Wash the tomatoes and remove the stems.
Dice them into small, evenly sized pieces.
If the tomatoes are particularly juicy, you can remove some of the seeds and excess liquid to make a thicker salsa.
Step 2: Chop the Vegetables
Finely dice the red onion, bell pepper, and jalapeño.
For a milder salsa, remove the seeds and inner membrane from the jalapeño. For more heat, leave some of them in.
Add everything to a large mixing bowl.
Step 3: Add the Garlic and Cilantro
Finely mince the garlic and chop the fresh cilantro.
Add both to the bowl with the chopped vegetables.
Step 4: Make the Dressing
Add the fresh lime juice, olive oil, salt, black pepper, and cumin if using.
Stir everything together thoroughly.
Step 5: Combine
Gently toss all the ingredients until the tomatoes and vegetables are evenly coated with the lime dressing.
Taste and adjust the seasoning. Add more lime juice, salt, or jalapeño according to your preference.
Step 6: Let It Rest
Cover the bowl and refrigerate for 20–30 minutes.
This short resting time allows the onion, lime, garlic, and herbs to blend with the fresh tomatoes.
Step 7: Serve
Give the salsa one final stir before serving.
Enjoy it with:
- Tortilla chips
- Tacos
- Burritos
- Grilled chicken
- Grilled fish
- Burgers
- Quesadillas
- Baked potatoes
- Rice bowls
Storage
Store leftover salsa in a clean, covered container in the refrigerator and use it within a few days for the best freshness and quality.
Tip: For the best flavor, use ripe, firm tomatoes and freshly squeezed lime juice. If you like your salsa extra chunky, dice all the vegetables by hand rather than using a food processor.
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