Ingredients
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1 lb (approx. 3-4) vine ripe or romano Tomatoes
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1/2 - 2 dep. on size (1 cup diced) Red Onion
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1 or 2, dep. on how hot you want it Jalapeño Peppers
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1 bunch (1/2 cup chopped) Fresh Cilantro
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2 Limes
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1 tsp Salt
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1/8 tsp Black Pepper
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1 (optional) Garlic Clove
Directions
Steps
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1
Done
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Tips: I typically use nice, ripe and firm vine tomatoes, or romano tomatoes. I also always remove the seeds and the inner part of the tomato so the salsa is not soupy. Always measure the tomatoes and onions after dicing - you want an equal portion of each. |
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2
Done
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Dice the tomatoes and onions. Add 1 cup each to a mixing bowl. Dice the pepper, chop the cilantro and add. Mix, season with salt, pepper and the juice of 2 limes. Mix well. I recommend letting it marinate in its own juices for several hours before serving. it's also best when served crisp and cold. Add minced garlic if desired as well. |
