Low-sodium Easy Homemade Salsa

Low-Sodium Easy Homemade Salsa

Easy-to-make salsa with much less sodium than store-bought
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 8 kcal
Author Adapted from No-Fuss Diabetes Recipes for 1 or 2 by Jane Stephenson and Marcia Hayes


  • 8 or 9 cocktail tomatoes about 8 ounces, quartered
  • 2 green onions white and light green parts only, chopped
  • 1 jalapeño pepper seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice


  1. Place tomatoes, onions, jalapeño, cilantro, and lime juice into food processor.

  2. Pulse until salsa is the consistency you like.
  3. Store in refrigerator for up to three days.

Recipe Notes

No green onions? Use about 1 tablespoon of yellow or red onion instead.

Not a fan of heat? Replace the jalapeño with about 1 tablespoon mild banana pepper or green bell pepper.

If you want a really chunky salsa, dice everything by hand and skip the food processor.