Ingredients
Method
Prepare the Ingredients
- Wash the tomatoes under cold water to remove any dirt or residues. Pat them dry with a paper towel.
- Using a sharp knife, finely dice the tomatoes. Aim for uniform pieces to ensure even mixing and flavor distribution.
- Peel and finely chop the red onion. The smaller the pieces, the less pungent the flavor will be in the salsa.
- Rinse the cilantro under cold water, shake off excess water, and chop it coarsely. This will add freshness to the salsa.
- Cut the jalapeño pepper in half, remove the seeds (to reduce heat), and finely chop it. Adjust the amount based on your heat preference.
Mix the Salsa
- In a large mixing bowl, combine the diced tomatoes, chopped red onion, cilantro, and jalapeño pepper.
- Add the freshly squeezed lime juice, salt, and ground black pepper to the mixture. The lime juice adds acidity, balancing the flavors.
- Gently fold the ingredients together using a spatula or spoon. Be careful not to mash the tomatoes; you want to keep the salsa chunky.
Taste and Adjust
- Taste the salsa and adjust the seasoning if necessary. You can add more salt, lime juice, or jalapeño based on your preference.
- Let the salsa sit for about 10 minutes before serving. This allows the flavors to meld together beautifully.
Nutrition
Notes
Serve with tortilla chips, on tacos, or as a topping for grilled meats. Store any leftovers in an airtight container in the refrigerator for up to 3 days.