Description
This fresh, vibrant homemade salsa is a simple and flavorful mix of ripe tomatoes, onions, cilantro, garlic, and jalapeño, brightened with lime juice. Perfect as a dip with tortilla chips or as a zesty topping for tacos, grilled meats, and fish, this no-cook salsa comes together quickly and lets the fresh flavors meld beautifully.
Ingredients
Scale
Vegetables and Herbs
- 6 medium ripe tomatoes, diced
- 1/2 cup onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
Other Ingredients
- 1 lime, juiced
- Salt to taste
- Pepper to taste
Instructions
- Wash Vegetables: Begin by washing all the vegetables thoroughly under running water to remove any dirt or residue, ensuring your salsa is clean and fresh.
- Dice Tomatoes: Dice the tomatoes into small, even pieces and place them in a large mixing bowl for balanced texture in every bite.
- Chop Onion: Finely chop the onion until small enough to distribute evenly throughout the salsa, then add it to the bowl with the tomatoes.
- Prepare Cilantro: Chop the fresh cilantro, removing any large stems to avoid tough bits, and add to the mixture.
- Mince Garlic: Mince the garlic cloves finely using a sharp knife or garlic press and add to the bowl.
- Prepare Jalapeño: Carefully seed the jalapeño pepper and finely chop it. For more heat, you can leave some seeds. Add it to the bowl.
- Add Lime Juice: Squeeze the juice of one lime over all the ingredients to add tang and help meld the flavors together.
- Mix Ingredients: Stir the mixture thoroughly, ensuring all ingredients are evenly combined.
- Season: Season the salsa with salt and pepper to taste, mixing well to distribute the seasoning.
- Rest Salsa: Allow the salsa to sit for at least 30 minutes at room temperature to let the flavors meld beautifully.
- Serve: Serve your homemade salsa with tortilla chips, on tacos, or as a flavorful topping for fish or grilled meats.
Notes
- For a spicier salsa, leave some of the jalapeño seeds in when chopping.
- If you prefer a smoother salsa, pulse the mixture briefly in a food processor, but be careful not to over-blend.
- Salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the amount of lime juice and salt to your personal taste preferences.
- Use fresh, ripe tomatoes for the best flavor and texture.
