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The Best Copycat Fresh Tomato Salsa Recipe

The Best Copycat Fresh Tomato Salsa

A fresh, no-cook tomato salsa inspired by restaurant pico de gallo, made with ripe Roma tomatoes, onion, jalapeño, cilantro, lime, and salt. Optional garlic adds another savory note without overpowering the fresh ingredients.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium, about 1½ pounds Roma tomatoes, seeded and finely diced
  • ½ medium White or red onion, finely diced
  • 1 fresh jalapeño Fresh jalapeño, finely minced
  • ¼ cup Fresh cilantro leaves, chopped
  • 2 tablespoons Fresh lime juice
  • ¾ teaspoon, plus more to taste Kosher salt
Optional Ingredient
  • 1 small clove Garlic, very finely minced

Method
 

Step-by-Step
  1. Rinse and dry the Roma tomatoes. Cut them in half, remove the cores and most of the seeds, then finely dice the tomatoes into small, even pieces.
  2. Finely dice the onion and mince the jalapeño. Remove the jalapeño ribs and seeds for milder salsa, or leave some or all of them intact for more heat.
  3. Add the tomatoes, onion, jalapeño, cilantro, lime juice, kosher salt, and optional garlic to a nonreactive bowl. A glass or stainless-steel bowl works well for the acidic lime and tomatoes.
  4. Stir gently until the ingredients are evenly mixed. Avoid crushing the tomatoes, since the salsa should remain chunky and spoonable.
  5. Let the salsa stand for 15–30 minutes before serving. This gives the salt and lime time to draw out the tomato juices and helps the flavors blend.
  6. Taste the rested salsa and adjust with additional salt, lime juice, cilantro, or jalapeño as needed. Serve with tortilla chips or spoon it over tacos, eggs, rice bowls, and grilled meats.

Notes

Use ripe Roma tomatoes and drain excess seeds and liquid for a thicker salsa. Add lime juice gradually because too much can overpower the tomatoes. Refrigerate leftovers in a covered container and enjoy them while fresh.