Summer Salsa
This summer salsa is the kind of thing you throw together in 15 minutes, set in the fridge to chill, and then watch disappear faster than you expected. It is bright, zesty, a little spicy, and packed with peak-season flavor. Made entirely from fresh ingredients with no cooking required, this salsa fresca features ripe roma tomatoes, crisp red onion, jalapeño, cilantro, garlic, lime juice, and a touch of cumin. It is the salsa you make when you want guests to think you put in way more effort than you actually did.
Equipment
- Chef's knife sharp
- Cutting board large
- Large mixing bowl
- Citrus juicer or reamer
- Food processor optional, for a smoother texture
- Wooden spoon or spatula
- Airtight container glass, for storage
Ingredients
- 6 medium roma tomatoes about 3 cups, diced, seeds removed
- 1 small red onion about 1/2 cup, finely diced
- 1-2 jalapeños seeded and finely minced, use 2 for extra heat
- 3 cloves garlic minced
- 1/2 cup fresh cilantro roughly chopped
- 2 limes about 3 tablespoons, juiced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Rinse tomatoes, pat dry, cut in half lengthwise, and scoop out seeds. Dice into 1/4 inch pieces and transfer to a large mixing bowl.
- Peel and finely dice the red onion. Remove stem, seeds, and membrane from jalapeño, then finely mince. Add both to the bowl with tomatoes.
- Peel and mince the garlic cloves. Rinse cilantro, shake dry, and roughly chop including tender stems. Add both to the mixing bowl.
- Roll limes on counter to release juice, cut in half, and squeeze juice over the bowl. Add cumin, salt, and pepper. Gently fold to combine.
- Taste and adjust seasoning with additional salt, lime juice, or jalapeño as needed. Drain excess liquid if too watery.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir before serving with tortilla chips.
Notes
- For the best flavor, use ripe but not overripe roma tomatoes. They are meatier and less watery than other varieties.
- Always remove tomato seeds and gel to prevent watery salsa. Pat diced tomatoes with a paper towel for extra moisture removal.
- If you find raw red onion too sharp, soak diced pieces in cold water for 5 minutes, then drain and pat dry before using.
- The jalapeño membrane holds most of the heat. Remove all seeds and membrane for a mild salsa, or leave some seeds in for extra spice.
- Fresh lime juice is essential here. Bottled lime juice has a duller flavor that doesn't compare to fresh citrus.
- For a smoother texture, pulse ingredients in a food processor 3-5 times. Process onion and garlic first, then add tomatoes and jalapeño.
- This salsa tastes even better the next day after the flavors have melded together in the fridge.
- Store in an airtight glass container in the refrigerator for up to 4-5 days. Stir before serving as liquid may settle at the bottom.
- Do not freeze this salsa. The tomatoes and onion break down when frozen and thawed, resulting in a watery, mushy texture.
- Try variations like adding diced mango, peach, pineapple, or black beans and corn for a different twist on this classic salsa fresca.
Nutrition
Serving: 1servingCalories: 25kcalCarbohydrates: 5gProtein: 1gSodium: 150mgPotassium: 210mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 2mg
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