Go Back
+ servings
Print Recipe
4 from 1 vote

Tex-Mex Salsa

This fresh salsa not only has a ton of antioxidants, but its Texas and Mexican inspired flavors will have you coming back for more.
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Condiment
Cuisine: Mexican, Tex-Mex
Keyword: Diabetic-Friendly, Gluten-Free, Plant-Based
Servings: 10 people
Calories: 25kcal
Author: SkinnyMs.


  • 6 roma tomatoes diced
  • 1 garlic clove minced
  • 1/2 cup red onion diced
  • 2 jalapenos seeded and skinned
  • 1/3 cup cilantro chopped
  • 1 lime juiced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste


Method 1:

  • Add all the above ingredients to a food processor and pulse 2 to 3 times or until ingredients are a chunky consistency. Store salsa in a glass container with lid and refrigerate for 8 hours allowing the flavors time to marry.

Method 2:

  • Add all diced ingredients to a slow-cooker, cover and cook on low 3 hours. Allow salsa to cool at room temperature and store in a glass container with lid...refrigerate until ready to use. This method is more like the commercial version or restaurant-style.


Serving: 0.25cup | Calories: 25kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 1mg |
SmartPoints (Freestyle): 1
SmartPoints (Freestyle): 1