Fresh Tomato Salsa

Ingredients

• 1.5 lb firm ripe tomatoes (Cut into 3/8-inch dice; about 3 cups)
• 1 jalapeño chile (Large; remove and reserve seeds, mince the flesh (about 2 tbsp); mince seeds separately and add to taste)
• 0.5 cup red onion (Minced)
• 1 garlic (Small clove, minced; about 1/2 tsp)
• 0.25 cup fresh cilantro leaves (Chopped)
• 0.5 tsp table salt
• ground black pepper (A pinch)
• 2 tsp lime juice (Use juice from 1 to 2 limes; add additional juice to taste)
• sugar (Add to taste, depending on the ripeness of the tomatoes)

Steps

1. 1

   Set a large colander in a large bowl. Place the diced tomatoes in the colander and let them drain for 30 minutes so excess liquid collects in the bowl.

2. 2

   While the tomatoes drain, layer the minced jalapeño flesh, minced red onion, minced garlic, and chopped cilantro on top of the tomatoes in the colander. Keep the reserved jalapeño seeds separate and mince them.

3. 3

   Shake the colander gently to drain off excess tomato juice. Discard the collected juice and wipe out the bowl.

4. 4

   Transfer the drained tomatoes and the layered ingredients from the colander into the empty bowl.

5. 5

   Add the salt, black pepper, and 2 teaspoons of lime juice. Toss gently until evenly combined.

6. 6

   Taste the salsa. Add some or all of the minced jalapeño seeds for more heat, along with sugar and additional lime juice as needed to balance the flavor and acidity.

Notes

The heat of jalapeños varies, and much of the heat is in the seeds, so mince the seeds separately and add them gradually. The salsa may be made 2 to 3 hours ahead, but wait to add the salt, lime juice, and sugar until just before serving. Serve with tortilla chips or alongside grilled steak, chicken, or fish.

Nutrition per serving

• appetizer
• salsa
• Mexican
• vegetarian
• vegan
• gluten-free
• dairy-free
• no-cook