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Bright, zesty, and loaded with crunch, this chunky salsa mixes juicy tomatoes, crisp onions, spicy peppers, heaps of cilantro, and a squeeze of fresh lime. I make this quick fix whenever I want an instant boost for chips, tacos, or anything coming off the grill. It lets all those fresh flavors do their thing without hassle.
Once, I threw this together when taco night popped up out of nowhere. Everyone couldn't get enough. Now I always keep the basics at home so I'm ready anytime.
Vibrant Ingredients
- Black pepper: adds cozy earthy flavor that really perks up each bite use freshly ground for the best taste
- Roma tomatoes: go for ones that feel firm and are fully red for the juiciest salsa
- Salt: pulls every bit of flavor out of the mix sea salt works if you want a cleaner finish
- Jalapeño pepper: ups the heat level if you like it spicy take the seeds out to tame things down
- White onion: guarantees a classic crisp bite but yellow or red onions are great for something softer or sweeter
- Lime juice: makes everything come alive always squeeze your own for the freshest taste
- Cilantro: that burst of green herbs really makes it taste fresh just pick the most lively bunch you see no droopy leaves
Easy Step-by-Step
- Keep It Cold or Dive Right In:
- Eat it right away if you want crunchy bits or chill in the fridge (covered) for up to one hour for deeper flavor. Mix again before serving and pour off extra liquid if there's too much.
- Gently Toss & Try:
- Use a spoon or spatula to lightly mix so the veggies stay chunky. Taste and add more lime, salt, or pepper if you want.
- Flavor Time:
- Throw the cilantro on top of your tomato, onion, and jalapeño mix. Sprinkle in salt and pepper, then pour in the lime. That pop of citrus works wonders.
- Get Your Chopping On:
- Start with the tomatoes—dice them into small pieces. Chop up the onion and mince the jalapeño super fine so nobody gets a spicy surprise. Use a sharp knife so everything looks neat and the tomatoes don't get mushy.
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Cilantro gives everything a blast of freshness and is why my family always wants this at taco night. My kids like tossing in the green leaves and sneak bites whenever I'm not looking.
How to Store
Stick your salsa in a container with a lid and pop it in the fridge. It'll stay fresh for up to three days. If it gets watery at the bottom, just tip it out first—then dig in and enjoy the crunch again.
Swap Suggestions
No white onion? Yellow or red works for a softer or sweeter vibe. Not a cilantro fan? Try chopped flat-leaf parsley, it’s different but tasty. Want more heat? Toss in a serrano pepper to kick things up.
Tasty Ways to Serve
Dollop on fish tacos, load up your burrito, spoon over morning eggs, or just set out with tortilla chips for a fast snack. I even heap it on grilled chicken or steak for a burst of brightness when I’m short on time.
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A Little Background
In Mexico, folks call this salsa fresca and it's famous for its simple, punchy combination. Whether it's on street tacos or next to huevos rancheros, it brings classic Mexican flavors to your kitchen no matter where you are.
Frequently Asked Questions
- → Which tomatoes taste best?
Roma tomatoes hold their shape and aren’t watery, but any ripe, tasty ones will do great.
- → How can I make it milder or hotter?
Use more or less jalapeño. For extra kick, add the seeds. Cut it out for a totally mild scoop.
- → Do I have to make it right before eating?
Nope, it keeps in the fridge for three days. Pour off any juice before serving so it stays crisp.
- → Can I swap in a different onion?
Yep, try white, yellow, or red onion—whichever you like. Chop small so it mixes well.
- → What can I serve with this?
Scoop it up with chips, top tacos, add to eggs, pile on grilled food, or spoon over salads and bowls.
- → What if I don’t like cilantro?
Leave it out or grab some parsley if you want something milder. Make it your own.