Preparation Time: 20 minutes
Makes 4 cups
Ingredients
3 cups diced tomatoes (I prefer the firmer flesh of a Roma tomato in this recipe)
1 cup of finely chopped onion (white is best, but yellow onion works as well)
1 jalapeno pepper (wash and remove the seeds and ribs before chopping. Use a larger pepper or two small ones for a hotter salsa)
½ cup chopped fresh cilantro
¼ cup lime juice
1 tsp salt
Directions
1.Chop the tomatoes, onion, jalapeno, and cilantro. Mix them together in a large bowl.
2. Sprinkle in the salt and mix again.
3. Add the lime juice, mix, and put into an airtight container in the fridge. I use a quart-sized canning jar. Let rest for at least an hour, to allow the flavours to combine, before serving. Stores well in the fridge for up to five days. Drain or use a slotted spoon to serve.
Makes 4 cups
Ingredients
3 cups diced tomatoes (I prefer the firmer flesh of a Roma tomato in this recipe)
1 cup of finely chopped onion (white is best, but yellow onion works as well)
1 jalapeno pepper (wash and remove the seeds and ribs before chopping. Use a larger pepper or two small ones for a hotter salsa)
½ cup chopped fresh cilantro
¼ cup lime juice
1 tsp salt
Directions
1.Chop the tomatoes, onion, jalapeno, and cilantro. Mix them together in a large bowl.
2. Sprinkle in the salt and mix again.
3. Add the lime juice, mix, and put into an airtight container in the fridge. I use a quart-sized canning jar. Let rest for at least an hour, to allow the flavours to combine, before serving. Stores well in the fridge for up to five days. Drain or use a slotted spoon to serve.