Fresh Zesty Salsa with Cilantro Lime (Print Version)
Whip up vibrant Fresh Salsa with Cilantro Lime! This easy recipe brings a tangy, zesty burst of flavor perfect for any occasion. A crowd-pleaser!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian, Vegan, Gluten-Free
# Ingredients:
→ Base Ingredients
01 -
4-5 ripe Roma tomatoes (or 2-3 large vine-ripened), diced
02 -
1/2 red onion, finely diced
03 -
1-2 jalapeño peppers, minced (seeds removed for less heat)
→ Fresh Aromatics & Zest
04 -
1/2 cup fresh cilantro, chopped
05 -
2-3 garlic cloves, minced
06 -
1 large lime, juiced and zested
→ Seasonings
07 -
1/2 - 1 teaspoon fine sea salt (or to taste)
08 -
Pinch of sugar (optional, to balance acidity)
→ Optional Add-ins
09 -
Pinch of cayenne pepper (for extra heat)
10 -
1/4 cup finely diced avocado (added just before serving)
# Instructions:
01 -
First things first, grab those beautiful tomatoes. I usually go for Roma tomatoes because they're less watery, but any ripe, firm tomato works. Dice them into small, even pieces. Don't worry if it's not absolutely perfect; a little rustic charm is what we're going for! I remember one time I was so distracted, my tomato pieces were all different sizes, but hey, it still tasted good! You'll see the vibrant red and smell that fresh tomato scent.
02 -
Next up, the red onion and jalapeño. Finely dice the red onion—I sometimes soak it in cold water for 10 minutes to mellow its bite, a trick I learned from my grandma. For the jalapeño, mince it finely. If you're sensitive to heat, remove the seeds and membranes; that's where most of the capsaicin hides. I once forgot gloves and ended up with spicy fingers for hours, which was not fun, let me tell you.
03 -
Now for the aromatic powerhouses! Mince your garlic cloves super fine. The smell of fresh garlic hitting the air is just heavenly, isn't it? Then, roughly chop your fresh cilantro. Don't overthink it, just get it chopped. This is where the Fresh Salsa with Cilantro Lime really starts to come alive with its signature fragrance. I love how the green pops against the red.
04 -
Grab a microplane and zest one of your limes directly into a large mixing bowl. This step is crucial for that bright, intense lime flavor. Then, juice your limes. I usually roll them on the counter first to get more juice out. I've definitely squirted lime juice into my eye before, so be careful! You'll feel the tartness in the air, a good sign for your Fresh Salsa with Cilantro Lime.
05 -
Add all your prepped tomatoes, red onion, jalapeño, minced garlic, and chopped cilantro into the bowl with the lime juice and zest. Give it a gentle stir. This isn't a vigorous mixing session; we want to keep those beautiful chunks intact. I always get a little messy here, with bits of tomato flying out, but that's just part of the kitchen chaos. It’s all coming together!
06 -
Now, season your Fresh Salsa with Cilantro Lime with fine sea salt. Start with about half a teaspoon, mix, and then taste. Add more salt or a tiny pinch of sugar if needed to balance the flavors. Once seasoned to your liking, cover the bowl and pop it in the fridge for at least 15-20 minutes. This chill time lets the flavors meld and deepen, making your amazing Fresh Salsa with Cilantro Lime even better!
# Notes:
01 -
Don't overmix your salsa; a gentle stir keeps those beautiful, chunky textures intact.
02 -
Press plastic wrap directly onto the surface of the salsa when storing to keep it super fresh and prevent browning.
03 -
If you're out of red onion, white onion works in a pinch, but red gives a sharper, more vibrant color and taste.
04 -
For an extra special touch, sprinkle a little crumbled cotija cheese on top just before serving.
# Equipment Needed:
01 -
Cutting board
02 -
sharp knife
03 -
large mixing bowl
04 -
citrus juicer
05 -
microplane (for zesting).
# Nutrition (Per Serving):
Calories: 45 kcal
Total Fat: 0.5g
Total Carbohydrate: 9g
Protein: 1g