Homemade Fresh Salsa

5 from 4 votes

This gorgeous homemade fresh salsa couldn't be more simple to make! Use this chunky salsa to top chicken, quesadillas, nachos or keep it as a dip for your favourite chips!

Prep Time15

Cook Time0

Total Time15

Course: Appetizer

Cuisine: Mexican

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

Large Mixing Bowl
Spatula
Sharp Knife & Chopping Board

Ingredients

1lb / 500g Vine Ripened Tomatoes, finely diced (see notes)
1 medium White Onion, finely diced
1-4 Fresh Jalapeños, deseeded & finely diced
2 cloves Garlic, minced
1 small bunch Fresh Cilantro/Coriander, finely diced
1 tbsp Extra Virgin Olive Oil
1-2 Limes
1/2 tsp Ground Cumin
Salt & Pepper, to taste

Instructions

In a suitably sized bowl, combine all of your ingredients apart from your Jalapeños and 1 lime.
Taste test for seasoning.
Little by little add in your preferred amount of Jalapeño, 1 being fairly mild and 4 being spicy. Add more lime juice to taste.

Video

Notes

a) Tomatoes - The tomatoes are the star of the show here, so it's important to make sure you get some really nice fresh and good quality tomatoes. I go for tomatoes on the vine, but Roma tomatoes also work great. For reference, 1lb/500g is around 6-7 medium sized tomatoes.

b) Quantities - Salsa is all about preference, so feel free to reduce/increase the quantities to your taste (i.e. more or less spice, acidity, cumin etc).

c) Coriander/Cilantro - I know this is quite a controversial ingredient, but I also salsa ain't a salsa without it. If you really REALLY don't like it, you can sub parsley at a push. But you won't get that authentic salsa flavour.

d) Make Ahead - For best results, pop the salsa in the fridge for an hour or so before serving to allow the flavours to blend. However, do not add salt if you are doing this, salt draws out moisture at it will turn into salsa soup by the time you serve it. Add salt just before serving.

e) Calories - based on 1/6 of the whole salsa.

Nutrition