Peanut Free No-Cook Salsa Fresca
Fresh, vibrant, and completely no-cook, 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 minutes with nothing more than a knife and a bowl. The short rest at room temperature is the secret — it gives the tomatoes time to release their juices and lets every flavor settle into something that tastes like it took far more effort than it did. You control the heat by deciding whether to keep or ditch the jalapeño seeds, which makes this easy to dial up or down for any crowd. Store-bought salsas can be a minefield of unexpected additives and shared-facility warnings, so making your own from scratch is genuinely the cleanest, most satisfying option. Serve it with chips, spoon it over tacos, or use it as a bright finishing sauce — it holds up beautifully in the fridge for a couple of 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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