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Salsa · Fresh Tomato

Fresh Chunky Tomato Salsa

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for white onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for jalapeños

    Instead of jalapeños

    • Serrano: About half as many. Hotter and brighter.
    • Poblano or Anaheim pepper: About half a poblano for each jalapeño. Much milder and earthier.
    • Canned diced green chiles: 2 tbsp for each jalapeño. Mild and soft; no crunch.

    All 4 swaps for jalapeños

    Wear gloves or wash your hands well after cutting hot peppers, and keep them away from your eyes.

  • Swaps for cilantro

    Instead of cilantro

    • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
    • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
    • Thai basil or mint: Half as much. Sweeter and more perfumed.

    More for cilantro

  • Swaps for lime juice

    Instead of lime juice

    • Lemon juice: The same amount. Milder aroma; still bright.
    • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
    • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

    More for lime juice

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

Step 1 of 6

Put the diced tomatoes in a colander set over a bowl and toss them with 1/2 teaspoon of the salt.

Step 2 of 6

Let the tomatoes drain so the salsa isn't watery.

Step 3 of 6

Move the drained tomatoes to a bowl. Throw away the liquid.

Step 4 of 6

Add the onion, jalapeño, cilantro, lime juice, garlic (if using) and the rest of the salt.

Step 5 of 6

Stir well, then let the salsa sit so the flavors blend.

Step 6 of 6

Taste with a chip and add more salt or lime if it needs it. Serve with tortilla chips.

All done

Enjoy!

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Ingredients

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for white onion

    Instead of onion

    • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
    • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
    • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

    All 4 swaps for onion

  • Swaps for jalapeños

    Instead of jalapeños

    • Serrano: About half as many. Hotter and brighter.
    • Poblano or Anaheim pepper: About half a poblano for each jalapeño. Much milder and earthier.
    • Canned diced green chiles: 2 tbsp for each jalapeño. Mild and soft; no crunch.

    All 4 swaps for jalapeños

    Wear gloves or wash your hands well after cutting hot peppers, and keep them away from your eyes.

  • Swaps for cilantro

    Instead of cilantro

    • Dried cilantro: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried cilantro has almost no flavor; skip it as a garnish and add more of the other seasonings.
    • Flat-leaf parsley + lime zest: The same amount of parsley, plus a little lime zest. Fresh and green, without the soapy taste some people get from cilantro.
    • Thai basil or mint: Half as much. Sweeter and more perfumed.

    More for cilantro

  • Swaps for lime juice

    Instead of lime juice

    • Lemon juice: The same amount. Milder aroma; still bright.
    • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
    • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

    More for lime juice

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic