A Mexican sauce dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Tomatoes and cilantro are on the EWG Dirty Dozen, so it's worthwhile to source these organic. Jalapeños are also good candidates for organic due to pesticide concerns.

Ingredients

• 4 ripe tomatoes
• 1 jalapeño pepper, seeded if desired
• 1 small onion
• 2 cloves garlic
• 1/4 cup fresh cilantro leaves
• 1 tbsp lime juice
• to taste sea salt

Method

1. Rinse the tomatoes, jalapeño, and cilantro thoroughly under cold water.
2. Cut the tomatoes and jalapeño into large chunks.
3. Peel and roughly chop the onion and garlic cloves.
4. Place the tomatoes, jalapeño, onion, garlic, and cilantro leaves in a blender or food processor.
5. Add the lime juice and a pinch of sea salt to the blender.
6. Blend the mixture until it reaches your desired consistency; smooth or chunky both work well.
7. Taste and adjust the seasoning with more salt if needed.
8. Transfer the salsa to a bowl and serve immediately, or chill for later.

Notes

• You can substitute serrano peppers for a spicier salsa.
• Store any leftovers in a sealed container in the fridge for up to 3 days.
• Serve with tortilla chips, tacos, or grilled meats.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.