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Fresh Tomato and Herb Salsa

This salsa combines ripe tomatoes, finely chopped herbs, and fresh lime juice to create a vibrant, chunky condiment. The ingredients are mixed together to develop a bright, zesty flavor and a chunky yet cohesive texture, perfect for serving as a topping or dip.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium ripe tomatoes diced
  • 1/4 cup fresh chopped basil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic minced
  • 1 small red onion finely chopped
  • to taste salt and freshly ground black pepper

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Spoon

Method
 

  1. Begin by dicing the ripe tomatoes into small, uniform pieces, then transfer them to a mixing bowl. The tomatoes should be bright red and hold their shape but yield slightly when pressed.
  2. Add the finely chopped red onion and minced garlic to the bowl with the tomatoes. These will contribute crunch and aromatic punch to the salsa.
  3. Sprinkle in the freshly chopped basil and pour over the fresh lime juice. The bright acidity will start to meld with the herbs for a vibrant flavor.
  4. Gently mix everything together using a spoon, ensuring the ingredients are evenly combined. The mixture should look colorful and slightly chunky, with juices from the tomatoes and lime creating a light coating.
  5. Season with salt and freshly ground black pepper to taste, then give the salsa one last gentle stir. Adjust seasoning as needed based on your preference.
  6. Let the salsa sit for about 10 minutes at room temperature to allow the flavors to meld and deepen, or refrigerate for a cooler, more refreshing taste.
  7. Transfer the finished salsa to a serving bowl or spoon it directly onto dishes like tacos, grilled meats, or tortilla chips. Its bright, chunky appearance makes it both flavorful and visually appealing.

Notes

For additional flavor, consider adding a pinch of cayenne pepper or chopped jalapeño for heat.