Rice Free No-Cook Salsa Fresca
Fresh, bright, 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, and cilantro come together with a squeeze of lime 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 every flavor settle into something cohesive and vibrant. You control the heat by deciding whether to leave those jalapeño seeds in or pull them out, which makes this as crowd-friendly or as fiery as you want. Store-bought salsas often sneak in fillers and preservatives that can be hard to track, so making your own from scratch means you know exactly what's in the bowl. It's endlessly versatile — pile it onto tacos, spoon it over eggs, or just go in with a chip — and it keeps in the fridge for up to two days if it 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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