Salsa Recipe

Prepare tomatoes

Core and finely dice the Roma tomatoes. If tomatoes are very watery, gently scoop out and discard a small portion of seeds/juice before dicing to avoid a runny salsa. Measure 2 cups of diced tomatoes.

Dice onion

Finely dice the white onion to yield 1/4 cup. Rinse diced onion briefly under cold water and drain if you prefer a milder onion flavor.

Mince jalapeño

Slice the jalapeño lengthwise, remove seeds and white ribs for milder heat, then finely mince. Use about 1/2 tsp minced jalapeño (adjust to taste).

Chop cilantro

Strip cilantro leaves from stems and finely chop until you have 2 tablespoons.

Combine ingredients

In a medium mixing bowl combine diced tomatoes, diced onion, minced jalapeño, and chopped cilantro.

Season

Add 1 tablespoon fresh lime juice, 1/2 teaspoon sea salt, 1/8 teaspoon ground black pepper, and 1/2 teaspoon olive oil (optional) to the bowl. Stir thoroughly to combine.

Rest and adjust

Let salsa rest for 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning — add more salt, lime juice, or jalapeño as desired.

Portion

Spoon approximately 8 ounces (about 1 cup) of salsa into a serving dish. If preparing ahead, refrigerate in an airtight container up to 24–48 hours; bring to room temperature and stir before serving.

Serve the 8 oz. portion of fresh salsa with a side of corn tortilla chips. Keep extra chips in a separate basket to maintain crispness.