Easy Salsa
A quick and fresh homemade salsa that brings bright flavors and versatility to any meal.
Ingredients
Fresh Ingredients
- 4 pieces ripe tomatoes, diced Roma or vine-ripe for balanced sweetness and firm flesh
- 1 small red onion, finely chopped Softer and milder than yellow
- 1 piece jalapeño, seeded and minced Leave seeds in if you love heat
- 1/2 cup fresh cilantro, chopped Add more for brightness
- Juice of 1 lime Fresh gives the best lift
- 1 clove garlic, minced Fresh garlic for depth
- 1/2 teaspoon ground cumin Optional, for a toasty warmth
- to taste Salt and freshly ground black pepper
- 1/2 teaspoon sugar or a drizzle of honey Optional — balances acidity
Instructions
Preparation
- Rinse tomatoes, cilantro, and jalapeño. Dice the tomatoes into small, even pieces.
- Finely chop the red onion and mince the garlic. Place them in a medium bowl and sprinkle with a pinch of salt.
- Stir in the minced jalapeño and chopped cilantro. Taste a tiny piece of jalapeño first to judge the heat level.
- Squeeze in the lime juice, add ground cumin if using, and drizzle with honey or sprinkle with sugar if your tomatoes are very acidic.
- Season generously with salt and pepper, then let the salsa sit at room temperature for 10-20 minutes.
- Taste again and adjust salt, lime, or heat before serving.
Notes
For a milder, creamy edge, fold in mashed avocado. For a roasted note, char the tomatoes and jalapeño under the broiler for 6-8 minutes. Can store in an airtight container in the refrigerator for up to 4 days.