Red Salsa Recipe
Make Red Salsa Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Herbs and Spices
Method
Preparation
- 1
Prepare the Vegetables
Wash the ripe tomatoes under cold water. Remove the stems and any blemishes. Cut them into quarters.
- 2
Chop the Onion
Peel the red onion and chop it finely.
- 3
Prepare the Jalapeño
Remove the stem from the jalapeño pepper. Cut it in half lengthwise, remove the seeds (for less heat), and chop it finely.
- 4
Mince the Garlic
Peel the garlic cloves and mince them finely.
- 5
Chop the Cilantro
Wash the fresh cilantro, shake off excess water, and chop it coarsely.
Mixing
- 6
Combine Ingredients
In a large mixing bowl, combine the quartered tomatoes, chopped red onion, jalapeño, minced garlic, and chopped cilantro.
- 7
Season the Salsa
Add salt, black pepper, and lime juice to the bowl. Stir the mixture gently to combine all ingredients.
- 8
Taste and Adjust
Taste the salsa and adjust seasoning as needed, adding more salt, pepper, or lime juice to your preference.
Serving
- 9
Chill and Serve
Cover the salsa and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips or as a topping for your favorite dishes.
