Fresh Homemade Salsa
An uncooked salsa of ripe tomatoes, onion, chile, and cilantro, chopped by hand so the pieces stay distinct. Soaking the onion in lime juice first takes off its raw bite and starts seasoning the whole bowl. Best eaten the day it is made.
- Prep20 min
- Total50 min
- Serves8
AI-generated illustration
Ingredients
Method
- Stir the diced white onion into the lime juice in a large bowl and leave it 10 minutes; the acid mellows the harshness that raw onion otherwise brings.
- Add the diced tomatoes, minced serrano chiles, and garlic and fold everything together.
- Season with the salt and ground cumin and stir well. The salt draws juice out of the tomatoes and turns the loose chop into a salsa.
- Fold in the cilantro last so it stays green and does not bruise.
- Let the salsa sit 20 minutes at room temperature before serving, then taste again and adjust the salt and lime. Drain off some liquid if it looks watery.
Notes
- Leave the seeds and ribs in one of the serranos if you want real heat; take them all out for a mild bowl.
- It keeps two days refrigerated, though the tomatoes soften and the cilantro darkens after the first day.
