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Ingredients
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Salsa
To Serve
Method
Salsa
- 1
Prepare tomatoes
Core and dice the tomatoes into roughly 1/2-inch pieces. If tomatoes are very juicy, remove some seeds and excess juice so salsa isn't too watery. Place diced tomatoes in a large mixing bowl.
- 2
Chop aromatics
Finely dice the red onion to equal about 1/2 cup. Mince the garlic clove. Finely chop the cilantro (stems removed or coarsely chopped if tender). Seed and finely chop the jalapeño (leave seeds for more heat). Add all to the bowl with tomatoes.
- 3
Add fruit (surfside twist)
If using mango or pineapple, peel and dice into 1/2-inch pieces and fold into the tomato mixture. This adds a sweet-tart note that pairs well with chips and seafood.
- 4
Season and dress
Add the lime juice, olive oil, sea salt, black pepper, ground cumin, and sugar or honey (if using) to the bowl. Stir gently to combine. Taste and adjust salt, lime, or heat to preference.
- 5
Rest to meld flavors
Cover the bowl and refrigerate for at least 20 minutes (preferably 30–60 minutes) to allow flavors to marry. If serving immediately, let sit at room temperature 10 minutes.
- 6
Final adjustments
Before serving, give the salsa a final stir and taste. Add additional salt, lime juice, or chopped cilantro if needed. If too watery, drain off any excess liquid.
To Serve
- 7
Transfer the salsa to a serving bowl. Arrange corn tortilla chips around the bowl or in a basket. Garnish salsa with a few whole cilantro leaves and lime wedges on the side. Serve chilled or at room temperature.