Homemade Salsa with Finely Diced Tomatoes

Ingredients

Check off ingredients as you go.

Instructions

1. Select and prepare tomatoes

   Choose firm, ripe tomatoes. If you want a less watery salsa, cut tomatoes in half and gently scoop out excess seeds and gel into a sieve, letting them drain for a few minutes. Then core and cut into uniform small dice (about 1/4-inch pieces).

   Tip: Romas are less watery than some globe tomatoes and work well for finely diced salsa.

2. Finely dice aromatics

   Peel and finely dice the red onion. Mince the jalapeño — remove ribs and seeds for milder heat. Mince the garlic and chop the cilantro finely so their flavors are distributed evenly throughout the salsa.

3. Combine ingredients in a bowl

   Place the diced tomatoes, onion, jalapeño, garlic, and cilantro in a medium mixing bowl. Drizzle the lime juice and olive oil (if using) over the mixture.

4. Season and mix

   Add salt, black pepper, and sugar (if using). Fold gently to combine, taking care not to crush the tomato pieces. Taste and adjust salt and lime as needed.

   Tip: Start with less salt and add more after a short rest to avoid over-salting.

5. Rest to marry flavors

   Let the salsa sit at room temperature for 15–30 minutes to allow the lime and salt to draw out tomato juices and meld flavors. If you need to store it immediately, chill in the refrigerator for 20–30 minutes before serving.

6. Final adjustment and serve

   Give the salsa a final stir, check seasoning, and transfer to a serving bowl. Garnish with a few cilantro leaves or a light drizzle of olive oil if desired. Serve with chips or as a topping for tacos and grilled proteins.