2 large tomatoes (about 1 pound), cored and diced in 1/4-inch pieces
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalapeño pepper (1 to 2 peppers), cored and chopped (leave the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic, finely chopped
1/2 teaspoon salt, or to taste
Servings: 4
Toss all ingredients in a small bowl and let stand at least 1/2 hour before using. The salsa can be made and refrigerated up to a day in advance. Drain off excess liquid and season to taste with salt before serving.
Servings: 4
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalapeño pepper (1 to 2 peppers), cored and chopped (leave the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic, finely chopped
1/2 teaspoon salt, or to taste
Servings: 4
Toss all ingredients in a small bowl and let stand at least 1/2 hour before using. The salsa can be made and refrigerated up to a day in advance. Drain off excess liquid and season to taste with salt before serving.
Servings: 4
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