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Fresh Tomato Salsa
Fresh Tomato Salsa

This type of salsa is known for its fresh ingredients and simplicity. It can be served with nachos (as above), or on top of salads, chili, or baked potatoes to add some extra kick (and nutrients!) to your meals.

Makes about 3 cups.


2½ cups chopped Roma tomatoes (1 pound)
1 cup chopped yellow or white onion (about ½ medium onion)
½ cup chopped fresh cilantro or basil

2 tablespoons lime juice

2 teaspoons chili powder (mild, medium, or hot)
1 medium clove garlic, finely chopped

  1. Halve the tomatoes, and then with a spoon, remove the soft insides that contain the seeds. If the seeds/soft centers are not removed, the salsa will have more liquid.
  2. Chop the tomatoes and place them into a bowl. Stir in the onion, cilantro or basil, lime juice, chili powder, and garlic. This method results in a chunky salsa; for a smoother salsa, pulse very briefly in a food processor.
Cathy Fisher
Cathy Fisher

Cathy Fisher has become a featured recipe expert for the NHA and is the creator of, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.

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