Fresh Tomato Salsa Recipe – Jalapeno, Cilantro & Lime

Last Updated on 2 months by Neha Deshmukh

Fresh Tomato Salsa Recipe – Jalapeno, Cilantro & Lime

Hey everyone! If you’re anything like me, you love a good snack. And honestly, nothing beats a vibrant, fresh salsa with a little kick. This fresh tomato salsa recipe is a total game-changer – it’s quick, easy, and bursting with flavour. I first made this when I was craving something bright and zesty, and it’s been a staple ever since! It’s perfect with tortilla chips, as a topping for grilled fish, or even alongside some delicious Indian snacks. Let’s get into it!

Why You’ll Love This Recipe

This salsa isn’t just delicious; it’s incredibly versatile. It comes together in just 15 minutes, making it perfect for last-minute gatherings or a simple weeknight snack. Plus, it’s so much fresher and healthier than anything you can buy in a jar. The combination of juicy tomatoes, spicy jalapeno, fragrant cilantro, and tangy lime is seriously addictive. You’ll be reaching for this recipe again and again, I promise!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing salsa:

• 3 medium tomatoes (about 450g)
• 1 small jalapeno pepper
• 0.25 cup onion (about 30g)
• 0.33 cup cilantro (about 30g), roughly chopped
• 1.25 tablespoons fresh lime juice (about 15ml)
• 0.5 teaspoon sugar (optional, but balances the acidity nicely)
• 1 garlic clove (optional)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Freshness of tomatoes: Seriously, use the ripest, juiciest tomatoes you can find. They’re the star of the show! Roma tomatoes are great, but any good quality tomato will work.
• Jalapeno heat levels: Jalapenos can vary a lot in their spiciness. If you’re sensitive to heat, remove the seeds and membranes before chopping. For extra heat, leave them in!
• Cilantro variations – regional preferences: I love cilantro, but I know it’s a bit divisive! Some people taste soap – if that’s you, you can try using parsley, though the flavour will be different. In some parts of India, you might even find people using mint alongside or instead of cilantro for a unique twist.
• Lime juice – bottled vs. fresh: Freshly squeezed lime juice is always best. It has a brightness that bottled juice just can’t match. But if you’re in a pinch, bottled will do!

Step-By-Step Instructions

Alright, let’s make some salsa! It’s super simple, I promise.

1. First, roughly chop your tomatoes. Don’t worry about making them perfect – they’ll break down a bit anyway.
2. Finely chop the jalapeno (remember to handle it carefully!). Dice the onion and mince the garlic (if using).
3. In a large bowl, combine the chopped tomatoes, jalapeno, onion, cilantro, and garlic.
4. Add the lime juice, sugar (if using), and salt.
5. Gently toss everything together until it’s nicely combined.
6. Give it a taste and adjust the seasoning. Need more salt? A little extra lime juice? Go for it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t be afraid to get your hands in there! Gently crushing the tomatoes with your hands helps release their juices and creates a better texture.
• Letting the salsa sit for about 10-15 minutes before serving allows the flavours to meld together.
• For a smoother salsa, you can pulse it a few times in a food processor, but be careful not to over-process it.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Remove the seeds and membranes from the jalapeno.
  • Medium: Leave some of the seeds in the jalapeno.
  • Hot: Use a hotter pepper, like a serrano, or leave all the seeds in the jalapeno.
• Festival Adaptations: This salsa is amazing with tortilla chips for Cinco de Mayo. But it’s also fantastic as a side with Diwali snacks like samosas or pakoras!
• Tomato Types: Roma tomatoes are classic, but heirloom tomatoes add a beautiful colour and flavour.

Serving Suggestions

This salsa is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With tortilla chips (obviously!)
• As a topping for grilled fish or chicken
• Alongside tacos or burritos
• As a vibrant addition to a cheese board
• With Indian snacks like pakoras or samosas

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days. It might get a little watery as it sits, so just give it a good stir before serving.

FAQs

Let’s answer some common questions:

1. Can I make this salsa ahead of time?

Yes, you can! It’s actually better if you let it sit for a little while to allow the flavours to develop. Just be aware that it might get a bit watery.

2. What’s the best way to control the heat level in this salsa?

Removing the seeds and membranes from the jalapeno is the key. You can also start with a small amount of jalapeno and add more to taste.

3. Can I use other herbs instead of cilantro?

You can! Parsley is a common substitute, but the flavour will be different. Some people also like using mint.

4. What kind of tomatoes work best for salsa?

Roma tomatoes are a classic choice, but any good quality, ripe tomato will work. Heirloom tomatoes are also delicious!

5. How do I prevent the salsa from becoming watery?

Using ripe but firm tomatoes helps. You can also drain off some of the excess liquid before serving.

6. Is it possible to make this salsa without jalapeno?

Absolutely! You can omit the jalapeno altogether for a milder salsa. You could also add a pinch of cayenne pepper for a little bit of heat.