Step by step

Method

4 steps

1. 1

   Dice 4 ripe Roma tomatoes (or drain 1 can diced tomatoes well). Finely dice ½ white onion, seed and mince 1–2 jalapeños, mince 1 garlic clove, and chop ¼ cup cilantro. Combine everything in a bowl.

2. 2

   Stir in 2 tablespoons lime juice, ½ teaspoon salt, and optional ¼ teaspoon cumin. Taste on a chip — add more salt if it's flat, more jalapeño if you want heat, another squeeze of lime if it needs brightness.

3. 3

   Rest 10–15 minutes at room temp so the salt draws juice and the flavors meld. For smoother salsa, pulse briefly in a food processor — stop before it turns into tomato soup.

4. 4

   Serve with chips or spoon over tacos. Keeps in the fridge 3–4 days (it gets spicier as it sits). You want a bright, scoopable salsa with fresh tomato crunch and a lime kick — not a watery tomato puddle or a bland underseasoned bowl.