Anti Inflammatory No-Cook Salsa Fresca
Fresh tomatoes, bright lime juice, and a handful of cilantro come together in a bowl that tastes like summer in every bite. This salsa is vibrant, punchy, and completely uncooked, which means the ingredients stay as close to their natural state as possible — and that matters when you're eating with inflammation in mind. Tomatoes and garlic are loaded with antioxidants, while lime juice and fresh herbs bring their own anti-inflammatory credentials to the party. The jalapeño adds a gentle kick that you can dial up or down depending on your heat tolerance, and the whole thing comes together with nothing more than a knife and a mixing bowl. Letting it rest for just ten minutes is the secret step that makes the flavors bloom and the tomatoes release their juices into something almost saucy. Spoon it over grilled fish, toss it with greens, or just scoop it up with whatever you have on hand — it's endlessly versatile and genuinely hard to stop eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 1 lb ripe tomatoes (about 3 medium), cored and finely diced
- ½ medium white onion, finely diced
- 1 jalapeño, seeds and ribs removed for mild heat or left in for more, finely minced
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt, plus more to taste
- 1 small garlic clove, minced
Instructions
- 1
Combine the diced tomatoes, white onion, jalapeño, cilantro, garlic, lime juice, and salt in a mixing bowl and stir to combine.
- 2
Let the salsa rest at room temperature for 10 minutes, until the tomatoes release some of their juices and the flavors meld.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!