I made this salsa when I made the stovetop chicken fajitas. It was a fantastic condiment to serve with the fajitas and I was sad we had no salsa leftover. My husband is looking forward to me making it again and so am I. I’m not a jar salsa fan and would rather have something fresh and crisp to dip my tortilla chips in. It’s easy to put together and the longest part of the process is letting the tomatoes drain. Once that’s done, throw everything together and let sit for a few minutes so the flavors blend together. Enjoy!
Fresh Tomato Salsa:
- 12 ounces tomatoes (about 2 medium) cored and chopped small
- Salt and Pepper
- 1/4 cup minced red onion
- 2 tbs minced fresh cilantro
- 1/2 jalapeño chile, stemmed and seeded and minced finely (whole if you want it very hot)
- 1 1/2 tsp fresh lime juice, plus extra to taste
- 1 small garlic clove, minced
- Sugar
- Toss the tomatoes and 1/2 tsp salt in a colander and let drain for 15 minutes.
- Transfer the drained tomatoes to a bowl and toss with the onion, cilantro, jalapeño, 1 1/2 tsp of the lime juice and garlic. Season with additional lime juice, salt, pepper and sugar to taste. let the salsa sit for 10 minutes before serving.
Source: America’s Test Kitchen Healthy Family Cookbook
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