Yields: About 3 cups
Prep time: 15 minutes
Ingredients:
- Tomatoes: 1 ½ pounds ripe Roma tomatoes, cored and diced (or use a combination of vine-ripe, heirloom, or cherry tomatoes)
- Onion: ½ cup diced onion (yellow, white, or red – your preference)
- Peppers: 1 jalapeño pepper, seeded and finely diced (adjust for desired heat level, substitute with serrano or omit for mild)
- Cilantro: ½ cup chopped fresh cilantro
- Lime juice: Juice of 1 lime (about 2 tablespoons)
- Garlic: 1-2 cloves garlic, minced
Spices:
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional sweetener: ¼ teaspoon sugar (helps balance acidity)
Instructions
- Prep the Veggies: Dice the tomatoes, onion, and jalapeño. Finely chop the cilantro and mince the garlic.
- Combine: In a large bowl, gently combine all the prepared ingredients.
- Season and Adjust: Add the cumin, salt, pepper, and lime juice. Taste and adjust seasonings. If the salsa is too acidic, add the optional sugar.
- Let it Rest: For optimal flavor development, cover and refrigerate the salsa for at least 30 minutes before serving. This allows the flavors to blend.
- Enjoy! Serve with your favorite tortilla chips, on tacos, burritos, grilled meats, or simply as a refreshing dip.
Customization Tips
- Spice it up: Add more jalapeños or a pinch of cayenne pepper for a bolder kick. Try a habanero pepper for serious heat.
- Charred Flavor: Roast the tomatoes and jalapeños under a broiler or on a grill for a smoky depth of flavor.
- Fruity Twist: Add ½ cup diced mango or pineapple for a sweet and tangy salsa.
- Creamier Texture: If you like a smoother salsa, pulse the ingredients a few times in a food processor (don’t fully puree it).
- Mix Your Herbs: Substitute some of the cilantro with fresh basil or mint.
Storage
- Store salsa in an airtight container in the refrigerator for up to 5 days. The flavors will intensify as it sits.
