Salsa Recipe

Name: El Potro Mexican Restaurants Salsa Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 count ripe tomatoes (medium); 1 count white or red onion; 1 count jalapeño pepper; 0.5 cup fresh cilantro (leaves and tender stems); 2 tbsp fresh lime juice; 1 tsp sea salt; 0.25 tsp ground black pepper; 0.25 tsp ground cumin (optional); 0.5 tsp sugar (optional, to balance acidity); 1 tsp extra-virgin olive oil (optional)

Inspired by El Potro Mexican Restaurant

Time30m

Serves4

Pint

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Ingredients

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Fresh Salsa (makes ~1 pint)

6 count ripe tomatoes (medium)

1 count white or red onion

1 count jalapeño pepper

1/2 cup fresh cilantro (leaves and tender stems)

2 tbsp Fresh lime juice

1 tsp sea salt

1/4 tsp ground black pepper

1/4 tsp ground cumin (optional)

1/2 tsp sugar (optional, to balance acidity)

1 tsp extra-virgin olive oil (optional)

Method

Fresh Salsa (makes ~1 pint)

Prepare vegetables

Core the tomatoes and cut out any tough stem areas. Chop the tomatoes into roughly 1/2-inch pieces. Peel and finely dice the onion into similar small pieces. Halve the jalapeño, remove seeds and membranes if you prefer milder heat, then finely mince. Remove large stems from cilantro and roughly chop the leaves and tender stems.

Combine ingredients

Place the chopped tomatoes, diced onion, minced jalapeño, and chopped cilantro in a medium mixing bowl. Stir gently to combine so juices distribute but tomatoes remain chunky.

Season

Add the lime juice, sea salt, black pepper, and optional ground cumin and sugar. Drizzle the olive oil if using. Stir thoroughly and taste. Adjust salt, lime, or sugar to balance brightness, acidity, and heat. If salsa tastes flat, add a pinch more salt or another 1/2 tablespoon lime juice; if too acidic, add another small pinch of sugar.

Rest and meld

Let the salsa sit at room temperature for 10–20 minutes to allow flavors to meld. For a colder, firmer salsa, refrigerate 20–30 minutes before serving. Stir again just before serving to reincorporate any settled juices.

Storage

Transfer the salsa to a clean pint jar or airtight container and refrigerate. Use within 4–5 days for best freshness. Stir before serving; if excess liquid accumulates, pour off a little or spoon salsa without the extra liquid for thicker texture.