Ingredients
Scale
- 4 medium Roma tomatoes (about 1 pound), diced
- ½ medium white or red onion, finely diced
- 1 jalapeño pepper, seeded and finely diced (adjust to heat preference)
- ½ cup fresh cilantro, chopped (leaves and tender stems)
- 2-3 tablespoons fresh lime juice (about 1-2 limes)
- 2 cloves garlic, minced or grated
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon ground cumin (optional)
- Optional: pinch of black pepper
For Serving:
- Tortilla chips
- Tacos, burritos, or quesadillas
- Grilled meats or fish
- Eggs or breakfast dishes
Instructions
- Prepare the tomatoes. Wash and dry the tomatoes. Cut them in half lengthwise, then cut each half into quarters. Using your knife, cut out the stem end and any white core. Dice the tomatoes into ¼-inch to ½-inch pieces, depending on how chunky you prefer your salsa. Transfer to a medium mixing bowl along with any accumulated juices.
- Dice the onion. Peel and finely dice the onion into small, uniform pieces about ¼-inch in size. For milder onion flavor, place diced onion in a small strainer and rinse briefly under cold water, then pat dry. Add to the bowl with tomatoes.
- Prepare the jalapeño. Wearing gloves if desired, cut the jalapeño in half lengthwise. Using a small spoon, scrape out all the seeds and white membranes (this is where most of the heat lives). Finely dice the jalapeño flesh into tiny pieces. Start with half the jalapeño, taste your finished salsa, and add more if you want extra heat. Add to the bowl.
- Chop the cilantro. Rinse the cilantro and shake or pat dry. Gather the cilantro into a tight bundle and use a sharp knife to chop it finely, including the tender upper stems (which have great flavor). Discard only the tough lower stems. Add chopped cilantro to the bowl.
- Add aromatics and seasonings. Peel and mince the garlic cloves very finely, or grate them on a microplane. Add to the bowl. Squeeze the lime juice (straining out any seeds) and add to the salsa. Add salt and cumin if using.
- Mix and rest. Using a spoon, gently stir all ingredients together until well combined. Taste and adjust seasoning—add more salt, lime juice, or jalapeño as needed. For best flavor, cover and refrigerate for at least 15-30 minutes before serving to allow flavors to meld together.
- Drain excess liquid if needed. After resting, you may see liquid at the bottom of the bowl. For thicker salsa, drain off some of this liquid before serving. Save it for adding to soups or rice—it’s flavorful!
- Serve. Transfer to a serving bowl and enjoy with tortilla chips or your favorite Mexican dishes. Store leftovers covered in the refrigerator.
Notes
- Tomato choice matters: Roma tomatoes create the best texture, but any ripe, flavorful tomato works. In winter, cherry or grape tomatoes often taste better than large tomatoes.
- Control the heat: Jalapeño heat varies wildly. Always taste a small piece first and adjust accordingly. Remove all seeds and membranes for mild salsa.
- Texture preference: Dice ingredients uniformly for best appearance and texture. Smaller dice creates smoother salsa; larger chunks make it more rustic.
- Make it ahead: Salsa tastes better after 30 minutes of resting. Make it several hours ahead or even the night before for deepest flavor.
- Reduce liquid: Tomatoes release juice as they sit. For thicker salsa, remove tomato seeds before dicing, or drain excess liquid before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: ¼ cup
- Calories: 15
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg