Chicken Free No-Cook Salsa Fresca
Fresh, bright, and ready without turning on a single burner, this salsa fresca is the kind of recipe that makes you wonder why you ever bought the jarred stuff. Ripe tomatoes, white onion, jalapeño, and cilantro come together with a squeeze of lime and a pinch of salt for a flavor that's clean, vibrant, and genuinely hard to stop eating. You control the heat by deciding whether to leave the jalapeño seeds in or take them out, which means it works for a crowd with mixed spice tolerances. A short ten-minute rest at room temperature is all it takes for the tomatoes to release their juices and let everything meld into something that tastes like it took far more effort than it did. Serve it with chips, spoon it over eggs, pile it onto tacos — it's one of those endlessly versatile condiments that earns its place on the table at almost any meal. It keeps in the fridge for up to two 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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