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Mexican Salsa Recipe

This authentic Mexican salsa recipe transforms simple ingredients into a vibrant, restaurant-quality dip that brings families together around the dinner table.
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Prep Time 5 minutes
Servings: 8
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 4 large ripe tomatoes, diced
  • 1 medium white onion, finely chopped
  • 2-3 jalapeño peppers, seeded and minced
  • 3 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin

Method
 

  1. Start by washing and dicing your tomatoes into small, uniform pieces about 1/4 inch in size. Remove seeds from tomatoes if you prefer a less watery consistency. Finely chop the onion, ensuring pieces are smaller than the tomatoes for balanced flavor in every bite.
  2. Carefully seed and mince the jalapeños, removing the white membrane to control spice level. Consider wearing gloves or washing thoroughly with milk afterward. Mince the garlic cloves finely.
  3. In a large mixing bowl, gently combine tomatoes, onion, jalapeños, and garlic. Add fresh cilantro, lime juice, salt, and cumin. Stir gently to avoid crushing the tomatoes, which would create excess liquid.
  4. Allow the salsa to rest for 10-15 minutes, letting flavors meld together. Taste and adjust seasoning - you might need more lime juice for brightness, salt for depth, or jalapeños for heat.

Notes

Allow salsa to rest for 10-15 minutes to let flavors meld together. Store in refrigerator for up to 5 days in an airtight container. Drain excess liquid before serving day-old salsa. Freezing isn't recommended as tomatoes become mushy. Can use canned diced tomatoes when fresh ones aren't in season, substitute green onions for white onion, or replace jalapeños with bell peppers for kid-friendly versions.