One of the most classic salsas is also one of the easiest to make! I always make this fresh salsa as soon as my garden grown tomatoes and peppers start to come in.
This is a versatile recipe with lots of possible variations. If I’m feeling spicy, sometimes I’ll add some hotter varieties of pepper like serrano. Sometimes I use red onion instead of white for an extra pop of color. You can even add some fresh mango or pineapple. Feel free to improvise and customize to your liking.
Note: Make sure to use a very sharp knife when dicing tomatoes to avoid smashing them. You may even need to re-sharpen or hone your knife blade midway through the preparation if the tomatoes are difficult to slice cleanly.
Yield: 1 – 1½ quarts
Tools
Chopping board
(Sharp) knife
Bowls
Citrus juicer/reamer/press
Mixing spoon(s)
Ingredients
6 medium size tomatoes
1 large white onion
4 – 6 cloves)
4 fresh jalapeños
½ bunch fresh cilantro
2 fresh limes
½ tsp ground cumin
1 tsp table salt (1½ tsp Morton kosher/2 tsp Diamond kosher)
1 tsp black pepper
Directions
Finely dice the tomatoes, and the onion. Mince the garlic.
Finely dice the jalapeños. If you prefer the salsa to be less spicy, remove the seeds as well as the surrounding white membrane and discard them before dicing.
Remove approx. 3 inches from the bottom of the stems of the cilantro, finely chop the remaining leaves and stems.
Squeeze the juice from the limes.
Combine all the ingredients into a mixing bowl. Add salt, black pepper and cumin. Combine well and chill in refrigerator for at least an hour before serving. You can strain some of the excess liquid while dishing up if it looks like it’s too wet.
Modifications
- You can use a hotter variety of chili pepper such as serrano, or even habanero if you’re up to it.
- Use different varieties of onions for a different flavor profile, or to add color.
- Try adding fresh diced fruit such as mango or pineapple for more complexity and sweetness.
