Vegan No-Cook Salsa Fresca
Fresh, bright, 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 lime juice and garlic for a flavor that's punchy, clean, and completely alive. The no-cook method is the whole point here — there's no heat involved, which means every ingredient stays vibrant and textured exactly as nature intended. A short rest in the bowl lets the tomatoes release their juices and the flavors knit together into something that tastes like it took far more effort than it did. 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. Scoop it with chips, spoon it over tacos, or pile it onto anything that needs a little lift — this one earns its place in the regular rotation fast.
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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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