We developed this recipe because we didn't want to buy vinegary store salsas. The acid in this recipe comes solely from fresh limes (or in a pinch - bottled lime juice). It keeps about 48 hours in the fridge and is great on burgers, eggs, tacos and just about everything! The drier you make it (the more of the seeds you remove) the easier it is to use leftovers for a Mexican Bruschetta!
HAND-WASHING CAUTION: Touching your face or your body once you have cut the jalapeños can be/will be very painful. It is VERY important to wash your hands with soap and warm water at this point, before you do anything else.
- 5-6 Roma or plum tomatoes - seeded and quartered(regular field tomatoes can be substituted but they have more seeds to remove)
- 3-4 small cloves of garlic, minced very small, or 2 large cloves
- 1-2 small or 1 large fresh jalapeño peppers (to taste); if you like a little more heat you can use a serrano pepper instead.
- 3 TBSP to 1/4 cup minced red onion
- a good handful of washed and dried cilantro leaves - remove all stems
- 1-2 TBSP of Kosher salt
- 1 tsp ground fresh pepper
- 1 lime, halved around the wide part.
- you may want to use a small grater to grate the garlic over the tomato mixture, but mincing it quite small has worked for us too.
- you will likely need a 6 cup bowl for this.
Preparation time 30mins
1 - Quarter the tomatoes and remove as much of the seed as possible. This will prevent it from being a wet mess the next day. Once quartered, slice in ribbons, dice in small pieces and place in bowl.
2. Grate or mince the garlic and add to tomatoes and stir in to combine flavours. Each time you add an ingredient it helps to do this to allow the flavours to co-mingle. The garlic can be increased or decreased to taste.
3. Mince the red onion and the jalapeños and add to the tomato/garlic mixture. At this point go and wash your hands!
4. Cut the cilantro into small pieces and add to the tomato mixture. Add the salt and pepper to taste. Squeeze the lime halves over the salsa and mix. Cover and refrigerate.
This recipe is best made an hour or so ahead of serving so the flavours can blend. Taste before serving and add more salt if desired.