Appetizer

Classic Salsa

Name: Classic Salsa
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 2 lbs ripe plum tomatoes; 1 medium white onion; 1 jalapeño pepper; ¼ cup fresh cilantro leaves; 2 limes; ½ teaspoon kosher salt; ¼ teaspoon black pepper

Bright, chunky salsa made from fresh tomatoes, onion, cilantro, and lime juice—the everyday dip that defines fresh Mexican appetizers. Ready in 10 minutes and tasting better the longer it sits.

32calper serving 1gprotein 8gcarbs 0gfat 10min prep 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Salsa — common questions

Can I make salsa ahead of time?

Yes, make it up to 4 hours ahead and refrigerate in an airtight container; it actually tastes better after 30 minutes when flavors have melded, but much longer and the tomatoes become mushy and watery.

Can I use canned tomatoes instead?

No—canned tomatoes have a cooked flavor and soft texture that is fundamentally different from fresh salsa; if fresh tomatoes are unavailable, you are better served by a different recipe like cooked salsa roja.

What's the most common mistake in salsa?

Over-seeding the tomatoes or not seeding them at all—too much liquid is the number-one reason salsa becomes watery and dilutes in flavor, so remove those seeds and squeeze them to extract liquid before dicing.

How should I store leftover salsa?

Transfer to an airtight container and refrigerate for up to 3 days; the texture will soften after day two as tomatoes release water, but the flavor remains good.

Can I freeze salsa?

Freezing is not recommended because thawed salsa becomes mushy and loses the fresh, crisp texture that defines the dish.

What do I serve salsa with?

Warm or room-temperature tortilla chips are traditional; you can also serve it over grilled fish or chicken, in tacos, or with eggs at breakfast.