Fresh Tomato Jalapeno Salsa with Onion, Cilantro and Lime
A raw chopped tomato salsa with white onion, jalapeno, cilantro, lime juice, and salt, served fresh after a short rest.
Ingredients
Fresh salsa
- 2 cups diced firm ripe tomatoes About 4 medium plum tomatoes; drain excess juice
- 1/2 cup finely diced white onion
- 1–2 jalapenos Seeded and finely minced; start with 1
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/4 teaspoon fine salt Plus more after tasting if needed
Instructions
- Wash and dry the produce. Dice and measure 2 cups tomato, letting excess juice drain briefly without pressing.
- Finely chop onion and one seeded jalapeno. Mix tomatoes with the prepared onion and pepper, then add salt, lime juice, and cilantro.
- Fold gently and rest 10 minutes in the refrigerator.
- Stir, taste, and add the second minced jalapeno gradually if desired. Adjust salt only after tasting.
- Serve approximately 8 small quarter-cup portions, using a slotted spoon if a thicker topping is preferred. Keep extra salsa refrigerated.
Notes
Prepared tomato volume is the controlling measure. Start with one jalapeno and add the second to taste. Best eaten fresh; refrigerate up to 2 days and do not use this as a canning recipe.