Salsa Cruda
Prep time
Total time
Recipe type: Appetizer, Condiment
Cuisine: Mexican
Serves: 2 cups
  • 1½ pounds fresh tomatoes, cored, seeded and cut into 1½-inch pieces
  • ½ cup finely diced red onion
  • ¼ cup finely chopped fresh cilantro
  • 1 large jalapeƱo, seeded and minced
  • 1 small clove of garlic, minced
  • 2 teaspoons fresh squeezed lime juice, plus extra for seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ to 1 teaspoon granulated sugar
  1. Place tomatoes in a colander over a bowl and let drain for 30 minutes.
  2. Layer onion, cilantro, jalapeno, and garlic on top of tomatoes.
  3. Shake colander to drain excess juice. Discard juice; wipe out bowl and transfer ingredients to bowl and toss gently to combine.
  4. Add salt, black pepper, and ½ teaspoon sugar and toss gently.
  5. Taste and add additional lime juice and/or sugar, if needed.
  6. Serve at room temperature or chill and serve.
  7. Amounts of lime juice and sugar depends on ripeness of tomatoes.
Recipe by Beyond Southern at