|Nutritional Guidelines (per serving)|
- 3 tablespoons chopped onion (finely chopped)
- 2 small cloves garlic (minced)
- 3 large ripe tomatoes (peeled, seeds removed, and chopped)
- 2 chile peppers (hot or mild, chopped)
- 2 to 3 tablespoons chopped cilantro
- 1 1/2 to 2 tablespoons lime juice
- Salt and pepper (to taste)
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard the water. Allow the chopped onion and garlic to fully cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and freshly ground black pepper, to taste.
Refrigerate for at least 2 hours to blend the flavors.
Serve as a dip or a condiment with Mexican style dishes. It can be refrigerated for up to 5 to 7 days.
*Use hot or mild chile peppers in the salsa. Jalapeno peppers, serrano, New Mexican, and Anaheim are good choices. Take caution when chopping the peppers and be sure to wash your hands immediately following the cutting. If you want a spicier salsa, keep some of the pepper seeds in the mixture. If you prefer a more mild salsa, make sure all the pepper seeds and ribs are removed.
Tips and Variations
Plum tomatoes are an excellent choice for salsa. They are firmer and have fewer seeds, and they're easier to dice.
If you're not a fan of cilantro, omit it or add fresh parsley.
For extra texture and color, add about a few tablespoons of drained and rinsed black beans and a few tablespoons of cooked corn kernels.
If you store this salsa in the refrigerator for a few days, the tomatoes will continue to release their juices. Simply drain the salsa prior to serving to keep it from having too much liquid.