a Texas thing, lol! Since I was a kid, it was always 2 very different things everywhere we went to eat. Thanks Suzanne!
  3. I literally eat salsa EVERY single day. Every day. It goes on ALL my salads. This look so yummy and fresh. :)
    • brandi.doming@yahoo.com
      Ha, thanks Brittany! I agree...salsa is the best!!
  4. Those tomatoes wouldn't last long enough in my house for me to make that tomato salsa! LOL!
    • brandi.doming@yahoo.com
      Haha! I know, they were so tempting!
  5. Never made my own salsa before, I have always been lazy and store bought it... but if the recipe is this easy, quick and delicious it is definitely something that I will be making from scratch next time!
  6. This looks fabulous Brandi, and the pics of your tomatoes are Beautiful! Who knew tomatoes could be so beautiful, lol!??! We just bought a big box of regular tomatoes. I imagine this recipe would work okay with those, do ya think? We were going to make and bottle salsa today, but I've been too dang tired. I'm lovin' this raw recipe though and it's not as overwhelming as making a GIANT batch and bottling it all. I may try your recipe tomorrow. It looks so so good!
    • brandi.doming@yahoo.com
      Thank you so much Melanie, you are so sweet! Yes, I'm sure regular tomatoes would be just perfect! Please let me know if you try it and feel free to adjust any seasonings, if necessary :)
  7. Perfect for the summer that is coming up, what a lovely salsa :D Cheers Choc Chip Uru
    • brandi.doming@yahoo.com
      Thanks Uru!
  8. This looks so simple and fresh - so much better than opening a jar of some brand name salsa. I will have to try this as tomatoes are in a abundance right now. Do you think it would freeze well?
    • brandi.doming@yahoo.com
      Thanks Cindy! Sure, I don't see why not!
  9. This was super easy and delicious! I normally use canned tomatoes for salsa, so nice to have a fresh option.
    • brandi.doming@yahoo.com
      Thanks so much Marlene for making it and I'm so glad you enjoyed it! Thanks for the feedback
  10. It's very cool that you've used grape tomatoes - I've never seen anyone else use them for salsa before! :-) I'm not a fresh tomato fan, but I do love salsa, so I'm quite tempted to try this!!!
    • brandi.doming@yahoo.com
      Thank you Sandy!! I hope you try it! I served it at my daughters birthday party and it was a hit. Fresh and so easy to make!
  11. Hey, What can I use instead of raw agave? Will sugar do?
    • brandi.doming@yahoo.com
      You can use maple syrup. Or, yes, you can use sugar, you may need a tad more since liquid sweetener is more concentrated.
  12. This is the best salsa I ever had. It only lasts a day or two in my house, so I just buy enough ingredients to make it all week. Thank you!
    • brandi.doming@yahoo.com
      So very happy to hear that Cheryl, thank you so much for the feedback!!
  13. I needed salsa for burrito bowls I was making for dinner. Unfortunately I had run out and did not want to wake my sleeping toddler to run to the store. Fortunately I had all the ingredients I needed for this salsa! Yummy! And so much better than store bought!
    • brandi.doming@yahoo.com
      Wonderful Sarah! So glad you loved the salsa, thank you so much for the feedback!
  14. Could you can this recipe?
    • brandi.doming@yahoo.com
      Hi Ashley! I have no idea. I don't know anything about canning, so I'm afraid I'm just no sure of the proper way to do it.
  15. I just finished making my salsa and it is very runny ,I am thinking my tomatoes were too ripe. Anything I can do to thicken it up?
    • brandi.doming@yahoo.com
      Hi Claudia, yes, that is possible. It's not supposed to be super thick. However, tomatoes thicken up a ton in the fridge as they chill. So place the salsa in your fridge and check it tomorrow or several hours later today and it should have thickened up much better.
    • brandi.doming@yahoo.com
      Does it not look like the texture of the salsa in the pic? Also, did you use the grape tomatoes like I have listed? Different tomatoes have different water levels, so that could be it if you used a different tomato than I used.

Leave a comment

Rate this recipe: