House Made Salsa Recipe

Prepare tomatoes

Core and coarsely chop the Roma tomatoes. For a less watery salsa, scoop out seeds and inner gel before chopping. You should have about 2 cups of chopped tomato.

Prep aromatics

Peel and halve the garlic cloves. Peel and finely dice enough red onion to equal 1/2 cup. Stem and finely chop the cilantro leaves and tender stems to measure 1/2 cup. Remove the jalapeño stem, halve, and seed if desired; finely mince to yield about 1 tablespoon (less for milder heat).

Combine ingredients

In a medium mixing bowl, add the chopped tomatoes, diced red onion, minced jalapeño, chopped cilantro, and smashed/minced garlic.

Season

Add 3 tablespoons fresh lime juice, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon olive oil and 1/2 teaspoon sugar (if using). Stir thoroughly to combine. Taste and adjust salt, lime, or sugar as needed.

Rest and marry flavors

Cover the bowl and refrigerate for at least 30 minutes (ideally 1 hour) to allow flavors to meld. For catering service, refrigerate up to 8 hours; stir before serving and adjust seasoning if juices separate.

Final texture check

If you prefer a smoother salsa, pulse half the tomato mixture 2–3 times in a food processor or blender and then fold back into the remaining mixture to maintain some chunkiness. If salsa is too thick, stir in up to 1–2 tablespoons cold water or additional lime juice.

If making a fruit salsa, fold in 1 cup diced mango or pineapple at the end of the resting period and chill for 15–30 minutes before serving so fruit and tomato flavors balance.

For a smoky spicy variation, stir in 1 teaspoon finely minced chipotle in adobo to the salsa after tasting the base—start small and increase to taste.

To add roasted poblano, roast the poblano directly over a gas flame or under a broiler until blackened, place in a covered bowl to steam for 10 minutes, then peel, seed, dice 1/2 cup and fold into the salsa before chilling.