fresh and healthy homemade salsa

Fresh and Healthy Homemade Salsa

Vegan | Anti-Candida
Course Snack
Keyword salsa
Prep Time 5 minutes
Servings 4


  • 2 Tablespoons red onion rough chop
  • 1 – 2 garlic cloves
  • 1- inch piece jalapeño pepper seeded, optional*
  • 1 cup cherry or grape tomatoes diced
  • 4 sprigs cilantro rough chop
  • Juice of 1/2 lime
  • 1 teaspoon olive oil
  • 1 teaspoon brown rice vinegar
  • 2 generous pinches sea salt
  • Pinch black pepper


  1. Place the red onion, garlic and fresh jalapeño (if using) into a food processor and pulse 2 – 3 times. Scrape down the sides and add the remaining ingredients. Pulse a couple more times until desired texture is reached. Taste for seasoning.
  2. Store leftover salsa in a sealed, airtight container in the fridge for 5 -7 days.

Recipe Notes

*If you love spicy, feel free to add the jalapeño seeds.