Fresh Salsa with Cilantro & Lime
Inspired by your favorite Tex-Mex restaurant, this chunky fresh salsa is perfectly balanced with lime, vinegar, chili powder, and a touch of sweetness. It’s zesty, vibrant, and completely addictive.
Ingredients
The Salsa Foundation
- 6-8 medium Roma tomatoes finely diced
- 1/2 medium yellow onion finely diced
- 1-2 whole jalapeños finely diced, seeded for less heat
- 1/2 cup fresh cilantro chopped
The Flavor Secrets
- 1 whole lime juiced
- 1 tablespoon white vinegar
- 1-2 cloves garlic minced
- 1 teaspoon salt or to taste
- 1/2 teaspoon sugar adjust to tomato sweetness
- 1/2 teaspoon chili powder
Instructions
- Finely dice the Roma tomatoes, yellow onion, and jalapeños. Remove seeds from jalapeños if a milder salsa is preferred.
- Chop the cilantro and mince the garlic.
- In a medium bowl, combine diced tomatoes, onion, jalapeños, cilantro, garlic, lime juice, vinegar, salt, sugar, and chili powder.
- For best texture, press a pastry cutter into the salsa mixture 10–15 times to slightly break down the ingredients without turning them into mush.
- Alternatively, pulse all ingredients in a food processor 2–4 times. Be careful not to over-process.
- Taste and adjust with more salt, lime juice, or sugar as needed.
- Cover and chill in the refrigerator for 30–60 minutes to allow flavors to meld.
- Serve cold with tortilla chips or as a topping for tacos, eggs, or grilled meat.
Notes
Use ripe, firm Roma tomatoes for best texture. Adjust sugar based on tomato sweetness. This salsa can be stored in the fridge for up to 4 days and tastes even better the next day.