Black Pepper Free No-Cook Salsa Fresca
Fresh, bright, and completely no-cook, this salsa fresca is the kind of recipe that makes you wonder why you ever reached for a jar. Ripe tomatoes, white onion, jalapeño, cilantro, garlic, and a generous squeeze of lime juice come together in minutes for something that tastes genuinely alive. A short rest at room temperature is all it takes for the tomatoes to release their juices and let every flavor settle into something cohesive and craveable. Store-bought salsas often sneak in dried spice blends that can include black pepper, making label-reading a frustrating chore — this version puts you fully in control with nothing but whole, fresh ingredients. You can dial the heat up or down simply by keeping or removing the jalapeño seeds, so it works for everyone at the table. Serve it with chips, spoon it over tacos, or use it as a bright finishing touch on grilled chicken or fish — it holds up beautifully in the fridge for a couple of days, though it rarely lasts that long.
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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.
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