Rustic Chunky Tomato Salsa: Garden Fresh & Zesty (Print Version)

Chunky Tomato Salsa: Make your own vibrant, garden-fresh salsa! So easy to whip up, its perfect for chips, tacos, or any dish needing a zesty kick.

# Recipe Info:

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

# Ingredients:

→ Base Ingredients

01 - 6-8 ripe Roma tomatoes, diced
02 - 1/2 red onion, finely diced
03 - 1/2 cup fresh cilantro, chopped

→ Flavor Boosters

04 - 1-2 jalapeño peppers, deseeded and minced (adjust to taste)
05 - 2-3 garlic cloves, minced
06 - Juice of 1-2 fresh limes

→ Seasonings & Spices

07 - 1/2 teaspoon sea salt (or to taste)
08 - 1/4 teaspoon black pepper, freshly ground
09 - Pinch of ground cumin (optional)

→ Optional Extras

10 - 1 ripe avocado, diced (add just before serving)
11 - Grilled corn kernels (for a smoky-sweet twist)

# Instructions:

01 - First things first, get those tomatoes chopped into nice, rustic chunks. I aim for about half-inch pieces – not too small, we want that chunky fresh chunky tomato salsa texture, right? Then, finely dice your red onion. Remember my trick? A quick soak in cold water helps mellow it out. Mince your garlic and chop up that beautiful cilantro. And for the jalapeño, if you're like me and like a little heat but not a five-alarm fire, deseed about half of it.
02 - Now for the fun part! Grab a big mixing bowl – the bigger, the better, honestly, especially if you're anything like me and tend to make a mess. Toss in your chopped tomatoes, diced red onion, minced garlic, and the jalapeño. Give it a good stir with a spoon, just to get everything acquainted. You'll start to see all those vibrant colors come together, and it just looks so fresh!
03 - Time for the lime! Squeeze in the juice from at least one, maybe two, fresh limes. I always taste a tiny bit here to see if it needs more zing. Then, sprinkle in your sea salt and a good grind of fresh black pepper. If you're using that secret cumin, now's the time to add a pinch. Stir it all together really well, making sure that lime juice coats everything. It smells so bright and tangy already!
04 - Gently fold in your chopped cilantro. I usually add about half first, give it a stir, and then add more if I feel like it needs that extra burst of green. You want it evenly distributed, but don't overmix or you'll bruise the cilantro, and we don't want sad, wilted herbs in our fresh chunky tomato salsa. This step always makes the salsa look so inviting.
05 - Now, here's where patience (or lack thereof, in my case) comes in. For the best flavor, cover the bowl and let the fresh chunky tomato salsa chill in the fridge for at least 30 minutes. This lets all those amazing flavors meld together. Honestly, I sometimes sneak a spoonful right away because it's just too tempting! But trust me, a little chill time makes a difference.
06 - Before serving, give it another taste. Does it need more salt? More lime? Another tiny pinch of cumin? This is *your* fresh chunky tomato salsa, so make it perfect for you! If you're adding diced avocado, gently fold it in right before serving to keep it from getting mushy. Grab your favorite chips, and dig in!

# Notes:

01 - Honestly, letting the fresh chunky tomato salsa sit for at least an hour in the fridge makes all the flavors sing. Don't skip it if you can help it!
02 - This salsa keeps well in an airtight container in the fridge for about 3-4 days. It actually tastes even better the next day, in my opinion!
03 - No red onion? White onion works fine, but it has a stronger bite. I've even used finely chopped shallots when I was in a pinch, and it was surprisingly good.
04 - Serve this fresh chunky tomato salsa with grilled chicken or fish for a light, vibrant meal, not just with chips!

# Equipment Needed:

01 - Large mixing bowl
02 - cutting board
03 - sharp knife
04 - measuring spoons
05 - citrus juicer

# Nutrition (Per Serving):

Calories: 45-60
Total Fat: 0-1g
Total Carbohydrate: 8-10g
Protein: 1-2g

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