– 4 ripe Roma tomatoes, diced – 1/2 small white onion, finely chopped – 1 jalapeño, seeded and minced – 1 garlic clove, minced – 1/4 cup fresh cilantro, chopped – 2 tbsp fresh lime juice – Salt to taste
Finely dice 4 ripe tomatoes, 1/2 onion, 1 garlic clove, and 1 jalapeño. Adjust the jalapeño to your heat preference—remove seeds for mild.
In a bowl, mix the chopped vegetables with 1/4 cup chopped cilantro and 2 tablespoons lime juice. Add a pinch of salt to enhance the flavors.
For smoother salsa, pulse the mixture in a food processor a few times. For chunkier salsa, leave it hand-chopped for a rustic texture.
Refrigerate for at least 30 minutes to let the flavors meld. The resting time enhances the brightness and balance of the salsa.
Serve with tortilla chips, tacos, or grilled dishes. Store leftovers in an airtight container in the fridge for up to 3–4 days.
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