Basic Salsa (Fresh, Fast & Adjustable)

I love making salsa—fresh, local ingredients, flavors that mingle as it rests, and a topper that works on almost any chicken or fish. Phoenix even hosts fierce salsa competitions; one of my patients keeps winning the mild category. :contentReference[oaicite:0]{index=0}

Yield: ~4 cups (about 8 x 1/2-cup servings)  |  Active time: 15 minutes  |  Rest: 3+ hours (best flavor)

Ingredients

• Tomatoes, 2–3 medium (about 1 lb), cored and finely diced
• Sweet onion, 1/2, finely diced
• Jalapeño, 1, finely chopped (seeded; add seeds for more heat)
• Serrano, 1, finely chopped (seeded; add seeds to taste)
• Lime, 1 — all the juice (zest optional)
• Cilantro, 1/4–1/2 cup, chopped (start with 1/4 cup; add more to taste)
• Salt & black pepper to taste

Ingredient set and “start with 1/4 cup cilantro” reflect your original guidance. :contentReference[oaicite:1]{index=1}

Method

1. Chop the base: Finely dice tomatoes and onion; add to a large glass or ceramic bowl.
2. Handle chiles safely: Remove stems and slice open; scrape membranes/seeds if you want milder heat. Use a fork or gloves to avoid capsaicin on your hands; seeds/membranes can be added back for more heat. :contentReference[oaicite:2]{index=2}
3. Chop & combine: Finely chop jalapeño and serrano. Add chiles and cilantro to the bowl. Squeeze in all the lime juice; season with salt and pepper. Stir well, taste, and adjust. If under-powered, mix in a few seeds for heat; a pinch of ground cumin is optional. :contentReference[oaicite:3]{index=3}
4. Let it rest: Cover and refrigerate at least 3 hours so the flavors marry and the texture turns saucier. Store in glass, not metal. :contentReference[oaicite:4]{index=4}

Heat & Flavor Dial

• Mild: seed both chiles; no seeds back in.
• Medium: add ~1/4 of the reserved seeds/membranes.
• Hot: keep most membranes; add an extra serrano.
• Smoky: add a pinch of cumin (taste as you go—easy to overdo). :contentReference[oaicite:5]{index=5}

Optional Add-Ins

• Anaheim (green) chile for mild depth
• Crushed garlic (go easy: ~1 small clove per batch)
• More peppers of your choice, or even a pinch of coarse black pepper
• A small pinch of oregano (sparingly) :contentReference[oaicite:6]{index=6}

Serving & Storage

Great on tacos, grilled chicken/fish, eggs, or spooned over beans and rice. Keeps 3–4 days refrigerated (glass or ceramic). Stir before serving.

Nutrition (estimates)

Based on one full batch: ~1 lb tomatoes, 1/2 sweet onion, 1 jalapeño, 1 serrano, juice of 1 lime, 1/4 cup cilantro; salt not included. Makes ~8 servings (1/2 cup each). Brands and produce size vary.

*Sodium will depend entirely on how much salt you add.