A bright, fresh tomato salsa that’s great as a topping for quesedillas, on its own with corn chips, or anything else calling for salsa. The longer it sits, the better the flavors meld. But be warned: this will not make a thick, gloppy commercial-style salsa.
Ingredients
- 1Â small onion, finely choppedÂ
- 1 clove garlic, finely mincedÂ
- 2 Tbsp cilantro, finely chopped shopping list
- 1Â lime, juiced
- 4 ripe plum tomatoes (approximately 12 oz.)Â
- 1-2Â red chili peppers, or to tasteÂ
- salt
How to make it
- In a small serving bowl, mix onion, garlic, cilantro, and lime juice. Sprinkle liberally with salt.
- Dice plum tomatoes, discarding seeds and juice. Add to the serving bowl.
- Put on a pair of gloves. Finely mince the chili peppers, using 1 with the seeds discarded for a medium-spicy salsa, or 2 with seeds for a very spicy one.
- Mix the peppers into the salsa. Adjust the seasoning to taste.
- Refrigerate until serving.
- Note: the salsa will become a little watery. Drain off some liquid before serving, if desired, or serve as-is. Either way is fine.