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Easy Homemade Salsa

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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Servings 6 servings

Equipment

  • Large mixing bowl
  • Sharp chef's knife
  • Cutting board
  • Fine mesh strainer
  • Citrus Juicer

Ingredients
  

  • 4 large Roma Tomatoes diced, or use fire-roasted canned tomatoes for deeper flavor
  • 1 medium Red Onion finely diced, or substitute white onion for milder flavor
  • 1 medium Sweet Bell Pepper any color, diced for added crunch and sweetness
  • 2 cloves Fresh Garlic minced
  • 1-2 whole Jalapeño Peppers seeded and minced, adjust quantity for heat preference
  • 1/4 cup Fresh Cilantro chopped, or substitute with fresh parsley or oregano
  • 2 tablespoons Fresh Lime Juice or substitute with lemon juice for brighter acidity
  • 1 teaspoon Sea Salt adjust to taste
  • 1/2 teaspoon Ground Cumin optional, for earthy depth
  • 1/4 teaspoon Black Pepper freshly ground

Instructions
 

  • Prepare all vegetables by washing and patting dry. Dice tomatoes into uniform 1/4-inch pieces, removing excess seeds if desired for less watery salsa.
  • Finely dice the red onion and sweet bell pepper into pieces slightly smaller than the tomatoes for balanced texture in every bite.
  • Mince garlic cloves and jalapeño peppers. For mild salsa, remove all seeds and membranes from jalapeños. For medium heat, keep half the seeds. For hot salsa, include all seeds and membranes.
  • Finely chop fresh cilantro, discarding thick stems but keeping tender ones for added flavor.
  • In a large mixing bowl, combine diced tomatoes, onion, bell pepper, garlic, jalapeños, and cilantro. Mix gently to distribute ingredients evenly.
  • Add fresh lime juice, salt, cumin (if using), and black pepper. Stir thoroughly to combine all seasonings.
  • Taste and adjust seasoning as needed - add more lime juice for acidity, salt for flavor enhancement, or jalapeños for additional heat.
  • Let salsa rest at room temperature for 10 minutes to allow flavors to meld, then serve immediately or refrigerate until ready to use.

Notes

TEXTURE CUSTOMIZATION:
For chunkier salsa, dice vegetables larger. For smoother consistency, pulse briefly in food processor or chop ingredients finer.
STORAGE:
Store in refrigerator for up to 5 days in airtight container. Salsa may release liquid over time - simply drain or stir before serving.
SCALING:
Easily double or triple recipe for larger gatherings. Recipe serves 6 as appetizer with tortilla chips, or makes about 2 cups total.
TROUBLESHOOTING:
If salsa becomes too watery, drain in fine-mesh strainer for 15 minutes before serving. Add salt gradually as it intensifies flavors and helps preserve freshness.

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