Fresh Tomato Salsa Recipe – Serrano Chili & Cilantro Delight

Last Updated on 6 months ago by Neha Deshmukh

Fresh Tomato Salsa Recipe – Serrano Chili & Cilantro Delight

Hey everyone! If you’re anything like me, you believe a good meal starts with a great salsa. And honestly, nothing beats the vibrant, fresh flavors of a homemade tomato salsa. This recipe is my go-to – it’s quick, easy, and bursting with flavor. I first made this when I was craving something bright and zesty to go with some tacos, and it’s been a family favorite ever since! Let’s get into it.

Why You’ll Love This Recipe

This isn’t just any tomato salsa. It’s a little bit special. The combination of juicy tomatoes, sharp red onion, fiery Serrano chili, and fragrant cilantro is seriously addictive. It comes together in just 5 minutes, making it perfect for last-minute gatherings or a simple weeknight snack. Plus, it’s incredibly versatile – enjoy it with tortilla chips, tacos, grilled meats, or even just on its own with a spoon (no judgement!).

Ingredients

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

• 2 salad tomatoes, seeded and diced (about 250g)
• ¼ red onion, diced (about 50g)
• ½ teaspoon salt
• 1 tablespoon freshly squeezed lime juice (about 15ml)
• 1 small Serrano chili, finely chopped
• 1 tablespoon minced cilantro (about 5g)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this salsa sing.

• Serrano Chili: This is where the heat comes from! Serrano chilis pack a punch, so if you’re sensitive to spice, definitely remove the seeds before chopping. You can also use jalapeño for a milder kick.
• Fresh Tomatoes: Seriously, fresh is best here. The flavor difference is huge. Roma tomatoes are great because they have less juice, but any ripe, flavorful tomato will work.
• Cilantro Quality: Don’t underestimate the power of good cilantro! Look for bright green, perky leaves. If it’s wilted or yellowing, it won’t have the same fresh flavor.

Step-By-Step Instructions

Alright, let’s make some salsa! It’s so easy, you’ll be surprised.

1. First, dice those tomatoes and red onion into roughly ½-inch pieces. Don’t stress about making them perfect – a little rustic charm is totally fine!
2. Next, finely chop the Serrano chili. Remember to remove the seeds if you want to tone down the heat. Be careful handling chilis – maybe wear gloves if you have sensitive skin!
3. Now, in a medium bowl, combine the diced tomatoes, red onion, chopped chili, minced cilantro, lime juice, and salt.
4. Give everything a good mix. Now’s the time to taste and adjust the seasoning. Need more salt? A little extra lime juice? Go for it!
5. Serve immediately for the freshest flavor, or refrigerate for up to 2 hours to let the flavors meld. Honestly, it tastes even better after it’s had a little time to sit.

Expert Tips

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

• Don’t be afraid to taste as you go! Salsa is all about personal preference.
• For a smoother salsa, pulse the ingredients a few times in a food processor, but be careful not to over-process it. You still want some texture.
• If you don’t have fresh lime juice, bottled will work in a pinch, but fresh is always best.

Variations

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

• Spice Level Adjustments: Use jalapeño instead of Serrano for milder heat, or add a pinch of cayenne pepper for extra fire.
• Tomato Variety Adaptations: Experiment with different types of tomatoes! Heirloom tomatoes add a beautiful color and unique flavor.
• Avocado Addition: My friend Maria always adds diced avocado to her salsa. It adds a creamy texture and healthy fats. About ½ an avocado is perfect for this recipe.
• Serving with Tortilla Chips vs. Tacos: This salsa is amazing with both! For tacos, I like to keep it a little chunkier. With tortilla chips, a slightly smoother consistency is nice.

Serving Suggestions

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

• With tortilla chips for a classic snack.
• As a topping for tacos, burritos, or quesadillas.
• Served alongside grilled chicken, fish, or steak.
• Even as a topping for scrambled eggs!

Storage Instructions

Leftover salsa can be stored in an airtight container in the refrigerator for up to 2 hours. After that, the tomatoes will start to get a little watery. It’s really best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

• How long will this salsa stay fresh? Best enjoyed within 2 hours, but can be stored for up to 24 hours in the fridge (though the texture will change).
• Can I make this salsa ahead of time? You can prep the ingredients ahead of time, but I recommend mixing it all together right before serving for the best flavor and texture.
• What’s the best way to control the heat level? Remove the seeds from the Serrano chili, or use a milder chili like jalapeño.
• Can I use other types of chili peppers? Absolutely! Habanero will give you serious heat, while poblano will be very mild.
• What kind of tomatoes work best for salsa? Roma tomatoes are a great choice, but any ripe, flavorful tomato will work.