1 pound (450 g) of ripe tomatoes (I used Roma tomatoes)
1 jalapeño pepper
half a red onion, peeled
1 medium clove of garlic, grated
½ cup (10 g) of fresh cilantro, roughly chopped
the juice of 1 and ½ limes – or about 3 tablespoons of lime juice (you can add the juice of 2 limes if you like things extra tangy)
¼ teaspoon of ground cumin
1 teaspoon of kosher salt
Start by preparing the vegetables:
- Thoroughly rinse the tomatoes and jalapeño.
- Roughly chop the onion and tomatoes into quarters.
- Remove the seeds and roughly chop the jalapeño (see step-by-step photos above in the post).
Make the salsa :
- Add the tomatoes, red onion, and jalapeños to the bowl of a food processor, along with grated garlic, roughly chopped cilantro, lime juice, ground cumin, and kosher salt.
- Pulse a couple of times until roughly combined and chunky.
- Transfer the mixture to a fine mesh strainer and stir with a spatula to help drain the liquid. Keep draining the liquid until your salsa reaches the desired consistency.
- It’s ready! Serve with tortilla chips and a chilled glass of Pinot Gris.
- Choose ripe tomatoes – for the best flavor and to avoid a mealy texture.
- Draining the excess juice is important to get the perfect, not-too-wet salsa texture. I like mine when there is still some juice running through the salsa but adjust according to taste. (Also, I recommend drinking the tomato juice right away, this is delicious and a perfect chef’s treat!).
- Adjusting the heat – this salsa is on the milder side. If you like it spicy, add the jalapeño seeds (this is where most of the heat is).
- Prep Time: 15
- Category: Appetizer
- Method: Food Processor
- Cuisine: Mexican
- Diet: Vegan
- Serving Size:
- Calories: 52
- Sugar: 5.8 g
- Sodium: 319.6 mg
- Fat: 0.4 g
- Carbohydrates: 13.2 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Keywords: salsa fresca, pico de galo, fresh tomato salsa, tomato salsa, Mexican salsa