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Paleo Salsa in a white bowl.

Paleo Salsa

This Paleo Salsa is a party for your mouth! Made with fresh ingredients, this is the best Paleo appetizer to have on hand.

Course Appetizer
Cuisine Mexican
Keyword paleo appetizers, Paleo Salsa
Prep Time 10 minutes
Cook Time 0 minutes
Servings 3 cups
Calories 66 kcal
Author Amy - The Speedy Spatula


  • 1 lb Roma tomatoes seeded and diced
  • 1 large jalapeno seeded
  • 1/2 red onion diced
  • 1/3 cup cilantro chopped
  • 1 1/2 limes just the juice
  • 1 tbsp lemon juice
  • 1/2 tsp rice vinegar
  • 1 1/4 tsp salt
  • 1/4 tsp onion powder


  1. Wash the tomatoes and slice both ends off.

  2. Cut the tomatoes in half and squeeze to seed, using your finger to remove any remaining seeds, then dice the tomatoes.

  3. Peel the onion and dice.

  4. Remove the stem from the jalapeno, slice open vertically, and remove the seeds and membranes for mild salsa - for medium salsa leave half of the seeds and membranes, discarding the rest, and for hot salsa leave all of the seeds and membranes.

  5. Dice the jalapeno.

  6. Wash and chop the fresh cilantro.

  7. Add all ingredients to a large bowl, including the lemon juice, lime juice, vinegar, salt, and onion powder.

  8. Use a biscuit cutter to chop the ingredients up just slightly until some juice forms, or pulse for a couple of seconds in a food processor or blender - remember, you want this salsa to be chunky!

  9. Stir well and enjoy!

  10. Store in the fridge in an airtight container for up to 2 weeks.

Recipe Notes

If you adhere to a strict grain-free Paleo diet, Apple Cider Vinegar can be substituted in place of the Rice Vinegar.