Clean Eating Cilantro Salsa Recipe
I’m getting a little adventurous in the kitchen these days. Trying things I’ve never made before. It’s a lot of fun. Especially when you end up with a really fantastic recipe.
Case in point: Clean Eating Cilantro Salsa.
I went to the farmer’s market this morning and just started shopping for whatever looked fabulous.
As I shopped, I realized I was buying ingredients for salsa. Even though I’ve never made it before, I was definitely feeling up to the challenge. So I bought the rest of what I needed, went home and got to work in the kitchen.
If you are a cilantro fan, this is definitely the salsa for you! Nobody at the dinner table could stop eating it. It was amazing! And it was gone before anyone could blink.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING CILANTRO SALSA RECIPE:
Clean Eating Cilantro Salsa
This delicious salsa will leave you never wanting the jarred stuff again! (All ingredients are an approximate measure. Adjust to your liking.)
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Servings: 4 servings
Calories: 9kcal
Ingredients
- 6 medium tomatoes
- 2 large cloves garlic
- 1 medium jalapeño (choose the type & amount based on how spicy you like your salsa)
- 1/2 cup fresh cilantro (chopped)
- 1/2 medium red onion
Instructions
- Chop all your ingredients. Be sure you chop them well. The finer you chop everything, the better texture your salsa will have.
- Mix in a bowl and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Sodium: 3mg | Potassium: 120mg | Sugar: 1g | Vitamin A: 520IU | Vitamin C: 7.3mg | Calcium: 5mg | Iron: 0.1mg
Yum! I can’t wait to try this.
Anne – Let me know what you think!
What do you use for the chips? If this salsa tastes as good as it looks…I am going to need some REALLY clean eating chips to dip in it…cuz I am going to want A LOT! 🙂 Thanks for the recipes!
Tanya –
Corn chips: https://www.thegraciouspantry.com/clean-eating-chips-and-guacamole/
“Potato” chips: https://www.thegraciouspantry.com/clean-eating-chips/
And tomorrow’s post will be for whole wheat tortilla chips.
Enjoy!
CAN’T WAIT to try this – YUMMMMMMM! Cilantro is my BEST friend!! 🙂
I added lime juice for a kick and it was YUMMY!! Great site you have going here! Thank you for all the wonderful information!! 🙂
hey there… looks fabulous! I am hungry now! question… I need a new cam & I notice yours takes fab shots… what are you using to shoot? thanks
Ghalya – Thanks! I use a Nikon D60 with a macro lens.
You forgot the lime juice!! Most important ingredient 🙂
Tamara – No, I didn’t forget it. I just didn’t include it in this recipe. But feel free to add it if you like.
I added 2 tbsp red wine vinegar,and a squirt of lemon juice- and in the past have added tomato sauce great stuff
Trude – I never would have thought to add tomato sauce. Vinegar is good, but my husband won’t eat vinegar. So I had to sidestep that one. lol
Yummy!!!
Michelle – Glad you liked it!! It’s a summer time fav around here. We love cilantro!
mmm….. that stuff is so good. but we’ve always just called it pico de gallo 🙂
Stacy – The only place I’ve ever had pico de gallo is in a restaurant, and this isn’t like that stuff at all. Maybe the homemade stuff is different?
home made and fresh is always better! 🙂
Stacy – For just about anything, yes!
how much does this make? Is it enough for a party of ten or so?
Tish – If they are big eaters, I’d make a double batch.
If you add a can or two of your favourite beans (I like black beans and chick peas) this makes a fantastic bean salad! I make a big batch and put it in five containers for lunches during the week.
Tegan – Wow!!! Thanks for the tip! I’ll try that for sure!
Bridget – LOL!! It’s good for you too! It detoxes your blood! (Or so I’ve read)
Charlie – You’re welcome! I’m happy you enjoyed it! I make it a lot in the hotter months.
Maybe – That would be good!
Melg – Sound wonderful! Thanks!
JB – Sounds yummy!
Carolina – Sounds great!
I really really can’t stand cilantro. What other herb could be substituted? Fresh parsley? Thanks!
Emma – I would go with basil.
