Equipment
Chef's knife
Cutting board
Mixing bowl
Citrus juicer*
or Fork for reaming
* optional
Ingredients
8 servings
Vegetables
- 300 g roma tomatoes, seeded and finely diced
- 50 g red onion, finely diced
- 1 jalapeño pepper, finely diced
Aromatics and Seasoning
- 10 g fresh cilantro, finely chopped
- 30 ml lime juice, freshly squeezed
- 3 g sea salt, fine
Nutrition (per serving)
11
Calories
0g
Protein
3g
Carbs
0g
Fat
1g
Fiber
2g
Sugar
148mg
Sodium
Method
01
Halve the Roma tomatoes and scoop out the watery core and seeds using a spoon. Finely dice the remaining tomato flesh and transfer to a mixing bowl.
5m
02
Finely dice the red onion and jalapeño pepper. Chop the cilantro. Add all of these to the mixing bowl with the tomatoes.
8m
03
Pour the freshly squeezed lime juice over the vegetable mixture and sprinkle evenly with sea salt. Gently stir everything together until well combined.
2m
04
Let the salsa rest at room temperature for at least 30 minutes before serving. This allows the salt to extract juices from the tomatoes and the flavors to marry.
30m
Chef's Notes
- The quality of your salsa is entirely dependent on the quality of your tomatoes. In the off-season, cherry or grape tomatoes often yield better flavor than pale, hothouse-grown larger varieties.
- For a deeper flavor profile, let the diced red onion macerate in the lime juice and salt for 10 minutes while you chop the remaining ingredients. The acid lightly pickles the onion, reducing its harsh raw bite.
- Keep the cuts uniform. A finely diced pico de gallo ensures every bite has a balanced ratio of tomato, onion, chili, and cilantro, preventing any single ingredient from dominating.
Storage
Refrigerator: 3 days — Best consumed within 24 hours. Tomatoes will gradually release water and soften over time.
