Servings: 3–4 people
Portion size: 2–3 tbsp per person
Preparation time: 10–12 minutes
Cooking time: None (for fresh version)

Ingredients

• Ripe tomatoes – 3 medium, finely chopped (or 2 large Roma tomatoes)

• Onion – ½ small, finely chopped

• Jalapeño or green chili – 1 small, finely chopped (adjust spice)

• colored peppers-  ½ small, finely chopped (optional)

• Fresh cilantro – 2 tbsp, finely chopped

• Lime juice – 1 to 1½ tbsp 

• Salt – to taste

• Black pepper – ¼ tsp (optional)

• Optional add-ins:

  • 1 garlic clove, minced (for extra punch)

  • ¼ tsp roasted cumin powder (for warmth)

  • ½ cup diced mango, pineapple, or corn (for a fruity twist)

Equipment needed

• Mixing bowl

• Sharp knife and chopping board

• Spoon or spatula

Instructions

1. Chop and combine:
   Finely dice the tomatoes, onion, jalapeño, and cilantro. Combine in a mixing bowl.

2. Season:
   Add lime juice, salt, and pepper (plus cumin or garlic if using). Mix well.

3. Taste and adjust:
   Adjust salt, lime, or spice to your liking.

4. Rest briefly:
   Let it sit for 5–10 minutes to allow flavors to meld.

5. Serve fresh:
   Serve with tortilla chips, tacos, quesadillas, grilled meats, or even Indian snacks like nachos-style papdi!

Tips

• For less wateriness: Use firm tomatoes and remove the seeds before chopping.

• For deeper flavor: Roast the tomatoes, onion, and chilies before chopping to make Roasted Salsa Roja.

• Storage: Keep refrigerated in an airtight container for up to 2 days.

• Balance: If it’s too tangy, add a pinch of sugar to balance flavors.

• Use a chopper if you like fine salsa, but do not over-chop it.