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Simple Fresh Salsa With Roma Tomatoes and Cilantro - Bright, Crisp, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 medium Roma tomatoes, seeded and finely diced
  • 1/2 medium white onion (or red onion for a milder bite), finely chopped
  • 1–2 jalapeño peppers, seeded and finely minced (include some seeds for more heat)
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice (about 1–2 limes)
  • 1 small garlic clove, finely grated or minced (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste (optional)

Method
 

  1. Prep the tomatoes: Slice each Roma tomato in half lengthwise. Use a spoon to scoop out the seeds and excess liquid. Finely dice the tomato flesh into small, even pieces so the salsa is easy to scoop.
  2. Chop the aromatics: Finely chop the onion. Mince the jalapeño very small so the heat distributes evenly. If you prefer a milder salsa, remove the ribs and seeds from the jalapeño. If you love heat, leave some in.
  3. Combine the base: In a medium bowl, add the diced tomatoes, onion, and jalapeño. Sprinkle with the salt and toss gently. Let it sit for 5 minutes to draw out some tomato juice and soften the onion’s bite.
  4. Add cilantro and lime: Stir in the chopped cilantro and lime juice. If using garlic, add it now. Mix gently to keep the tomatoes from breaking down.
  5. Taste and adjust: Add more salt if needed. If the salsa tastes flat, it usually needs another squeeze of lime or a little more salt. If it’s too sharp, a pinch of sugar can round it out.
  6. Rest briefly (optional): Let the salsa sit for 10–15 minutes. This helps the flavors meld and the lime and salt distribute throughout.
  7. Serve: Spoon into a serving bowl and pair with tortilla chips, tacos, eggs, grilled meats, or grain bowls.