Mexican Vegetable Salsa
Bursting with vibrant colors and fresh flavors, this Mexican Vegetable Salsa is the ultimate homemade condiment for any occasion! Featuring juicy Roma tomatoes, sweet bell peppers, crisp corn kernels, and zesty cilantro, this salsa combines earthiness and zest in every bite. A hint of jalapeño adds a touch of heat, perfectly balanced by the tangy freshness of lime juice. In just 15 minutes of prep time, you can whip up this easy, no-cook recipe that’s perfect as a dip for tortilla chips, a topping for tacos, or a flavorful side to grilled meats. Packed with nutrient-rich vegetables and seasoned with garlic, salt, and black pepper, this salsa is a refreshing and healthy crowd-pleaser. Whether you’re hosting a party or looking to upgrade your weeknight dinner, this versatile salsa is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized Roma tomatoes
- 0.5 medium-sized red onion
- 1 whole jalapeño pepper
- 0.5 cup cilantro leaves
- 1 whole lime
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 medium-sized bell pepper (any color)
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dice the Roma tomatoes into small, even pieces and place them in a large mixing bowl.
Peel and finely dice half of the red onion, then add it to the bowl with the tomatoes.
Remove the seeds from the jalapeño pepper (if you prefer less heat) and finely chop it. Add it to the mixture.
Chop the cilantro leaves finely and measure out half a cup. Add to the mixing bowl.
Cut the lime in half and squeeze the juice over the ingredients in the bowl, ensuring you remove any seeds.
If using fresh corn, cook it briefly in boiling water for 2–3 minutes, then cut the kernels off the cob. If using canned or frozen corn, measure out one cup. Add the corn to the bowl.
Wash, deseed, and dice the bell pepper into small cubes, then add it to the vegetable mixture.
Mince one clove of garlic and incorporate it into the salsa.
Season the salsa with salt and black pepper, then stir everything together until well combined.
Cover the bowl with plastic wrap or a lid and allow the salsa to chill in the refrigerator for at least 30 minutes to let the flavors meld.
Serve the salsa as a dip with tortilla chips, as a topping for tacos, or alongside your favorite grilled dishes.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 29.1 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2255 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
