Salsa

Name: Salsa
Yield: 6 servings
Ingredients: 6 large tomatoes, approximately, or 10 small tomatoes, finely diced; ½ cup onion, chopped finely (I prefer yellow, but red onion could be used); 1 to 2 jalapenos, finely minced (remove the membranes and the seeds for a milder version); ½ bunch cilantro, chopped (replace with parsley if you don't like cilantro); 1 tbsp lime juice, from 1 lime (although not authentic, you can replace this with lemon juice, if needed); 1 bell pepper, chopped finely, optional; kosher salt, to taste

Written by Ellen Published on May 8, 2019 in

CategoryDessertsDifficultyBeginner

Yields6 Servings

6 large tomatoes, approximately, or 10 small tomatoes, finely diced

½ cup onion, chopped finely (I prefer yellow, but red onion could be used)

1 to 2 jalapenos, finely minced (remove the membranes and the seeds for a milder version)

½ bunch cilantro, chopped (replace with parsley if you don't like cilantro)

1 tbsp lime juice, from 1 lime (although not authentic, you can replace this with lemon juice, if needed)

1 bell pepper, chopped finely, optional

kosher salt, to taste

Sprinkle tomatoes with a pinch of kosher salt and place in a non-reactive colander to drain. I usually do this in my salad spinner. Allow this to sit at room temperature for 15-30 minutes, this will drain some of the juices from tomatoes, making the salsa less runny, while gently infusing them with the salt.

In the meantime, place your onions in another bowl and squeeze the lime juice over the onions and sprinkle with a pinch of kosher salt. This will take some of the potency away from the onions and infuse them with flavour. Allow to sit at room temperature for 15-30 minutes.

Add your drained tomatoes to the bowl with the onions. Fold in cilantro or parsley, jalapenos and optional bell pepper, if using. Season to taste with kosher salt. Serve right away or store in the fridge until needed.