Prep 30 mins
Cook 0 mins
The salsa can be made 2 to 3 hours in advance, but hold off adding the salt and lime juice until just before serving. The salsa is perfect for tortilla chips, but it's also a nice accompaniment to grilled steaks, chicken, and fish.
- 1 1⁄2 lbs tomatoes, cut into 3/8-inch dice (about 3 cups)
- 1 jalapeno, seeded (seeds reserved and minced)
- 1⁄2 cup red onion, minced
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 1⁄4 cup cilantro leaf, chopped
- 1⁄2 teaspoon table salt
- 1 pinch ground black pepper
- 1 -2 tablespoon lime juice
- Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeño, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
- Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.