Salsa Fresca Recipe

Salsa

1. 1

   Prepare tomatoes

   Core the tomatoes, score a shallow X on the bottom of each if you prefer to peel, then blanch in boiling water for 20–30 seconds and plunge into ice water. Peel (optional), cut tomatoes in half, scoop out seeds if you want a less watery salsa, and finely dice until you have about 3 cups. Transfer to a medium mixing bowl.

2. 2

   Dice aromatics

   Finely dice the white onion and jalapeño. If you prefer milder heat, remove and discard the seeds and inner membranes before mincing. Add both to the bowl with the diced tomatoes.

3. 3

   Add herbs and seasonings

   Finely chop the cilantro leaves (discard thick stems) and add to the bowl. Add the minced garlic if using.

4. 4

   Dress the salsa

   Pour in the fresh lime juice and the teaspoon of olive oil. Sprinkle in the kosher salt, black pepper, and cumin (if using). Toss gently but thoroughly so all pieces are coated and the salt begins to draw out juices from the tomatoes.

5. 5

   Rest and adjust

   Let the salsa sit at room temperature for 10–20 minutes to allow flavors to meld. Taste and adjust seasoning: add more salt, lime juice, or minced jalapeño if desired.

6. 6

   Chill or serve

   Serve immediately at room temperature for brightest flavor, or refrigerate for up to 3 days in an airtight container. If refrigerated, remove 10–15 minutes before serving to take the chill off and stir again.