Food & Drink

Mexican-Style Tomato Salsa

Start to finish: 30 minutesMakes about 4 cups

Tasty and authentic salsa is easy to make. It requires only careful ingredient selection, some chopping and mixing. Try making your own for a summer dinner party, or save the recipe for a Super Bowl gathering.


6 firm Roma tomatoes

1 large jalapeño chili

½ medium white onion

2 cloves garlic, peeled and minced

12 large sprigs cilantro (about ª cup of loosely packed, chopped leaves)

Juice from 2 limes

1 tablespoon extra-virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper


Cut each tomato in half and use a spoon to gently scoop out and discard the watery pulp and seeds. Use a knife to finely dice the tomatoes into pieces that are about 1/16-inch thick. Transfer the tomatoes to a large glass or stainless-steel bowl.

Cut the stem end off the jalapeño, then slice the pepper in half lengthwise. Use the tip of the knife to scrape out the seeds and white membranes, finely mince them, then set them aside. Finely mince the flesh of the pepper and add to the tomatoes.

Use a knife to finely dice the onion. Transfer the diced onion to a mesh strainer and rinse under cold water for about five seconds, then shake gently to remove excess water and add to the tomatoes.

Roughly chop the cilantro and add to the tomatoes. Add the lime juice and olive oil, then use a wooden spoon or rubber spatula to gently toss the ingredients to combine. Season with salt and pepper, adjusting to taste.

If additional heat is desired, mix in some of the reserved membranes and seeds, tasting as you go.

Allow the salsa to rest at room temperature for about 15 minutes. The salsa should be consumed within two hours of making, after which it can become watery and oniony and lose its crunch and fresh, bright flavors.