Description
A vibrant and fresh salsa made with Roma tomatoes, onion, and cilantro, perfect for tacos or tortilla chips.
Ingredients
Scale
- 1 lb firm Roma tomatoes (approximately 4–5 medium), seeded and finely diced
- 1/2 large white onion, finely diced (approximately 1 cup)
- 2 serrano peppers, seeded and minced (substitute with jalapeños for milder heat)
- 1/2 cup fresh cilantro leaves and tender stems, finely chopped
- 2 tablespoons fresh lime juice
- 3/4 teaspoon fine sea salt
- 1/8 teaspoon freshly cracked black pepper (optional)
Instructions
- Halve the Roma tomatoes vertically and use a spoon to remove the seeds and watery pulp to ensure a crisp, non-soggy consistency.
- Dice the tomato flesh into uniform 1/4-inch cubes and place them into a non-reactive glass or stainless steel mixing bowl.
- Finely dice the white onion and mince the serrano peppers, then add them to the bowl with the tomatoes.
- Wash and thoroughly dry the cilantro before finely chopping; incorporate it into the vegetable mixture.
- Drizzle the fresh lime juice over the ingredients and sprinkle evenly with sea salt and black pepper.
- Fold the ingredients together gently with a spatula until the vegetables are evenly coated in lime juice and seasoning.
- Allow the mixture to rest at room temperature for at least 15 to 20 minutes before serving; this allows the salt to draw out the tomato juices and mellow the sharp bite of the raw onion.
Notes
- For a milder salsa, substitute serrano peppers with jalapeños.
- Resting the salsa enhances the flavor as the ingredients meld together.
- Prep Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg