This salsa fresca is a chunky mix of fresh tomatoes, white onion, jalapeño and lime with a light Savory Dust finish. Drain the tomatoes briefly and season close to serving to keep it spoonable.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 pound (450 g) ripe Roma tomatoes
1/3 cup (50 g) finely diced white onion
1 small jalapeño (20 g), seeded and finely diced
1/4 cup loosely packed cilantro leaves, chopped
1 tablespoon (15 ml) fresh lime juice, plus more to taste
1/2 level teaspoon (2.5 ml) Savory Desert Dust, plus up to 1/4 teaspoon more to taste
Directions
Prepare the tomatoes. Wash the tomatoes, remove the cores and cut into quarters. Scoop out very watery seed pockets, then dice the flesh into roughly 1/4-inch pieces. Let drain in a sieve for 5 minutes without pressing.
Cut the aromatics. Dice the onion and jalapeño smaller than the tomato pieces. Wash and dry the cilantro before chopping. Wash hands, knife and board after handling the pepper, and avoid touching your eyes.
Combine lightly. Fold tomatoes, onion, jalapeño and cilantro together in a bowl. Add lime juice and 1/2 teaspoon Savory Dust. Stir gently so the tomatoes keep their shape.
Stand and taste. Let stand for 10 minutes, then taste with a chip or the food you will serve alongside. Add a small squeeze of lime or the optional extra Dust only if needed; avoid seasoning by appearance alone.
Serve fresh. Spoon into a serving bowl. Use a slotted spoon when topping tacos so excess juice stays behind. Refrigerate promptly if not serving immediately and stir gently before using.
Yield: About 2 1/2 cups; 6 servings. Prep timing: 20 mins + 10 mins standing.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
The names often describe a similar chunky, uncooked tomato salsa. This version uses finely diced fresh ingredients and lime rather than blending or cooking them.
WHICH TOMATOES SHOULD I USE?
Ripe Roma tomatoes have relatively firm flesh and fewer watery seed pockets. Other ripe tomatoes work, but drain them well and expect a softer or juicier salsa.
CAN I USE CANNED TOMATOES HERE?
Fresh tomatoes are essential to the distinct chunky texture of this recipe. Canned tomatoes suit a blended salsa, but they will not give the same fresh diced result.
HOW CAN I SOFTEN THE ONION FLAVOR?
Rinse the diced onion briefly under cold water and drain it thoroughly before mixing. This removes some sharpness without adding sugar or changing the other quantities.
CAN I LEAVE OUT CILANTRO?
Yes. Omit it rather than replacing it with a large amount of another herb. The tomatoes, onion, lime and seasoning still give the salsa its main character.
HOW FAR AHEAD CAN I MAKE IT?
For the freshest texture, prepare the vegetables a few hours ahead, refrigerate them separately and combine close to serving. Once mixed, the salt and lime draw more juice from the tomatoes.
HOW DO I STORE LEFTOVERS?
Refrigerate promptly in a covered container at 40°F (4°C) or colder and use within 3–4 days; texture is best earlier. Discard salsa left out over two hours, or one hour above 90°F (32°C). Freezing softens the fresh vegetables.
This bean and rice burrito uses well-drained pinto beans, fluffy rice and a little Mild Taco Dust. Warm the tortillas and keep the filling compact so each burrito rolls neatly.
Chili lime pepitas get their crunch from a gentle roast and a brief return to the oven after seasoning. Let the seeds cool completely before judging the texture.
