Fish Free No-Cook Salsa Fresca
Fresh, vibrant, and ready in minutes, 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 hit of lime juice and garlic for a flavor that's bright, punchy, and completely addictive. You control the heat by deciding whether to keep or ditch the jalapeño seeds, so it works for everyone at the table. A short rest in the bowl is all it takes for the tomatoes to release their juices and let everything meld into something that tastes far more complex than the effort involved. There's no cooking, no blending, and no mystery ingredients — just clean, whole produce that you can feel good about. Serve it with chips, spoon it over tacos, or use it as a fresh topping for grilled chicken or roasted vegetables. 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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