Macadamia 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 reached for a jar. Ripe tomatoes, white onion, jalapeño, cilantro, garlic, and a bright squeeze of lime come together in one bowl with nothing more than a knife and a little patience. The short rest at room temperature is the secret — it gives the tomatoes time to release their juices and lets every ingredient settle into a cohesive, punchy flavor. You control the heat by deciding whether to leave the jalapeño seeds in or take them out, making this as mellow or fiery as your crowd prefers. Store-bought salsas often sneak in preservatives, added sugars, or mystery oils, so mixing your own means you know exactly what's in the bowl. It's equally at home piled onto tacos, spooned over scrambled eggs, or just scooped up with a chip straight from the fridge.
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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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