Salsa

Name: Salsa
Prep time: 10 min
Total time: 35 min
Yield: 6 servings
Ingredients: 6 Roma tomatoes, roughly chopped; 1 lemon, juiced; add gradually to taste; 1 jalapeño, seeded for less heat; ½ tsp salt, then adjust to taste; ¼ tsp ground black pepper; 1 tbsp olive oil; ¼ cup fresh coriander

For 6 people · US imperial ingredients

Easy

Simple preparation and straightforward steps. Rated for hands-on effort, not waiting time.

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Prep10 min

CookNo cooking

Chilling25 min

Total35 min

Estimated for the base recipe. Includes 25 minutes of chilling before serving. Larger batches may take longer; times do not scale automatically.

Dietary & allergen notes

Gluten-freeDairy-freeVegetarianVegan

Listed allergens: None identified in the core ingredients; see checks below.

Tags cover the salsa only; check chips and other accompaniments separately.

Based on the written recipe, not an allergy-safe guarantee. Check every product label and avoid cross-contact. Swaps and toppings can change these flags. Allergy-aware cooking guidance

MAKE ENOUGH FOR EVERYONE

How many people?

Base recipe: 6 people. Estimated small side / condiment portions.

Number of people

Ingredients scale automatically. Keep the cooking times and temperatures; use more pans or cook in batches for larger amounts.

THE STARTING POINT

Ingredients

US cups, teaspoons, tablespoons, ounces and pounds. Counts stay the same; method measurements remain as written.

For 6 people · check off as you go

Out of something? Open “Need a swap?” below an ingredient. Suggestions do not change the recipe or nutrition estimates.

6 Roma tomatoes, roughly chopped
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This ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
1 lemon, juiced; add gradually to taste
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1 lime
Use the same measured amount of juice or zest. If counting whole fruit, start with less juice and taste: fruit sizes and acidity vary.
1 jalapeño, seeded for less heat
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mild green chili or green bell pepper
Use a similar amount, then taste. Bell pepper removes most of the heat; hotter chilies should be added sparingly.
½ tsp salt, then adjust to taste
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This ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
¼ tsp ground black pepper
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This ingredient needs a recipe-specific adjustment. Use the original or a recipe designed around what you have.
1 tbsp olive oil
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1 tbsp neutral cooking oil (such as canola)
Use the same quantity. Olive oil adds more flavor; use an oil suited to the cooking method.
¼ cup fresh coriander
Need a swap?
¼ cup fresh parsley
Use the same loosely packed volume. The result will be milder and will lack cilantro’s distinctive flavor.

For part of an egg, beat it first and measure the fraction. Seasonings listed “to taste” and frying oil stay flexible.

LET’S MAKE IT

The method

01
Pulse the tomatoes, jalapeño, and coriander until coarsely chopped.
02
Stir in olive oil, salt, pepper, and lemon juice gradually. Taste and adjust; briefly blend further if you prefer a smoother salsa.
03
Refrigerate for 20–30 minutes before serving.

A ROUGH GUIDE

Estimated nutrition

Per person · one serving

Calories: ~45 kcal
Carbs: 5 g
Fat: 3 g
Protein: 1 g

Changing the people count scales the recipe total; nutrition per person stays the same.

What’s included in this estimate?

Assumes six medium Roma tomatoes, one lemon and all the listed olive oil. Excludes chips.

Approximate ingredient-based estimates, not verified nutrition labels. Brands, ingredient sizes and oil absorption change the results. Carbs include fibre; calories are approximated from protein, carbs and fat using the general 4/4/9 method.

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