Fresh Tomato Salsa

Makes 3 1/2 cups

In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.


  • 1 ½ pounds plum tomatoes (6 to 8), cored, halved, and seeded

  • ½ medium red onion, minced (½ cup)

  • 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced

  • 1 small garlic clove, minced

  • ½ cup chopped fresh cilantro

  • 2 tablespoons freshly squeezed lime juice

  • Coarse salt

  • Tortilla chips, for serving (optional)


  1. Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.


Cook's Notes

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

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