Description
This Homemade Fresh Salsa recipe is a vibrant, zesty blend of ripe tomatoes, fresh onion, jalapeños, garlic, and cilantro, balanced with lime juice and ground cumin. Perfect as a fresh dip or topping, it’s quick to prepare and customizable to your preferred spice level, making it a staple for any gathering or everyday snack.
Ingredients
Units
Scale
Vegetables & Herbs
- 1 lb (500 g) Vine Ripened Tomatoes, finely diced
- 1 medium White Onion, finely diced
- 1-4 Fresh Jalapeños, deseeded & finely diced
- 2 cloves Garlic, minced
- 1 small bunch Fresh Cilantro/Coriander, finely diced
Other Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1-2 Limes, juiced
- 1/2 tsp Ground Cumin
- Salt & Pepper, to taste
Instructions
- Combine Base Ingredients: In a suitably sized bowl, mix together the finely diced tomatoes, white onion, minced garlic, fresh cilantro, extra virgin olive oil, ground cumin, and the juice of one lime, excluding the jalapeños and remaining lime.
- Taste and Adjust Seasoning: Taste your salsa mixture and season with salt and pepper to your liking, keeping in mind to add salt later if chilling.
- Add Jalapeños Gradually: Start by adding one finely diced jalapeño for a mild heat. Increase the amount up to four jalapeños for noticeable spiciness, adjusting according to your preference.
- Finish with Lime Juice: Add additional lime juice if desired to balance the flavors and enhance the salsa’s freshness.
- Optional Chilling: For the best flavor fusion, refrigerate the salsa for about an hour before serving. Important: Do not add salt before refrigeration to prevent excess moisture; add salt just before serving.
Notes
- Tomatoes: Use high-quality, fresh tomatoes as they are the star ingredient. Tomatoes on the vine or Roma varieties work best, using approximately 6-7 medium tomatoes to equal 1 lb (500 g).
- Quantity Preferences: Salsa is highly customizable. Feel free to adjust the quantities of spice, acidity, and seasoning to suit your taste.
- Cilantro/Coriander: Essential for authentic salsa flavor. If you dislike cilantro, parsley can be substituted, but the traditional taste will differ.
- Make Ahead: Refrigerate the salsa for 1 hour to blend flavors. Add salt only right before serving to avoid watery salsa.
- Calories: Nutritional values are estimated based on one-sixth of the entire recipe.
Nutrition
- Serving Size: approx. 1/6 of recipe (about 100g)
- Calories: 35
- Sugar: 3.5g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
