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Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dips & Sauces
Cuisine: Mexican
Servings: 7 cups
Author: Enri


  • 1 can 28 oz of tomatoes with their juice, chopped
  • ½ cup of onion finely chopped
  • 1 garlic clove minced
  • 1 jalapeño pepper rubbed with olive oil roasted, deveined, seeded and minced
  • ½ cup of cilantro leaves chopped
  • ¼ cup of fresh lemon juice
  • Coarse sea salt


  • In the bowl of a food processor, process all ingredients by pulsing 5-6 times.
  • Refrigerate in a sterilized jar.


This salsa can be keep refrigerated up to one week.