Raw tomato salsa

Ingredients

• 2, quarteredtomatoes
• 1/4jalapeño
• 1 smallonion
• 2 teaspoonssalt
• 2 tablespoonsolive oil
• 3–4 leavesfresh oregano

Instructions

1. 1

   Blend the ingredients

   Put the tomatoes, jalapeño, onion and salt in a blender. Blend until the salsa is smooth.

2. 2

   Add the oil

   Pour in the olive oil and blend for a further 10 seconds.

What is raw tomato salsa?

Salsa is a broad family of sauces found across Latin American cuisines, with ingredients and textures that vary from one version to another. This one keeps the ingredients raw and blends them into a smooth mixture.

Tomato provides the fresh, juicy base, while onion and jalapeño add savoury flavour and heat. Olive oil and fresh oregano round out the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 4g protein, 18g carbs, 27g fat.

Most of the carbohydrates and fibre come from the tomatoes, onion and jalapeño; olive oil supplies most of the fat, while these ingredients together provide only modest protein. The salt contributes a substantial share of the sodium, so you can use less and balance the salsa with a meal that includes a protein-rich food.

Choosing the ingredients

Tomatoes: Choose ripe tomatoes for a fuller flavour and a salsa that blends easily. If they are especially watery, you can drain a little liquid after blending.

Jalapeño: A quarter adds some heat without dominating the small batch. Remove the seeds and white ribs before blending if you prefer a milder result.

Blending for a smooth texture

First blend the tomatoes, jalapeño, onion and salt until the mixture is even. Pause and scrape down the sides if pieces are left above the blades.

Add the olive oil only after the salsa is smooth, then blend for the specified 10 seconds. This brief final blend incorporates the oil without making the whole process longer than needed.

Seasoning and oregano

Salt: The recipe uses 2 teaspoons, which is a generous amount for one serving. If you are unsure, start with less, taste the salsa, and add more gradually.

Oregano: The method lists the fresh oregano among the ingredients but does not specify when to add it. For a more pronounced herbal flavour, finely chop the leaves and stir them in at the end.

Serving the salsa

Serve it soon after blending, when the raw tomato and onion flavours are at their brightest. It works as a dip or as a fresh accompaniment to a meal.

For a more substantial plate, pair it with beans, eggs or another protein-rich dish, and add a grain or starchy side if desired.

Recipe notes & tips

• Use ripe, flavourful tomatoes for the best fresh taste.
• Remove the jalapeño seeds and ribs to temper its heat.
• Blend the vegetables thoroughly before adding the oil.
• Add the oil last and blend for just 10 seconds more.
• Taste before adding all the salt, as the recipe's amount is generous.
• Chop the oregano finely if you want to mix it in at the end.

Variations

• Milder heat: Remove the jalapeño seeds and ribs before blending.
• More oregano: Chop the leaves and stir them in after blending.
• Chunkier texture: Pulse the vegetables briefly instead of blending until smooth.
• Citrus finish: Add a little lime juice to taste for a brighter flavour.
• Garlic note: Blend in a small piece of garlic for a more savoury salsa.

Common mistakes to avoid

• Adding all the salt automatically: The quantity is generous, so taste and adjust to your preference.
• Using underripe tomatoes: They can make the salsa taste less full; choose ripe ones instead.
• Leaving large pieces: Blend until smooth, scraping the sides if needed.
• Blending the oil from the start: Add it after the vegetables are smooth, as directed.
• Over-blending after adding oil: Stop after the additional 10 seconds.

How to store

Keep leftover salsa in a covered container in the refrigerator and use within 2 days. Stir before serving; this raw salsa is best served cold or at room temperature rather than reheated.

Frequently asked questions