Go Back
–+ servings
Fresh Homemade Salsa finished recipe

Fresh Homemade Salsa

This easy no-cook recipe comes together in just 15 minutes and tastes even better after chilling for a short time, allowing the flavors to blend.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 cups servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium Roma tomatoes about 2 pounds / 900 g, diced
  • ½ medium white onion finely diced
  • 1 to 2 jalapeños seeded and finely minced
  • 2 cloves garlic minced
  • ½ cup fresh cilantro chopped
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon extra-virgin olive oil optional
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cumin optional
  • ¼ teaspoon freshly ground black pepper

Method
 

Method
  1. Store Fresh Homemade Salsa in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as the tomatoes naturally release liquid during storage. If desired, drain a small amount of excess liquid to maintain a chunkier consistency. Freezing is not recommended because fresh tomatoes lose their texture after thawing. For make-ahead preparation, chop all the vegetables and refrigerate them separately for up to one day. Combine everything with the seasonings about 30 minutes before serving for the freshest flavor.

Notes

Chilling the salsa allows the flavors to meld beautifully. If you find it too watery after chilling, simply drain some excess liquid before serving for a chunkier texture.

Tried this recipe?

Let us know how it was!