Fresh Salsa Recipe
Make Fresh Salsa Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Salsa
Method
Base Salsa
Prepare Tomatoes
Core the tomatoes and remove any blemishes. Finely dice the tomatoes into approximately 1/4-inch pieces. If you prefer a less watery salsa, scoop out and discard some of the seeds and gel before dicing. Place diced tomatoes in a medium bowl.
Prep Onion and Jalapeño
Peel and finely dice the white onion so the pieces are similar in size to the tomatoes (about 1/4-inch). Cut the jalapeño in half lengthwise, remove seeds and ribs for less heat (or keep them for more heat). Finely mince the jalapeño and add to the bowl with the tomatoes and onion.
Add Cilantro and Seasonings
Roughly chop the fresh cilantro leaves (discard thick stems) and add about 1/2 cup to the bowl. Add 2 tablespoons fresh lime juice, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. If using, add 1 teaspoon extra-virgin olive oil and 1/4 teaspoon ground cumin.
Mix and Rest
Gently fold all ingredients together until combined. Taste and adjust seasoning with additional salt, lime juice, or jalapeño as desired. Let the salsa rest at room temperature for 10 to 20 minutes to allow flavors to meld (or refrigerate for up to 2 hours for a cooler salsa).
Serve
Serve fresh salsa with tortilla chips, tacos, grilled meats, or as desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as liquids may separate.