2 cups tomatoes, chopped
½ medium onion, finely diced
1 jalapeño pepper, finely diced
1 lime, juiced
¼ cup cilantro, finely chopped
salt and pepper
a d d i t i o n s
mango, peaches, pineapple,
finely chopped
beans
corn
other hot chilies
garlic
Chop the tomatoes into small pieces.
In the summer, the best salsas combine a load of fresh tomatoes with a
smaller amount of choice vegetables and fruit. In the winter, it's better
use canned tomatoes and cook them for a few minutes.
Chop the onion. If you like raw onion, keep it as is. Otherwise, take
the edge off by adding the onion to a pan on medium heat with a bit of
water. The onion is ready once the water has boiled off.
Mix the onion, tomato, and the rest of the ingredients. Be sure to add
enough salt and pepper! Taste the salsa. You are looking for a balance of
spicy from the peppers, sweet from the tomatoes, and bright and fresh
from the herbs and lime juice. If something is out of balance, add the
appropriate ingredient to bring it back into balance.
If you aren't a fan of cilantro, substitute another herb. Mint, savory, or
lemon balm work well.
Salsa
m a k e s t w o t o t h r e e c u p s
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