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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A bright, fresh tomato salsa that's great as a topping for quesedillas, on its own with corn chips, or anything else calling for salsa. The longer it sits, the better the flavors meld. But be warned: this will not make a thick, gloppy commercial-style salsa. Ingredients:
1 small onion, finely chopped |
1 clove garlic, finely minced |
2 tbsp cilantro, finely chopped |
1 lime, juiced |
4 ripe plum tomatoes (approximately 12 oz.) |
1-2 red chili peppers, or to taste |
salt |
Directions:
1. In a small serving bowl, mix onion, garlic, cilantro, and lime juice. Sprinkle liberally with salt.
2. Dice plum tomatoes, discarding seeds and juice. Add to the serving bowl.
3. Put on a pair of gloves. Finely mince the chili peppers, using 1 with the seeds discarded for a medium-spicy salsa, or 2 with seeds for a very spicy one.
4. Mix the peppers into the salsa. Adjust the seasoning to taste.
5. Refrigerate until serving.
6. Note: the salsa will become a little watery. Drain off some liquid before serving, if desired, or serve as-is. Either way is fine.
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