salsa recipe

Ingredients

• 2 pounds ripe tomatoes, diced
• 1/2 medium white onion, finely chopped
• 2 cloves garlic, minced
• 1/2 jalapeño pepper, seeded and minced (optional)
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Instructions

1. In a medium bowl, combine the diced tomatoes, chopped onion, minced garlic, and jalapeño (if using).
2. Add the chopped cilantro, lime juice, salt, and cumin.
3. Gently toss all ingredients together to ensure everything is well combined.
4. Taste and adjust seasoning as needed. You may want to add more lime juice for tanginess or jalapeño for heat.
5. Cover the salsa with plastic wrap, pressing the wrap directly onto the surface to prevent oxidation, and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together.

Notes

• For a smoother salsa, you can pulse the ingredients in a food processor, but be careful not to over-process it.
• To prevent the tomatoes from browning, you can toss them with a little lime juice immediately after dicing.
• This salsa is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
• Use a serrated knife when chopping tomatoes to prevent them from squirting.
• A mortar and pestle can be used to crush the garlic and jalapeño for a more traditional flavor.