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Food Processor Tomato Salsa



Dairy Free Gluten Free Low Sodium Under 30 Minutes Vegan Vegetarian

Nutritional Facts Per Serving

0.6 g
3.9 g
0.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 17
  • Fat 0.1 g
    • Saturated   0 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   62 mg
  • Carbohydrate 3.9 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 0.6 g
    • Vitamin A 3 %
    • Vitamin C 25 %
    • Calcium 2 %
    • Iron 3 %


Place the bell pepper, onion, jalapeño, chili powder, cumin, sugar and lime juice in your food processor and pulse until coarsely chopped. Add the tomatoes and cilantro and pulse until well combined and the vegetables represent a small dice. Transfer to a bowl and season with salt. Cover and refrigerate until ready to serve. Can be made a few hours before needed.

Serving Suggestions

Instead of store-bought tortilla chips, serve the salsa with homemade ones. To make them, preheat the oven to 375 Degrees F. Line two large 2 baking sheets with parchment paper. Combine 1/4 cup olive oil and one teaspoon chili powder in a small bowl. Cut four, 10-inch flour tortillas each into 12 to 16 wedges. Brush the wedges lightly with the oil mixture and arrange in a single layer on the baking sheet. Sprinkle with salt and bake, one sheet at a time, 8 to 10 minutes, or until crisp and golden.

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