Fresh Tomato Salsa
Source
--Servings/Yield
3 cupsHeat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, we suggest mincing the seeds separately from the flesh, then adding minced seeds to taste. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes. The salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving. The salsa is perfect for tortilla chips, but it's also a nice accompaniment to grilled steaks, chicken, and fish.
Ingredients
- 1 ½ pounds tomatoes, 3/8 inch dice [3 cups]
- 1 jalapeno, seeded and minced
- ½ cup red onion, minced
- 1 garlic clove, minced
- ¼ cup cilantro, chopped
- ½ teaspoon salt
- pinch ground pepper
- 2-6 teaspoons lime juice
- 1 teaspoon sugar
Method
1. Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeño, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
2. Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.