This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
- Serves: 2 persons
- ¼small white or red onion, minced
- 1teaspoon red wine vinegar
- 1pound fresh, ripe tomatoes, finely chopped
- 1to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)
- 4tablespoons chopped fresh cilantro, more to taste
- 1to 3 teaspoons fresh lime juice (optional)
- Salt to taste
Step 1Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
Step 2In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.