Ingredients
Scale
- 4 medium Roma tomatoes, finely diced (about 2 heaping cups)
- 1/2 cup fresh cilantro leaves and tender stems, roughly chopped (tightly packed)
- 1/2 medium white onion, very finely diced (about 1/3 cup)
- 1 to 2 jalapeño peppers, seeded and finely minced (adjust to your heat preference)
- 2 large cloves fresh garlic, minced or pressed
- 2 tablespoons fresh lime juice (from about 1 large lime)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon ground cumin
- Pinch of freshly ground black pepper
- Optional: 1/4 teaspoon granulated sugar (if tomatoes are very tart)
- Optional: 1/4 teaspoon crushed red pepper flakes (for extra heat)
Instructions
- Prep and dice the tomatoes. Cut each Roma tomato in half lengthwise and use a small spoon to scoop out the seed pockets — this step is critical to preventing watery salsa. Then dice the flesh into small, even pieces roughly 1/4 inch in size. Transfer to a colander and let drain for 5 minutes while you prep the remaining ingredients.
- Chop the aromatics. Finely dice the white onion into pieces about the same size as your tomatoes. Mince the jalapeño as finely as possible — smaller pieces distribute the heat more evenly through every bite. Mince the garlic cloves or press them through a garlic press.
- Chop the cilantro. Gather your cilantro leaves and tender stems into a loose bundle and rough-chop them into pieces about 1/4 inch in size. Don’t over-mince — you want visible pieces of herb, not a green paste.
- Combine everything in a bowl. Transfer the drained diced tomatoes to a medium mixing bowl. Add the diced onion, minced jalapeño, minced garlic, and chopped cilantro. Toss gently with a rubber spatula.
- Season and dress. Pour the fresh lime juice evenly over the salsa. Sprinkle in the salt, ground cumin, and black pepper. Toss gently to distribute the seasoning throughout.
- Taste carefully and adjust. This is the most important step. Taste your salsa with a chip or clean spoon. Does it need more salt? More lime punch? More heat? More herb? Adjust in small increments until it tastes exactly right to you.
- Rest before serving. Transfer to your serving bowl and allow the salsa to rest at room temperature for at least 15 to 20 minutes before serving. This resting period allows the salt to meld the flavors and the lime juice to gently soften the aromatics — making a dramatic difference in the final taste.
- Serve and enjoy! Bring out your tortilla chips and prepare for compliments. The salsa is ready!
Notes
- Tomato draining is not optional. Skipping this step leads to a watery salsa that makes chips soggy. Always seed and drain your tomatoes before mixing.
- Room temperature tomatoes have significantly better flavor than cold ones. If possible, leave your tomatoes on the counter for at least 30 minutes before making the salsa.
- For a smoother salsa, transfer everything to a food processor and pulse 4 to 6 times. Never blend continuously — you want texture, not a puree.
- The salsa always tastes better on Day 2. If you can make it the night before and refrigerate overnight, the flavors meld into something truly spectacular.
Always taste and re-season just before serving after refrigeration, as salt perception changes when chilled.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (No-Cook!)
- Category: Appetizer / Condiment / Snack
- Method: No-Cook / Fresh-Chopped
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 cup (approx. 60 g)
- Calories: 18 kcal
- Sugar: 2 g
- Sodium: 145 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 0.9 g
- Cholesterol: 0mg