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A rustic wooden bowl filled with vibrant fresh tomato salsa, garnished with cilantro and onions, served with tortilla chips and lime.
Layla

Fresh Tomato Salsa

Bright, chunky salsa with ripe tomatoes, fresh cilantro, and a kick of jalapeno - ready in 15 minutes and infinitely better than store-bought.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Condiment, Side Dish
Cuisine: Mexican, Tex-Mex
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1.5 lbs Roma tomatoes about 6 medium, ripe but firm
  • 0.5 medium white onion finely diced
  • 1 jalapeno pepper seeded for mild, ribs removed, finely minced
  • 1 clove garlic minced
Fresh herbs and acid
  • 0.5 cup fresh cilantro leaves and tender stems, chopped
  • 1 lime juiced, about 2 tablespoons
Seasoning
  • 0.75 tsp kosher salt plus more to taste
  • 0.25 tsp ground cumin optional, for earthy depth

Equipment

  • Sharp Chef's Knife
  • Cutting board
  • Large Mixing Bowl
  • Citrus juicer or fork

Method
 

Prep
  1. Core the tomatoes and cut into 1/4-inch dice. Place in a colander set over a bowl and sprinkle with 1/4 teaspoon salt. Let drain for 5 minutes while you prep the remaining ingredients. This removes excess water so your salsa stays chunky, not soupy.
  2. Finely dice the onion and place in a small bowl. Cover with cold water and let soak for 5 minutes, then drain well. This tames the raw bite while keeping the crunch. Mince the jalapeno and garlic.
  3. Transfer the drained tomatoes to a large bowl. Add the drained onion, jalapeno, garlic, and cilantro. Squeeze in the lime juice and sprinkle with remaining 1/2 teaspoon salt and cumin if using.
  4. Fold everything together gently with a rubber spatula. Taste and adjust salt or lime juice - the salsa should be bright and well-seasoned. Let sit at room temperature for 10 minutes before serving so the flavors meld.

Notes

For the best texture, use Roma tomatoes - they have less water and more flesh than beefsteak varieties. If you must make ahead, prep everything separately and combine just before serving; salt draws out moisture and will make the salsa watery over time. For a smoky twist, char 2 of the tomatoes over an open flame or under the broiler until blackened in spots, then peel and dice.