10 minutes
This vibrant and zesty chunky fresh tomato salsa is the perfect companion for your tortilla chips or a topping for your favorite tacos. With its bright flavors and delightful texture, it's a quick and simple recipe you'll want to make again and again.
each
Green Chiles
each
0 oz
cups
each
tablespoons
to taste
1. Process Garlic and Chiles
Place the peeled garlic clove and halved green chiles into the bowl of your food processor while it's running. Let them chop finely, which will evenly distribute their spicy and aromatic flavors throughout the salsa.
2. Pulse with Tomato and Cilantro
Add one of the quartered tomatoes and the chopped cilantro to the food processor. Pulse 4 to 6 times until you achieve a coarse puree.
3. Combine with Remaining Tomato
Scrape the tomato-cilantro mixture into a mixing bowl. Dice the remaining tomato into small pieces and add it to the bowl.
4. Add Green Onion, Lime Juice, and Salt
Introduce the chopped green onion, lime juice, and a pinch of salt to the bowl. Mix everything together gently, ensuring all the flavors are well combined. Taste and adjust the salt if needed.
Opt for ripe, fresh tomatoes with a balance of sweetness and acidity such as heirloom or Roma/plum tomatoes.
Use jalapeños and cayenne for heat and add fresh lime juice and zest for acidity and brightness.
Let salsa sit in the refrigerator to meld flavors and bring to room temperature before serving.
Place chopped tomatoes in a strainer with salt to draw out moisture and prevent watery salsa.
Taste and adjust salt and pepper, allowing flavors to meld before final adjustments.
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