Simple No-Cook Tomato Salsa

Simple Tomato Salsa

This is an especially easy no-cook salsa that can be served with tortilla chips, nachos, quesadillas, or various types of Mexican fare. Corn kernels and a pinch of ground cumin can be added if desired. I made it to serve with the stuffed jalapeño peppers I plan to make tomorrow. Served chilled or at room temperature.

Simple No-Cook Tomato SalsaSimple No-Cook Tomato Salsa
Recipe by
Cuisine: Mexican
Published on September 4, 2007

Simple, fresh and vibrant tasting tomato salsa with no fuss and no cooking

Preparation: 10 minutes

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  • 1 large tomato, finely diced
  • 2 small shallots, finely chopped
  • 2 to 3 jalapeños or green chilies, seeded and finely chopped
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh cilantro, finely chopped
  • juice from 1/2 lime (1 tablespoon)
  • Combine the ingredients in a small bowl, mix well, and let stand for at least 10 to 15 minutes before serving to let the flavors mingle. Serve chilled or at room temperature.

  • Refrigerate leftover salsa in a covered container for up to 2 days.

Makes approximately 2 cups
Simple Tomato Salsa


Padma said...

Hey Lisa,
That is one incredibly looking looks yummy, I have all the ingredients on hand, will make it soon...

Pig in the Kitchen said...

This looks delicious, and i'm so hungry...i had to go to the kitchen and have a snack! Unfortunately i don't have everything in to make your salsa, but the shops open at 9!

Anonymous said...

I like this recipe. I added some ground cumin for an extra punch. delicious!

Lisa Turner said...


Normally I would have loaded this salsa with spice, but as I was preparing it for stuffed Jalapeno peppers, I toned it down for a change. Cumin sounds good and I'd also suggest some cayenne.