Fresh Vegetable Salsa: Tangy Garden Chop (Print Version)

Fresh Vegetable Salsa brings garden-fresh flavors to your table. A lively, chunky dip perfect for chips or tacos. Quick to make and so vibrant!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Garden Staples

01 - 3 large ripe tomatoes (or 5-6 Roma), diced
02 - 1 small red onion, finely minced

→ Fresh Herbs & Heat

03 - 1/2 cup fresh cilantro, chopped
04 - 1 jalapeño, deseeded and minced

→ Flavor Boosters

05 - 2-3 tablespoons fresh lime juice
06 - 1 clove garlic, minced

→ Seasoning

07 - 1/2 teaspoon sea salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper

# Instructions:

01 - Alright, first things first, let's get those veggies ready for our salsa. I start by washing everything thoroughly. Then, dice your tomatoes into small, even pieces – think about the size you'd want on a chip. I usually aim for about a quarter-inch dice; too big and it's awkward, too small and it gets mushy. Next, finely mince your red onion. I always tell myself to chop it smaller than I think I need to, because a huge chunk of raw onion can be a bit much. Rinse it quickly under cold water too, it really mellows the flavor, trust me on this one!
02 - Now for the jalapeño. Carefully slice it in half lengthwise, then use a small spoon to scrape out all the seeds and white membrane. This is where most of the heat lives, so if you're feeling adventurous, leave a tiny bit of membrane. Mince it super fine; we want flavor, not big spicy chunks. And for the cilantro, give it a good chop. I don't get too fussy with separating leaves from tender stems; they all add flavor. I’ve definitely been in a rush and left big cilantro pieces, which, honestly, isn't the end of the world but looks a bit less polished!
03 - Time to bring it all together! Grab a medium-sized mixing bowl – one that gives you plenty of room to stir without making a mess. Toss in your diced tomatoes, minced red onion, chopped cilantro, and that finely minced jalapeño. This is where the colors really start to pop, and I always get excited at this stage. It’s like a little garden party in a bowl! Give it a gentle stir just to combine everything loosely; we'll get to the real mixing soon for this amazing dip.
04 - Next, squeeze in the fresh lime juice. I usually start with two tablespoons and then add more if it needs it. There’s nothing worse than an under-acidic salsa, it just falls flat! Then, mince that garlic clove super fine and add it in. I use a microplane for garlic; it makes it almost paste-like, which disperses the flavor so much better. I once tried to just crush it with the side of a knife, and let's just say, some chunks of raw garlic are not what you want in your fresh salsa. Oops, lesson learned!
05 - Now for the salt and pepper. Sprinkle in about half a teaspoon of sea salt and a quarter teaspoon of freshly ground black pepper. This is the crucial tasting stage. Give everything a really good, thorough stir. Let all those beautiful ingredients mingle. Then, grab a small spoon (or a chip, let’s be real) and taste it. Does it need more salt? More lime? A tiny pinch more jalapeño? Adjust until it sings to your taste buds. This is your creation, after all!
06 - Once you’re happy with the seasoning, cover your bowl and pop it into the fridge for at least 30 minutes. Honestly, an hour is even better. This chilling time allows all those incredible flavors to meld and deepen. It’s like a little flavor spa for your Fresh Vegetable Salsa. When it's ready, give it one last stir, maybe a final taste test (just to be sure!), and serve it up. It should look vibrant, smell incredibly fresh, and taste like pure summer joy. Dig in!

# Notes:

01 - Always use fresh lime juice; the bottled stuff just doesn't give you that bright, zesty punch this recipe needs.
02 - Don't skip the chilling time! Letting the salsa sit in the fridge for at least 30 minutes really allows the flavors to deepen and meld beautifully.
03 - Taste and adjust seasoning throughout. My taste buds aren't yours, so trust your instincts, especially with salt and lime.
04 - For extra flavor and less "onion breath," finely mince your red onion and rinse it under cold water for a minute before adding.

# Equipment Needed:

01 - Mixing bowl
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - citrus juicer (optional)

# Nutrition (Per Serving):

Calories: 45 kcal
Total Fat: 0.5g
Total Carbohydrate: 9g
Protein: 1.5g

Back