Heirloom Tomato Salsa Cruda

Salsa cruda is a fresh tomato salsa, using the best ripe tomatoes of the season. Find multi-colored heirloom tomatoes for a vibrant, confetti-like look!

Heirloom Tomato Salsa Cruda

It’s the peak season for our markets here in Indiana; they’re chock full of big beautiful tomatoes, melons, cucumbers, berries, and corn. Wandering through our local market last weekend, these heirloom tomatoes called my name, and a fresh salsa (salsa cruda) leaped to mind, embellished with a bit of the fresh corn I’d picked up. Keep reading for the salsa cruda recipe.

Need chips? Our homemade tortilla chips

Heirloom Tomato Salsa Cruda

How to make salsa cruda

Buying heirloom tomatoes and making things like salsa cruda was not always the norm for me. When Alex and I first started shopping at farmers markets, we had no clue what to buy or better yet, what to make with it. But we’ve gradually learn how to create a meal with what is in season or what you have on hand. Most of our kitchen inspiration comes from items that are in season and catch our eye, or things we randomly piece together with what is on hand.

This salsa turned out beautifully, and was a perfect condiment for our meals throughout the week. We served it with these Scrambled Egg Tacos, which turned out beautifully.

How to make salsa cruda? Here are the main steps for how to do it:

  1. Find juicy, ripe tomatoes. In season, ripe tomatoes are best here. Check your local farmers market for colorful heirloom tomatoes, which add a vibrant flair.
  2. Assemble the other ingredients. Red onion, jalapeño pepper, cilantro and lime are the major players.
  3. Chop them up! Here’s where your knife skills shine. Follow our tutorials for the best ways to dice the tomatoes, mince the onion, and chop the cilantro.
  4. Mix it together. Mix all the veggies together with lime juice and salt. Voila! You’ve got salsa cruda.

Video: How to cut a tomato

Are you wondering how to cut tomato but not sure the best way? This salsa cruda is all about fresh heirloom tomatoes. There are many ways to cut a tomato: diced, into wedges, and into slices. Here is exactly how Alex and I cut tomatoes showing four different ways; we use these methods in everything from our pico de gallo recipe to our tabbouleh recipe! Here’s our step by step guide for how to cut tomatoes, including a video of me showing how to dice, slice, and cut tomato wedges in our kitchen.

Looking for salsa recipes?

This salsa cruda is a perfect salsa recipe for when tomatoes are ripe and in season! Looking for other salsa recipes? Here are some of our favorites:

This salsa cruda recipe is…

This recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Heirloom Tomato Salsa Cruda


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings 1x

Description

Salsa cruda is a fresh tomato salsa, using the best ripe tomatoes of the season. Find multi-colored heirloom tomatoes for a vibrant, confetti-like look!


Scale

Ingredients

  • 1 pound mixed heirloom tomatoes
  • ½ small red onion
  • 1 cob corn
  • ½ jalapeño pepper
  • ½ cup fresh chopped cilantro
  • 1 lime (3 tablespoons fresh lime juice)
  • A few pinches kosher salt

Instructions

  1. Core, de-seed and finely dice the tomatoes. Mince the onion. Cut the corn from the cob. Cut the jalapeño pepper in half and remove and discard the ribs and seeds, taking care to wash your hands when finished. Finely dice one half of the pepper (for a medium salsa); reserve the other half for future use. Chop the cilantro.
  2. Mix all ingredients together in a bowl and add the juice of one lime and a few pinches kosher salt.
  • Category: Snack
  • Method: Raw
  • Cuisine: Mexican

Keywords: Salsa cruda, Heirloom tomatoes, tomato recipes, salsa recipe, raw salsa

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

8 Comments

  • Reply
    Kasey
    July 22, 2013 at 12:54 am

    That is amazing!! Congratulations – can’t wait to see what the end result looks like :)

  • Reply
    Sarah
    July 22, 2013 at 12:58 am

    Looks wonderful! And congratulations on your kitchenaid appliances, score!

  • Reply
    Tieghan
    July 22, 2013 at 1:31 am

    Your herilooms are gorgeous! I cannot find them anywhere, it is such a bummer.
    This salsa looks so good!

    Congrats on the kitchen aid appliances! That is incredible!

  • Reply
    Kathryn
    July 22, 2013 at 3:48 am

    So excited to see your new appliances in their new home!

  • Reply
    Belinda @themoonblushbaker
    July 22, 2013 at 10:23 am

    Can not wait to see your new kitchen. It must be stunning with all the new product too

  • Reply
    Shanna
    July 22, 2013 at 8:37 pm

    Brilliant! That is so exciting. Congratulations, you guys!

  • Reply
    Kelly
    July 24, 2013 at 9:56 am

    SO exciting!!!!!!!!!!

  • Reply
    Stephanie @ Girl Versus Dough
    July 24, 2013 at 10:22 am

    This salsa is gorgeous! And so refreshing-looking, too. And so much congrats on the appliances — how exciting! :)

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