Eosinophilic Esophagitis Friendly No-Cook Salsa Fresca
Fresh, bright, and completely no-cook, this salsa fresca comes together in minutes with nothing more than a knife, a bowl, and a handful of vibrant ingredients. Ripe tomatoes are the star here, finely diced alongside white onion, jalapeño, cilantro, garlic, and a squeeze of fresh lime juice for that punchy, garden-fresh flavor that store-bought jars simply cannot replicate. Managing eosinophilic esophagitis often means scrutinizing every label for hidden triggers, and this recipe sidesteps that stress entirely — every ingredient is whole, fresh, and easy to verify. A short rest at room temperature lets the tomatoes release their juices and the flavors meld into something that tastes like it took far more effort than it did. You can dial the heat up or down by leaving the jalapeño seeds in or taking them out, making it easy to customize for different tolerances at the table. Spoon it over grilled proteins, stir it into rice, or just scoop it up as a snack — 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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