Ingredients
- Ripe TomatoesChoose firm, yet slightly soft tomatoes that yield to gentle pressure. Roma or plum tomatoes are excellent choices due to their meaty texture and lower water content.
- Red OnionThis adds a sharp, pungent bite to the salsa. If you prefer a milder flavor, soak the diced onion in cold water for 10 minutes, then drain well.
- Jalapeño PepperFor heat, select fresh jalapeños that are firm and bright green. Remember to remove the seeds and membranes for less heat, or leave them in for an extra kick.
- Fresh CilantroThis herb provides a bright, citrusy flavor that complements the other ingredients. Use only the leaves and tender stems, avoiding the tougher stalks.
- Lime JuiceFreshly squeezed lime juice adds acidity and balances the flavors. It also helps to prevent the tomatoes from oxidizing and turning brown.
- SaltEnhances the natural flavors of the other ingredients. Use sea salt or kosher salt for best results.
- CuminGives the salsa a little earthy flavor and depth.
Instructions
- Step 1: Chop the Vegetables
- Step 2: Mince the Cilantro
- Step 3: Combine Ingredients
- Step 4: Add Flavor
- Step 5: Mix Well
- Step 6: Taste and Adjust
Notes
- For best flavor, let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
- This salsa is best served cold with tortilla chips, tacos, or grilled meats; avoid reheating it.
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days.
- To brighten the salsa's flavor even more, add a pinch of sugar after tasting, balancing the acidity and heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American