Salsa
Salsa [The Fiesta Pulse Remix]
Fresh, vibrant salsa with tomatoes, peppers, and herbs that brings Mexican flavors to life. This is the dip that makes every chip taste like a celebration.
Makes
Makes about 3 cups
Total Time
45 min (15 min prep)
Ingredients
Main Vegetables:
6 large ripe tomatoes, diced (2 lbs/900g)
1/2 red onion, finely diced (1 cup/150g)
2 jalapeño peppers, seeded and minced (30g)
1 bell pepper, diced (1 cup/150g, any color)
4 cloves garlic, minced
1/2 cup (30g) fresh cilantro, chopped
Dressing:
1/4 cup (60ml) fresh lime juice
2 tbsp (30ml) extra virgin olive oil
1 tsp (6g) sea salt
1/2 tsp (1g) ground cumin
1/4 tsp (0.5g) black pepper
Make it Good For The Gut (Optional)
Add 2 tablespoons fermented jalapeños for probiotics and tangy heat. Let salsa ferment at room temperature for 2-3 days covered with cloth for natural lacto-fermentation and digestive benefits. Include 1 tablespoon apple cider vinegar with the mother in place of some lime juice for digestive enzymes. Add 1 teaspoon fresh grated ginger for anti-inflammatory properties and digestive support.
Remix Options
Pepper Variations: Try serrano peppers for more heat, poblano for mild smokiness, or chipotle in adobo for smoky flavor. Fruit Additions: Add diced mango, pineapple, or peach for sweet tropical twist – add just before serving to maintain texture. Roasted Version: Roast tomatoes, peppers, and onions at 425F (218C) for 20 minutes before dicing for deeper, caramelized flavors. Chunky vs Smooth: Pulse briefly in food processor for smoother consistency or keep completely hand-diced for maximum texture. Herb Variations: Replace cilantro with fresh basil, oregano, or parsley for different flavor profiles. Avocado Salsa: Add 1-2 diced avocados just before serving for creamy richness and healthy fats.
Good To Know
Tomato Selection: Use ripe but firm tomatoes for best texture – overripe tomatoes create watery salsa while underripe lack flavor and sweetness. Seeding Peppers: Remove jalapeño seeds and membranes for milder heat – leave them in for extra spiciness and authentic Mexican flavor. Lime Juice Importance: Fresh lime juice provides essential acidity that balances sweetness and brightens all flavors – bottled juice lacks this freshness. Resting Time: 30-minute rest allows vegetables to release natural juices and flavors to meld together for optimal taste development. Drainage Tips: If salsa becomes too watery, drain excess liquid before serving or add diced cucumber to absorb moisture. Storage Guidelines: Keeps 5-7 days refrigerated in airtight container – flavors actually improve after first day as ingredients continue to marry. Serving Ideas: Perfect with tortilla chips, as taco topping, over grilled fish or chicken, or mixed into scrambled eggs for breakfast.
steps
Combine:
In large bowl, combine diced tomatoes, red onion, jalapeños, bell pepper, minced garlic, and chopped cilantro, mixing gently.
Dress:
In small bowl, whisk together fresh lime juice, olive oil, sea salt, cumin, and black pepper until well combined.
Toss:
Pour dressing over vegetable mixture and toss well to ensure all ingredients are evenly coated and distributed.
Rest:
Let salsa sit at room temperature for 30 minutes to allow flavors to meld and vegetables to release their natural juices.
Taste:
Sample and adjust seasoning as needed – add more salt for savoriness, lime juice for brightness, or jalapeños for heat.
Store:
Transfer to airtight container and refrigerate. Salsa keeps up to 5-7 days and flavors continue to develop over time.