Fresh salsa is rich in vitamins and minerals. The vitamin C from the limes also helps your body absorb more of the iron when it is served as a side with other plant based recipes. The salsa will keep for about 5 days in a refrigerated, sealed container before the flavor starts to degrade.

Yield: 4-6 servings.


  • 1/2 cup onion (diced)
  • 1 cup tomato (diced)
  • 20 sprigs of cilantro (minced)
  • 1/4 cup fresh lime juice  (1 or 2 limes juiced)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper (optional)
  • 1/4 teaspoon cayenne pepper (optional)


  1. Add diced onions & lime juice to a medium sized bowl.
  2. Wait 5 minutes while prepping the rest of the vegetables.
  3. Add tomato, cilantro and sea salt.
  4. Spice it up to desired heat level: I normally use black pepper and cayenne. You can also add various other hot peppers to season the salsa, such as diced jalapeños to create variations of this recipe.
  5. Taste. If the spice or lime flavor is too strong, add more vegetables or fruit. You may want to add more salt at this point.
  6. Cover & refrigerate for 30 minutes before serving.

Additional Salsa and Guacamole recipes are included in the book!

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