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Salsa · Fresh Tomato

Fresh Chunky Tomato Salsa

Ripe tomatoes, onion, jalapeño, cilantro and lime chopped by hand. Salting the tomatoes first and letting the salsa sit for 15 minutes gives it bright, balanced flavor.

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Prep
15 min
Total
30 min
Serves
6 · about 2 1/2 cups
Level
Easy

Ingredients

  • 1 ½ lb roma tomatoes, about 6, seeded and diced
  • ¾ tsp kosher salt, divided
  • ½ medium white onion, finely diced
  • 1 jalapeños, seeded and minced (keep seeds for more heat)
  • ⅓ cup cilantro, chopped
  • 2 tbsp lime juice, from 1 to 2 limes
  • 1 clove garlic, minced (optional)
  • tortilla chips, to serve

Steps

  1. Put the diced tomatoes in a colander set over a bowl and toss them with 1/2 teaspoon of the salt.
  2. Let the tomatoes drain so the salsa isn't watery.
  3. Move the drained tomatoes to a bowl. Throw away the liquid.
  4. Add the onion, jalapeño, cilantro, lime juice, garlic (if using) and the rest of the salt.
  5. Stir well, then let the salsa sit so the flavors blend.
  6. Taste with a chip and add more salt or lime if it needs it. Serve with tortilla chips.

Tip: Wash your hands after handling jalapeños and don't touch your eyes.

Tip: For milder salsa, use half a jalapeño and remove all the seeds and white ribs.

Storage: Refrigerate up to 3 days. It gets juicier as it sits; drain before serving if needed.

Estimated nutrition per serving: 25 calories · protein 1 g · carbohydrates 6 g · fiber 2 g · sugars 4 g · fat 0 g (saturated 0 g) · sodium 220 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.