Salsa Fresca
This no-cook salsa fresca is bursting with tomato-y goodness, lime, and just enough jalapeño kick. Simplicity at it’s best right here.
Servings: 2 Cups
Calories: 39kcal
Cost: $4
Equipment
Ingredients
- 1 ¾ cup ripe tomatoes diced
- ¼ cup red onion small diced
- 1 jalapeño seeds and stem removed, minced
- 1 teaspoon garlic minced
- ⅓ cup cilantro leaves chopped
- 4 teaspoons lime juice
- ¾ teaspoon salt or to taste
Instructions
- If your tomatoes are very watery, place them in a wire mesh strainer in your kitchen sink, and let them drain for a few minutes.
- In a medium mixing bowl, combine the diced tomatoes, red onion, jalapeño, and minced garlic.
- Add the chopped cilantro, lime juice and salt, mixing thoroughly.
- Jar and refrigerate for up to 3 days if not using immediately.
Notes
🥣 Acid Test:
Use a non-reactive bowl like glass or stainless steel. Metal can react with acids and give your salsa a weird, off-putting tang.
💦 Let It Strain:
If your tomatoes are watery, strain them before mixing. This keeps your salsa thick and bright—not a sloshy, swampy soup.
🕓 Father of the Brine:
Mix the salsa just before serving. It keeps the texture and flavors perky, instead of coughing up wilted old leftover energy in their dying final gasps of breath.
Nutrition
Calories: 39kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1006mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1399IU | Vitamin C: 24mg | Calcium: 26mg | Iron: 1mg