Gluten-free, Dairy-free, Paleo, Vegetarian, Whole30

Classic Fresh Tomato Salsa

I’m a lover of all things Mexican-inspired, including this homemade salsa. It’s fresh, colorful, and, most importantly, delicious. Spoon onto grilled proteins, add to a taco salad or scrambled eggs, or enjoy with your favorite tortilla chips.

Makes 3 cups

• 1 pound vine-ripened tomatoes
• ½ cup chopped green onions
• ½ cup chopped fresh cilantro
• 2 Anaheim peppers, seeded and finely chopped
• 1 jalapeño, seeded and diced
• 3 garlic cloves, minced
• ¼ cup fresh lime juice
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt

Cut the tomatoes into quarters and remove the juice and seeds from half of them. Dice all of the tomatoes and transfer to a bowl. Add all the remaining ingredients and mix well.

If you prefer a smoother texture, transfer the salsa to a food processor and pulse until desired texture is reached. Store in an airtight container for up to 5 days.