Pescatarian No-Cook Salsa Fresca
Fresh, bright, and completely effortless, 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 squeeze of fresh lime juice come together in minutes with zero heat required — just a knife, a bowl, and a little patience while the flavors meld. That short 10-minute rest is the secret move here; it gives the tomatoes time to release their juices and lets everything marry into something that tastes far more complex than the ingredient list suggests. You can dial the heat up or down simply by keeping or removing the jalapeño seeds, making it easy to please a whole table at once. It's a natural fit for anyone eating plant-forward or avoiding meat, since every ingredient is clean, whole, and exactly what it looks like. Pile it onto fish tacos, spoon it over grilled shrimp, or just go in with a chip — honestly, no judgment. Make a batch on Sunday and it keeps in the fridge for two days, getting even better as it sits.
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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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