Best Ever Salsa

I like to whip this up in my single serve cup for my ninja blender for a smoother consistency, or dice everything up by hand for a more chunky bite! As the summer progresses I make lots of variations of this salsa- but this is the basic master recipe.

best salsa

I love to top chicken with this or mix it into Mexican rice

  • 2 big tomatoes, diced
  • 1 small onion, fined chopped
  • 1 big lime, juice only
  • 2 tsp garlic
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp cilantro (chopped or dried)
  • 3 shakes hot sauce
perfect salsa

just dice, season, and mix


This may or may not rock your world- but I always use my grandma’s technique for finely chopping onion. Cut the non-root end off of a peeled onion, and then slice a grid into the onion. [You want the root end of the onion to be the last thing you cut, because it will make you cry the most! Another tip for avoiding the tears is to pop the onion in the fridge to chill before slicing.] Be careful not to cut all the way through when creating your grid or your onion will fall apart! Then slice the onion very finely and WHALAH! perfectly tiny diced onion.

Cut the end off of your onion. Before slicing, cut a grid into the onion... Instant tiny diced pieces!

Cut the end off of your onion. Before slicing, cut a grid into the onion… Instant tiny diced pieces!

This is best when served after chilling for 30 minutes. It lets all of the flavors come together and gives the salsa a refreshing coolness. If you do not eat it all within one day, be sure to drain excess liquid before storing.

easy perfect salsa

as always, serve with my favorite tortilla chips!

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17 thoughts on “Best Ever Salsa

  1. Perhaps we have the same grandma (haha), because their onion refrigerating and slicing techniques were identical. And I completely agree — this is definitely the best way to dice onions!!!!


  2. Pingback: Drool-Worthy “Must Try” Recipes | Burpees to Bubbly

  3. Pingback: Copycat Cheesecake Factory Mexican Tortilla Salad | peeled.

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