Tangy Fresh Garden Salsa Recipe (Print Version)

Tangy Fresh Garden Salsa recipe. Learn how to make this vibrant dip with ripe tomatoes, cilantro, and lime. Perfect for backyard BBQs and easy snacking.

# 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:

→ Fresh Produce

01 - Ripe Roma Tomatoes (about 4-5 medium)
02 - Red Onion (1 small)
03 - Jalapeño (1, seeds and ribs removed for less heat)
04 - Fresh Cilantro (1/2 cup, chopped)

→ Flavor Boosters

05 - Fresh Lime Juice (from 1-2 limes)
06 - Garlic Cloves (2, minced)

→ Seasonings

07 - Sea Salt (to taste)
08 - Black Pepper (a pinch)

# Instructions:

01 - First things first, get all your beautiful produce ready. Wash those Roma tomatoes, the red onion, jalapeño, and cilantro. I usually lay them out on a clean towel, feeling a bit like a produce artist. Dice the tomatoes into small, even pieces – not too chunky, but not mush either, we want some texture here. This is where I sometimes get a little messy, tomato juice everywhere, but it's part of the fun!
02 - Next, tackle that red onion. Finely dice it, really small, so it blends into the salsa without being overwhelming. Same goes for the jalapeño; remove the seeds and ribs for less heat, or leave a few in if you're feeling spicy. Mince your garlic cloves super fine. I've learned the hard way that big chunks of raw onion or garlic can be a bit of a shock, so take your time on this step.
03 - Now for the cilantro! Give it a good chop. I like it finely chopped so it distributes evenly throughout the dip, giving that burst of freshness in every bite. I swear, the smell of fresh cilantro instantly transports me to a sunny patio. Don't over-chop it though, we don't want a paste. Just a nice, fluffy pile of green goodness.
04 - Time to bring it all together! Gently scoop your diced tomatoes, red onion, jalapeño, minced garlic, and chopped cilantro into a medium-sized mixing bowl. This is where the magic starts to happen, seeing all those vibrant colors together. I always take a moment here to admire the fresh ingredients before mixing, honestly, it's just so pretty.
05 - Now for the flavor powerhouses! Squeeze in the fresh lime juice. I usually start with one lime, then taste and add more if needed. Sprinkle in the sea salt and a pinch of black pepper. Give it all a good, gentle stir to combine. You'll start to smell that incredible, zesty aroma taking over your kitchen. This is where you can adjust to your liking – more salt, more lime, more heat? Go for it!
06 - Once everything is mixed, cover the bowl and pop your Fresh Garden Salsa into the fridge for at least 15-30 minutes. This chilling time is *crucial*, honestly. It allows all those amazing flavors to meld and deepen. When you pull it out, it'll be perfectly chilled and ready to serve with your favorite tortilla chips. The wait is tough, but it's so worth it for that incredible taste!

# Notes:

01 - Always use fresh lime juice; bottled just doesn't hit the same for this Fresh Garden Salsa.
02 - This salsa actually tastes better the next day after the flavors have had time to hang out.
03 - If you don't have Roma tomatoes, any firm, ripe tomato will do, but Romas give the best texture.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - mixing bowl
04 - spoon
05 - citrus juicer (optional)

# Nutrition (Per Serving):

Calories: 35 kcal
Total Fat: 0.5g
Total Carbohydrate: 7g
Protein: 1g

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