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Raw salsa
I used to think raw salsa needed a food processor until I tasted one where the chunks actually held their shape. The difference is texture: diced tomatoes stay juicy rather than turning into watery pulp, and the cilantro stays bright instead of bruising instantly.
Ingredients
Method
- Prep the tomatoes: Place the diced Roma tomatoes in a fine-mesh strainer set over a bowl. Let them sit for 5 minutes to drain excess liquid, then gently press on the tomatoes with the back of a spoon or your hand to remove more moisture. This step is crucial for preventing watery salsa.
- Combine aromatics: In a medium mixing bowl, combine the drained tomatoes, minced red onion, and jalapeño. If you prefer less heat, use only half the jalapeño or reserve some seeds.
- Season: Add the chopped cilantro, fresh lime juice, kosher salt, and black pepper to the bowl.
- Mix gently: Use a silicone spatula to fold the ingredients together until evenly distributed. Avoid over-mashing; you want distinct pieces of vegetable for texture.
- Rest (Optional but recommended): Let the salsa sit at room temperature for 15-20 minutes before serving. This allows the salt and acid to meld with the vegetables, enhancing the flavor. Taste and add more salt or lime if needed.
Nutrition
Notes
This version earns its spot because it comes together in five minutes flat. My biggest tip? Squeeze the chopped tomatoes gently with your hands to release excess juice before mixing; it keeps the salsa thick enough for dipping and prevents soggy chips.
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