Your recipe is a lot like mine! I made mine, and then did a search for yours lol. Im trying to experiment on my own to see what I can come up with. My next venture is lasagna. We are Italian and I know how to make my own noodles, i just have to take the time to do so!
Stephanie – I’ve always wanted to make noodles, but just haven’t worked up the courage yet. Some day…
It took me awhile to get them to actually be worth eating LOL. Its not easy i wont even lie! but you can do it
I might give it a try!
I added lime juice, lime zest, and some olive oil. SO GOOD! Non-clean eaters ate it right up!
Niki – Fantastic!
I totally followed the recipe and it is juicy and refreshing! My husband
and the girls all love it! Thank you so much for sharing!
Yay! I’m so glad you all enjoyed it!
Pico de Gallo is a weekly thing in our home. Leftovers usually get a facelift with black beans and corn. And to make it a meal instead of a condiment I add cubed chicken or fajitas. Yumm
Sounds wonderful!
Yum is right!
this is pico de gallo, not salsa
I LOVE the look of this salsa, it looks so fresh and appetizing!!
I love cilantro! In Mexico we call this pico de gallo only that it also has avocado on it. Mixing this with shrimp or ceviche its amazing. Love your website, I will be checking your recipes now that I have started eating clean 🙂
Try adding avocados and shrimp, it is wonderful!
Sorry didn’t see someone had suggested that already but another thing you might like to add that is very tasty is pieces of Mango.
This sounds wonderful! What kind of pepper did you use? Bell? Jalapeño?
Shawna – Jalapeno.
I make this all the time & it is Pico De Gallo. However, I squeeze a couple of fresh limes into it, add finely chopped jalepeno peppers & add a bit of salt as it really makes the flavour pop! I use only green peppers 1 large or 2 small to about 5 ripe, but firm tomatoes). You can also add diced cucumber into, but make sure you eat it quickly cause cucs spoil fast. Soooo good with guacamole tacos!!!! ENJOY!
Tammy – Sounds wonderful! 🙂
I just recently started eating clean and I’m finding your blog and recipes to be so helpful! This salsa sounds amazing! Could it be made in larger batches and frozen?
Cristy – I don’t recommend it, no. Fresh salsa can be very temperamental.
just tried this via pinterest, and I won’t be buying canned salsa ever again!! mine doesn’t look as pretty- I used my chopper on everything, and smaller quantities. it is AMAZING!! thanks for sharing this 🙂
Stacey – Awesome! So glad you enjoyed it! 🙂
im addicted to salsa. thank you
Denise – My pleasure!
I like to do with with shrimp, avocado, diced black olives, lime juice and clamato and it is DELISHHHH 🙂
Caroline – Sounds wonderful!!
Have you tried to freeze this? It looks amazing! I’m preparing my meals for next month when we have a new addition to our family and will be to busy/tired to cook lol.
Shan – I don’t recommend it. The tomatoes will get mushy.
I love making this salsa, but squeeze some lime over it!!
Katie – Sounds good! 🙂
This salsa dish is too pretty to eat…. yummy!
Hardin – Haha! Ya, but it’s tasty too! 😀
I have been making salsa fresco for quite a while. I typically don’t add red onion, but green onions. People tend to like the flavor of the garlic more than onion. But whenever I make this. People just love it.
If you can’t find a jalapeño pepper, you can add a can of rotel for the spice. I like to use my food processor for the garlic, cilantro, half of the tomatoes and pepper, giving it a slightly runny, but mostly chunky texture. It makes a bit more this way as well. And who wants to chop for a half hour straight!? Not me!
Angelina – Sounds yummy!
Salsa fresca! Oops
Made this tonight and my husband loves it! 🙂
Stephanie – Fantastic!! 😀
LIME…gotta have lime juice 🙂
Deb – Sure! That would be yummy! 🙂
What if I were to add shrimp and crab and lime and lemon juice, what other liquids would you recommend for me to make your cilantro salsa into the wonderful campechana that I used to get at Goode’s Seafood in Houston. Would be great since I left Houston 17 years ago.
Ken – I would have to say a little tomato juice or sauce. Which one you use would dictate how thick the sauce is. I may have to come up with my own recipe for that. Sounds so good right now!