Pistachio 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, crisp white onion, jalapeño, and a generous handful of cilantro come together with bright lime juice and a pinch of salt for something that tastes genuinely alive. A short rest at room temperature is all it takes for the tomatoes to release their juices and let the flavors meld into something greater than the sum of its parts. You control the heat by deciding whether to leave the jalapeño seeds in or take them out, making this as crowd-friendly or as fiery as you like. Store-bought salsas can hide all kinds of unexpected additions, but every single ingredient here is straightforward and easy to verify. Serve it with chips, spoon it over tacos, or use it to brighten up grilled proteins — it genuinely goes with everything. Leftovers keep 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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