Xanthan Gum Free No-Cook Salsa Fresca
Fresh, vibrant, and made entirely from whole ingredients, 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 bright squeeze of lime come together in minutes with nothing more than a knife and a bowl. For anyone navigating thickener sensitivities, store-bought salsas can be a minefield — many commercial versions sneak in stabilizers and additives that have no business being in something this simple. Here, every ingredient is exactly what it looks like, so you can dip with total confidence. The short rest time is the secret weapon: letting the tomatoes release their juices naturally creates a saucy, cohesive salsa without any artificial help. Dial the heat up or down by adjusting the jalapeño seeds, and finish with an extra pinch of salt or a little more lime to make it your own. It keeps 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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