Wheat 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, cilantro, garlic, and a squeeze of fresh lime juice come together in minutes for something that tastes genuinely alive. The heat level is totally in your hands — leave the jalapeño seeds in for a kick or pull them out for something the whole table can enjoy. A short 10-minute rest is all it takes for the tomatoes to release their juices and let the flavors meld into something far greater than the sum of its parts. Store-bought salsas can be a minefield of additives and thickeners that don't belong anywhere near a wheat-free kitchen, but every single ingredient here is naturally clean and straightforward. Serve it fresh for the best texture, or stash it 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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