Equipment
* optional
Ingredients
Fresh Produce
- 300 g roma tomatoes, diced
- 60 g white onion, finely diced
- 15 g fresh cilantro, chopped
- 15 g jalapeño pepper, finely minced
Seasoning
- 30 ml lime juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 12 kcal
- Protein
- 0 g
- Carbohydrates
- 3 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 149 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 119 mg
- Calcium
- 8 mg
- Iron
- 0.2 mg
- Magnesium
- 6 mg
- Phosphorus
- 13 mg
- Zinc
- 0.1 mg
- Vitamin A
- 7 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 14 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Dice the roma tomatoes into uniform pieces and place them into the mixing bowl.
Finely dice the white onion to a size slightly smaller than the tomatoes, adding it to the bowl.
Finely mince the jalapeño pepper, ensuring the pieces are very small to avoid overpowering bites of heat, and add to the bowl.
Chop the fresh cilantro, including the tender upper stems for maximum flavor, and add it to the vegetable mixture.
Pour the freshly squeezed lime juice over the chopped ingredients.
Sprinkle the kosher salt evenly over the mixture.
Stir the ingredients gently but thoroughly until the salt dissolves and the lime juice coats everything evenly.
Allow the salsa to rest at room temperature for at least fifteen minutes to allow the salt to draw out the tomato juices and the flavors to macerate.
Chef's Notes
- Roma tomatoes are ideal for fresh salsa because they have thick flesh and lower moisture content compared to slicing tomatoes.
- Rolling the limes firmly on the cutting board before cutting and juicing helps rupture the internal cells, yielding significantly more juice.
- If raw white onion is too sharp for your palate, rinse the diced onion under cold water for 30 seconds and pat dry before adding it to the bowl. This removes the harsh sulfur compounds.
- Do not skip the resting phase. The 15-minute maceration period is crucial as the salt breaks down the cell walls of the tomatoes, creating the natural savory liquid that ties the salsa together.
Storage
Refrigerator: 3 days — Store in an airtight container. Tomatoes will release more liquid over time.
Troubleshooting
Salsa is too watery
Cause: Tomatoes contained too much liquid or the salsa sat for too long
Fix: Drain the excess liquid using a fine mesh strainer before serving
Prevention: Scoop out and discard the watery seed pockets from the tomatoes before dicing
Salsa lacks punch or brightness
Cause: Insufficient salt or acidity
Fix: Add an additional pinch of salt and an extra squeeze of lime juice, then wait 5 minutes before tasting again
Prevention: Always taste your tomatoes first, as their natural sweetness and acidity vary
Cultural Context
Often referred to as Pico de Gallo, salsa fresca, or salsa bandera in Mexico. It is called salsa bandera (flag salsa) because the red tomatoes, white onion, and green jalapeno and cilantro beautifully mirror the colors of the Mexican flag. This raw preparation relies entirely on the freshness and quality of its seasonal ingredients rather than cooking techniques.
