- 2-3 medium sized fresh tomatoes, finely diced
- 1 sweet onion, finely diced
- 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
- Juice of one lime (1/8 cup)
- 1/2 cup chopped cilantro
- Salt and pepper to taste
METHOD(Grab a parent, esp. for the chili pepper chopping)
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling this hot pepper. If you can, avoid touching it with your hands. Use a fork to cut up the chili over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Serve with chips, tortillas, tacos, burritos, tostadas, pinto or black beans.
Great on baked potatoes, too!