This homemade chunky salsa is bursting with fresh flavor from tomatoes, onions, jalapeños, and more. Enjoy with tortilla chips or serve with any of your favorite Mexican-inspired dishes.
2poundsdiced Campari tomatoes(or plum or Roma tomatoes)
½cupdiced red onion
1finely diced jalapeno(with seeds and membranes removed)
⅓-½cupchopped cilantro
1½teaspoonsminced garlic
2tablespoonslime juice(freshly squeezed)
¼teaspoonground cumin
¼teaspoonchili powder
½teaspoonKosher salt
Instructions
Dice the tomatoes. With the stem end pointing up, cut off each of the four sides and discard the core. Slice each piece in half or thirds then cross-cut to create chunks. Transfer the tomatoes to a mixing bowl.
Dice the jalapeño. Cut the stem off and slice the jalapeño in half lengthwise. Remove the seeds and membrane if desired. Cut the pepper into long strips, then cross-cut to create small pieces. Transfer to the mixing bowl.
Finely dice the red onion and chop the cilantro. Transfer these to the mixing bowl along with the minced garlic. Toss to combine.
Add the lime juice to a small bowl. Stir in the chili powder, cumin, and salt. Pour over tomato mixture and toss. Taste and adjust seasoning as needed.
Serve immediately or store in the refrigerator in an airtight container for up to 5 days.
Notes
You can substitute half of the tomatoes with 1 can of diced tomatoes. When using canned tomatoes, you may need to add a touch of sugar to balance the acidity.
For a spicier salsa, use a serrano pepper in place of a jalapeno. For very mild salsa, add diced green pepper.