Add Salsa Recipe

Dice and mince

Wash all produce. Core and seed tomatoes if very watery, then dice into roughly 1/4-inch pieces to yield about 2 cups. Peel and finely dice the red onion until you have about 1/2 cup. Remove seeds from the jalapeño for milder heat, then mince finely. Chop the cilantro leaves and tender stems until you have about 1 cup.

If using cucumber or fruit variations, peel (if desired), seed, and dice to match the tomato size so the final salsa is evenly textured.

Place diced tomatoes, red onion, chopped cilantro, and minced jalapeño in a medium mixing bowl. Gently fold to combine so pieces remain distinct.

Add the fresh lime juice, sea salt, and black pepper to the bowl. Drizzle the optional olive oil over the mixture if using. Stir gently to combine, tasting as you go.

If using optional add-ins (cucumber, mango/pineapple, or cumin), fold them in now and adjust seasoning: add up to an additional 1/2 teaspoon salt or a pinch of sugar if the fruit is very tart.

Let the salsa rest at room temperature for 10–15 minutes to allow the flavors to marry. For a brighter, chilled salsa, cover and refrigerate for 30–60 minutes before serving.

Taste and adjust seasoning again just before serving: more lime for brightness, more salt for depth, or more jalapeño for heat.

Serve the salsa with chips, tacos, grilled meats, or as directed in your dish. Store leftovers in an airtight container in the refrigerator for up to 3 days; note tomatoes will release more juice over time.