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Today is June 18, 2021

Fresh Tomato Salsa

Side Dishes




5-6 fresh tomatoes
½ cup loosely packed fresh cilantro
¼ cup red onion
¼ cup sweet onion
1 tablespoon minced garlic
1 tablespoon lime juice
1 teaspoon salt
1 pinch granulated sugar


Wash tomatoes and cut out the core, slicing into fourths. Use a spoon or your hands to gently remove the seeds from tomatoes. The tomato pieces will look empty and that’s ok! Slice onions into 1-inch chunks. Lightly chop the fresh cilantro. Add tomatoes to a food processor or high-powered blender. Top with cilantro, onion, garlic, lime juice and salt. Place the lid on and pulse 5 to 10 times. Pulse till you reach a desired consistency of salsa, more for thinner, or less for chunkier salsa. Transfer salsa to a Mason jar. Refrigerate for at least 2 to 3 hours before serving. Salsa stays fresh refrigerated in an airtight container for one week.


Rebecca Turner is an author, registered dietitian, radio host, television presenter and a certified specialist in sports dietetics with the Academy of Nutrition and Dietetics. A lifelong Mississippian, she lives in Brandon and has spent the last decade offering no-nonsense nutrition guidance that allows you to enjoy good health and good food. Her book, “Mind Over Fork,” challenges the way you think, not the way you eat. Find her on social media @RebeccaTurnerNutrition and online at This recipe was originally published in the May 2020 Issue of Today in Mississippi.

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