Vegetarian 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 vibrant and unmistakably homemade. You control the heat by deciding whether to leave the jalapeño seeds in or take them out, making it easy to dial this up or down for any crowd. The short rest at room temperature is the secret — it gives the tomatoes time to release their juices and lets everything meld into something that tastes far more complex than the simple ingredient list suggests. It's completely plant-based by nature, with no hidden animal products to think about, just honest produce and a squeeze of citrus. Serve it with chips, spoon it over eggs, or pile it onto tacos — this one earns its place at the table every single time.
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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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