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Fresh Tomato Salsa

From An Expat Cooks

Fresh Tomato Salsa

Serves 4


  • 6 firm tomatoes, seeds removed, and finely diced
  • 1 medium red onion, finely chopped
  • 1-2 Tablespoons cilantro (coriander), minced, or to taste (I love cilantro so I use a lot)
  • fresh lime juice, to taste (start with a few squirts and add more as needed)
  • salt and pepper to taste


Add all the prepared ingredients to a mixing bowl and combine. Adjust cilantro, lime juice, salt and pepper flavors as needed. Serve immediately or chill until ready to serve.

Use the salsa as a condiment or as a dip with tortilla chips.

Store leftovers in an air-tight container in the refrigerator, draining the liquid, if possible. Over time, the liquid will make the tomatoes mushy. The salsa is best if eaten within a couple of days.