Equipment
Cutting board
Chef's knife
Mixing bowl
Citrus juicer*
or Fork or hands for squeezing
* optional
Ingredients
8 servings
Vegetables and Herbs
- 300 g roma tomatoes, seeded and diced
- 50 g white onion, finely diced
- 15 g jalapeño pepper, stemmed, seeded, and finely minced
- 10 g fresh cilantro, finely chopped
Seasoning
- 15 ml lime juice, freshly squeezed
- 3 g fine sea salt
Nutrition (per serving)
11
Calories
0g
Protein
2g
Carbs
0g
Fat
1g
Fiber
2g
Sugar
148mg
Sodium
Method
01
Core, seed, and dice the Roma tomatoes into uniform 6mm pieces. Finely dice the white onion and mince the jalapeño pepper. Chop the fresh cilantro.
10m
02
Transfer the diced tomatoes, onion, jalapeño, and cilantro to a mixing bowl. Pour the freshly squeezed lime juice over the vegetables and sprinkle with sea salt. Toss gently but thoroughly to combine all ingredients.
5m
03
Allow the mixture to rest at room temperature (around 20°C to 25°C / 68°F to 77°F) for 15 minutes before serving.
15m
Chef's Notes
- Always use white onion rather than yellow or red. White onion provides the authentic, sharp, clean bite required for traditional Mexican flavor profiles.
- Do not refrigerate the tomatoes before making this recipe. Cold temperatures mute the volatile flavor compounds in fresh tomatoes.
- For the best texture, ensure your chef's knife is razor sharp. A dull knife will crush the tomatoes and bruise the cilantro rather than executing clean cuts.
- If you prefer a milder salsa, ensure all white membranes (placenta) inside the jalapeño are completely removed, as this is where the highest concentration of capsaicin resides.
Storage
Refrigerator: 3 days — Store in an airtight container. Tomatoes will soften and release liquid over time.
