This vivid salsa is an effortless way to bring freshness and brightness to the table. Juicy tomatoes, fragrant cilantro, sharp red onion, and the sparkling tang of lime come together in a crisp, textured, irresistibly appetizing appetizer that pairs beautifully with tacos, tortilla chips, grilled meats, and fish.
Ingredients
- Ripe tomatoes — 400g (14 oz)
- Red onion — 80g (3 oz)
- Chili pepper (jalapeño or to taste) — 1 pc.
- Red bell pepper — 100g (3.5 oz)
- Garlic — 1 clove
- Fresh cilantro — 20g (3/4 oz)
- Lime juice — 2 tbsp
- Extra virgin olive oil — 1 tbsp
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Sugar — 1/2 tsp (optional, for balance)
Step-by-Step Recipe
- Prepare the vegetables: rinse and pat dry the tomatoes, peppers, and cilantro. Peel the onion.
- Dice the tomatoes finely. If you like, remove some of the juicy seed core so the salsa stays less watery.
- Finely dice the red onion and bell pepper. Seed the chili for a milder heat, then chop it very finely as well.
- Minced the garlic and chop the cilantro.
- Combine everything in a bowl, add the lime juice, olive oil, salt, black pepper, and a pinch of sugar if needed. Gently mix.
- Let it rest for 5–10 minutes in the refrigerator, then serve.
Serving and Storage
Serve this salsa with tortilla chips, tacos, quesadillas, baked chicken, grilled fish, or as a bright finishing touch for omelets. Store in an airtight container in the refrigerator for up to 2 days. Before serving, stir well and add a little more lime juice and a pinch of salt if needed.
Nutritional Value
| Calories | ≈ 70 kcal |
| Protein | 1.5 g |
| Fat | 4 g |
| Carbohydrates | 9 g |
| Fiber | 2.5 g |
| Sugars | 4 g |
| Sodium | ≈ 300 mg |
| Serving size | 1/4 of total volume |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Milder: remove the membranes and seeds from the chili, or swap it for a pinch of sweet paprika.
- Without cilantro: use parsley or green onions instead — the flavor will be softer and more familiar.
- For extra freshness: add cucumber (80–100g / 3–3.5 oz), diced small, and increase the lime juice to 3 tbsp.
- Smoky note: use smoked paprika (1/4 tsp) or toast the peppers in a dry skillet until lightly blistered.
- Texture: chop by hand for more crunch, or pulse briefly in a blender for a smoother salsa.
Frequently Asked Questions
Can I make salsa in a blender?
Yes. Use the pulse setting for 1–2 seconds at a time so the vegetables don’t turn into purée. If it becomes too loose, pour it through a sieve for a minute.
What can I use instead of lime?
Fresh lemon juice, 1.5–2 tbsp, plus a pinch of finely grated zest. A drop of apple cider vinegar can add extra brightness.
How do I adjust the heat?
For more heat, keep the seeds and membranes in the chili or add a pinch of chili flakes. For a gentler salsa, remove the seeds completely and use only half the pepper.
How long does salsa keep?
Up to 48 hours in the refrigerator in a sealed container. Tomatoes will release more juice over time — stir before serving and drain off any excess liquid if needed.
What can I serve it with besides chips?
Tacos, burrito bowls, grilled fish, grilled chicken, roasted vegetables, omelets, or spooned over baked potatoes.