- 2-3 medium fresh tomatoes (1-1 ½ lb.), finely diced
- 1/2 red onion, finely diced
- 2 medium chili peppers (jalapeno or serano), stems, ribs, seeds removed, finely diced
- juice of 1 lime
- 1/2 cup chopped cilantro
- seasalt and black pepper to taste
- Optional: 1 clove minced garlic, oregano and/or cumin to taste
- Start with chopping up 2 tomatoes. Prepare the chiles. (Be very careful handling these hot peppers. If you can, avoid touching them with your hands by using thin rubber gloves or a paper towel to hold while cutting. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.) Set aside some of the seeds from the peppers; if the salsa isn’t hot enough, you can add a few for heat.
- Combine all the ingredients in a medium-sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, add a few chili seeds or some ground cumin.
- Let sit about an hour in the refrig to allow the flavors to get acquainted. Serve as a dip or an aside with beans, fish or whatever. Variations: add diced mango or avocado or both!
