Cashew Free No-Cook Salsa Fresca
Fresh, bright, and endlessly versatile, 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 squeeze of fresh lime juice come together in minutes with zero cooking required — just chop, stir, and let it rest. That short 10-minute rest is the secret weapon here, giving the tomatoes time to release their juices and letting all the flavors meld into something that tastes far more complex than the effort involved. You control the heat by deciding whether to keep or ditch the jalapeño seeds, which makes this just as friendly for a crowd-pleasing chip dip as it is for topping tacos or grilled fish. Store-bought salsas can hide all kinds of unexpected additives, but every single ingredient here is clean, whole, and easy to verify at a glance. It keeps in the fridge for up to two days, though honestly 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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