Ingredients
Fresh Ingredients
- 4 roma tomatoes, finely diced
- 1 small white onion, finely diced (adjust to taste)
- 1 jalapeño, deveined and deseeded for mild or partially seeded for spicier, finely diced
- 1 to 2 cloves garlic, minced
- 1 cup fresh cilantro, chopped, loosely packed (about ½ bunch)
Seasoning
- ¼ cup fresh lime juice (from about 2 limes), or to taste
- Kosher salt, to taste
Instructions
- Dice the Tomatoes: Finely dice the roma tomatoes into evenly sized pieces to ensure a consistent texture in your salsa.
- Prepare the Onion: Finely dice the small white onion to balance the tomatoes with a bit of sharpness and crunch.
- Prepare the Jalapeño: For a milder salsa, cut the jalapeño lengthwise, remove the seeds and membrane with a spoon, then finely dice. For more heat, remove only some seeds and leave the membrane intact before dicing finely.
- Minced Garlic: Mince 1 to 2 garlic cloves finely to add a delicate aromatic punch to the salsa.
- Combine Ingredients: Add the diced tomatoes, onions, jalapeño, minced garlic, and chopped cilantro into a large mixing bowl.
- Add Lime and Salt: Squeeze fresh lime juice over the mixture and sprinkle kosher salt to taste, stirring well to combine all ingredients evenly.
- Adjust and Chill: Taste your salsa and adjust seasoning with additional salt or lime juice if needed. Serve immediately for a fresh crunch, or refrigerate for 30 minutes up to a few hours to allow the flavors to meld beautifully.
Notes
- Deveining and deseeding the jalapeño controls the heat level—add seeds for more spice.
- Letting the salsa rest in the fridge enhances the flavor blend and softens the raw edges.
- Use fresh lime juice for the best tangy flavor; bottled lime juice can alter the taste.
- This salsa is best consumed fresh but can keep refrigerated for up to 2 days.
- Adjust the amount of cilantro according to preference for freshness and herbal flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dip/Salsa
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
