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Fresh Tomato Salsa

This salsa features chopped sun-ripened tomatoes, finely diced onions, and fragrant herbs mixed together to create a vibrant, chunky topping. It combines acidity, sweetness, and spice, resulting in a colorful, crunchy medley with a fresh flavor and bright appearance. The texture is crisp and juicy, perfect for serving as a dip or topping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups ripe tomatoes chopped
  • 1 small red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 1 clove garlic minced
  • 1 tablespoon lime juice freshly squeezed
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 small jalapeño pepper finely diced, optional for heat

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoon

Method
 

  1. Begin by rinsing the ripe tomatoes and then chopping them into small, uniform pieces to release their juices and vibrant color.
  2. Finely dice the red onion and add it to the tomatoes, giving the salsa a crunchy texture and a sweet, sharp flavor.
  3. Chop the fresh cilantro leaves and stir them into the mixture for a fragrant, herbal note.
  4. Mince a clove of garlic and sprinkle it into the salsa for a subtle, savory kick.
  5. Pour in fresh lime juice, which brightens the flavors and helps meld the ingredients together.
  6. Add salt and freshly ground black pepper to taste, enhancing the overall flavor balance.
  7. If you prefer more heat, finely dice a jalapeño pepper and stir it into the salsa for a spicy kick.
  8. Gently mix everything together with a spoon until well combined, ensuring the flavors meld evenly.
  9. Let the salsa sit for 10 minutes to allow the flavors to develop fully, then give it a quick stir before serving.
  10. Serve the salsa with chips, atop grilled meats, or as a fresh topping for tacos for a vibrant, flavorful addition.

Notes

For a mellower flavor, remove the seeds from the jalapeño. Adjust salt and lime to taste, depending on the acidity of your tomatoes.