Monday, September 5, 2011

Fresh Tomato Salsa

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There are two reasons why I'm posting this recipe now.  One is the fact that this week and possibly next are the end of the tomato season; so if you want good salsa,  this is your last chance.  That is, unless you prefer the pinkish, waxy tomatoes we get in the winter...

Second, I have some leftovers from tonight's roast chicken (it poured so we couldn't grill);  so can you guess what's for dinner tomorrow?

The only drawback about this recipe is that it doesn't keep overnight.  It is best eaten soon after it's prepared so only make what you will need for hors d'oeuvre or for what's coming next.

Time: 10 minutes


2 large fresh ripe tomatoes, chopped

½ large red onion, peeled and minced

¼ teaspoon minced raw garlic, or to taste

1 jalapeño pepper, stemmed, seeded and minced, or to taste

¼ cup chopped cilantro leaves

1 tablespoon fresh lime juice

Salt and freshly ground pepper.


1. Combine all ingredients, taste and adjust seasoning as necessary.

2. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

Photo Lindaraxa


  1. Oh my, the freshness of this salsa, I must make this. LOVE it.

    Carolyn/A Southerners Notebook

  2. one of my favs. things-a friend always shared-that's the best! pgt


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