Eggless 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 a jar from the store. Ripe tomatoes, white onion, jalapeño, cilantro, and a squeeze of lime come together in minutes, and that short rest period is where the magic really happens — the tomatoes release their juices and everything melds into something that tastes far more complex than the effort involved. You control the heat here, so whether you leave the jalapeño seeds in or strip them out, the result is completely yours. It's naturally free from eggs and any of the binders or additives that can sneak into commercial salsas, so what you're getting is pure, clean flavor with zero guesswork. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip — there's genuinely no wrong move. Make a batch ahead and 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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