Prepare the fresh ingredients. Quarter the tomatoes and the peeled onion. Cut the garlic cloves in two. Halve and deseed the jalapeno pepper. Juice the lime – you can follow my handy guide on how to get the most juice out of your limes without a juicer.
Add all the salsa ingredients to a food processor and pulse in quick bursts. We want to keep some of the texture, it should be chunky so don't overdo it. I like to keep the cilantro separate – roughly blend the ingredients for salsa, then add the cilantro and blitz once or twice more.You can also make this quick salsa recipe in a blender or chop everything finely by hand and mix it together.
Taste and adjust if needed – add a bit more salt to taste, sugar or spice as desired. Then let sit for at least 30 minutes to let the flavors blend and balance.
Storage Instructions
Fresh salsa will keep for up to 10 days in the fridge when stored in an airtight container.You can also freeze it in a freezer-safe container or ziplock bag. Thaw in the refrigerateor overnight, then stir well.
Notes
What tomatoes are best for salsa? I find Roma tomatoes best. They’re meatier and less watery than salad tomatoes. You can also use plum tomatoes, though any fresh, ripe tomato will do for this fresh salsa recipe.What are the best canned tomatoes for salsa? You want high-quality canned tomatoes that give flavor – and not water. I like DOP San Marzano tomatoes and Hunt's Tomatoes, though you can use whatever you have to hand.Check the blog post for more tips and serving recommendations.