Ingredients
- 2 large tomatoes, chopped (see notes)
- 1 small red or white onion, chopped
- 2 fresh red or green chilli peppers (serranos or jalapeños), finely chopped
- 1 small bunch cilantro leaves with tender stems, finely chopped
- 3 tablespoons fresh lime juice
- 1 small garlic clove, finely grated (optional)
- Sea salt, to taste
Instructions
- Gently toss tomatoes, onion, fresh chilli, cilantro, lime juice, and garlic (if using) in a small bowl; season with salt. Let sit, uncovered, for 10-15 minutes, to allow the flavours to meld..
Nutrition
Notes
- Best tomato choice: choose deeply colored, firm and not overly-ripe tomatoes. I like roma tomatoes or other vine-ripened tomatoes. Hierloom can also work nicely depending on the variety. Off season, vine-ripened mini plum or cherry tomatoes can be used.
- Make ahead: This salsa fresca can be stored, covered, in the refrigerator for a few hours. I find it best if used the day it is made.