A vibrant and flavorful fresh salsa dip that's perfect for nachos or vegetable dipping, made quickly with simple ingredients that pack an incredible punch of flavor.
Recipe Details
Ingredients
- 1 can (400g) diced or 3 large fresh diced tomatoes, canned or fresh large firm tomatoes
- 1 clove garlic clove, fresh
- 1/2 medium onion, yellow or white
- 6-8 leaves fresh cilantro leaves
- 1 medium jalapeño pepper
- 1/2 lime fresh lime
Instructions
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If using canned 1 can (400g) diced or 3 large fresh diced tomatoes, drain off about 2-3 tablespoons of the excess juice from the top to help create a thicker, more solid salsa consistency. If using fresh tomatoes, ensure they are firm and fleshy, then dice them into small, uniform pieces about 5mm (1/4 inch) in size.
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Peel and finely mince the 1 clove garlic clove clove until it's almost paste-like in consistency. The smaller the pieces, the better it will distribute throughout the salsa.
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Dice the 1/2 medium onion into small pieces, similar in size to your diced tomatoes for consistent texture and flavor distribution.
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Prepare the 1 medium jalapeño pepper by cutting it in half lengthwise and removing all seeds and white membrane (this reduces the heat significantly). Dice the jalapeño into pieces similar in size to the onion.
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In a medium mixing bowl, combine the 1 can (400g) diced or 3 large fresh diced tomatoes, 1 clove garlic clove, 1/2 medium onion, and 1 medium jalapeño pepper. Mix well to distribute all ingredients evenly.
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Cut the 1/2 lime fresh lime in half and squeeze the juice from one half over the mixture. Start with less and add more to taste - you want bright acidity without overwhelming the other flavors.
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Mix the salsa thoroughly again, then transfer to your serving bowl. Finely chop the 6-8 leaves fresh cilantro leaves leaves and sprinkle on top as an attractive garnish.
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Let the salsa rest for 10-15 minutes before serving to allow the flavors to meld together.
Tips
Texture Control: For a chunkier salsa, dice ingredients larger. For a smoother consistency, pulse briefly in a food processor, but don't over-process or you'll end up with sauce instead of salsa.
Heat Level: The heat comes mainly from the jalapeño. Remove all seeds and membrane for mild heat, leave some seeds for medium heat, or include everything for maximum spice. You can also substitute with serrano peppers for more heat or bell peppers for no heat.
Tomato Choice: If using fresh tomatoes, Roma or plum tomatoes work best as they have less water content and more flesh, resulting in a less watery salsa.
Make-Ahead: This salsa actually improves in flavor after sitting for a few hours or overnight in the refrigerator. Store covered for up to 3-4 days.
Serving Suggestions: Perfect with tortilla chips, fresh vegetable sticks, over grilled chicken or fish, or as a topping for tacos and burritos.
Customization: Add diced avocado for richness, corn kernels for sweetness, or a pinch of cumin for extra depth of flavor.