5 Secrets for a Wonderful Salsa That Transports You
This is Eleanor’s go-to, fresh, chunky tomato salsa recipe, perfect for recreating bright, authentic flavors. It captures the essence of a roadside Mexican delight, ready for dipping or preserving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: About 3 cups
- Category: Dip/Condiment
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 large ripe fresh tomatoes, coarsely chopped
- 1 medium white onion, finely chopped
- 1-2 jalapeño peppers, seeds removed and minced (adjust for heat)
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground cumin
Instructions
- Place the chopped tomatoes in a colander and let excess liquid drain for about 10 minutes. Gently press down on the tomatoes to release more juice.
- In a medium bowl, combine the drained tomatoes, chopped onion, minced jalapeño, and cilantro.
- Pour the fresh lime juice over the mixture.
- Add the salt and ground cumin.
- Stir everything gently until well combined. Taste the salsa. Add more salt or jalapeño if you wish.
- For best flavor, cover the salsa and let it rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.
- Serve chilled with your favorite tortilla chips or use it in your cooking.
Notes
- Richard always insists on very fresh, ripe tomatoes for the best texture and sweetness.
- If you prefer a smoother salsa, you can pulse the ingredients briefly in a food processor, but we love this chunky version.
- This salsa tastes even better the next day.
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 3g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg