Salsa Recipe

Prepare tomatoes

Core and seed the tomatoes if you prefer a less watery salsa. Dice tomatoes into roughly 1/4–1/2 inch pieces. Measure about 4 cups packed diced tomatoes and transfer to a medium mixing bowl.

Chop aromatics

Peel and finely dice the red onion until you have about 1 cup. Finely mince the garlic clove. Remove the stem and seeds from the jalapeño if you want milder heat; finely dice the jalapeño (reserve seeds or extra pepper if you want it hotter).

Combine ingredients

Add the diced red onion, minced garlic, and diced jalapeño to the bowl with the tomatoes. Add the chopped cilantro.

Season

Stir in 2 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon olive oil. If the tomatoes taste very acidic, add 1/4 teaspoon sugar to balance. Mix thoroughly to blend flavors.

Adjust and rest

Taste and adjust salt, lime, or jalapeño heat as needed. For best flavor meld, let the salsa rest in the refrigerator for at least 20–30 minutes (up to 2 hours). If you need it immediately, it can be served right away.

Serve

Give the salsa a final stir, transfer to a serving bowl, and garnish with a few extra cilantro leaves or a lime wedge if desired. Serve with tortilla chips, on tacos, or alongside grilled meats.

Storage

Store leftover salsa in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; tomatoes may release liquid—drain a little if you want a thicker consistency.