Fresh Tomato Salsa

So much better then canned salsa especially when tomatoes are in season!
Dish Type: appetizers Lifestyle: gluten free, vegan, vegetarian


1/4 whole onion (1/2 cup finely diced)

1 garlic clove

1 lime

1/2 teaspoon salt

1 to 2 jalapeño peppers (1 1/2 to 2 tablespoons minced)

4 to 6 plum tomatoes (2 cups medium-diced tomatoes)

About 1/2 bunch cilantro (1/2 cup chopped)


Chop the onion and mince the garlic. Cut the lime in half and juice half of it.  Add the salt and the lime juice to the garlic and onions, stir, and set aside for a few minutes to marinade while chopping the other ingredients.

Chop the jalapeño: Slice the pepper in half and cut a small piece of the membrane or seed, and taste for heat. If the pepper isn't too hot, finely mince it. If it is very hot, remove the seeds and membrane from one or both halves, and then mince. You should have about 1 1/2 to 2 tablespoons of pepper. Add to the onion and garlic mixture.

Chop the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.

Taste the salsa. If needed, add more salt, more cilantro, or more lime juice from the remaining half of the lime.

If possible, cover and let rest for a few hours in the fridge or on the counter to blend the flavors. Best if used the day it is made.