Fresh Tomato Salsa

If you store this fresh tomato salsa in the refrigerator for a few days, the tomatoes will continue to release their juices. Simply drain the salsa a bit prior to serving to keep it from having too much liquid.

Servings: 6 to 8 servings

Ingredients

  • 3 tablespoons red onion (finely chopped)

  • 2 small cloves garlic (minced)

  • 3 large tomatoes (ripe; peeled, seeds removed, and chopped)

  • 2 chile peppers (jalapeño or serrano, chopped)

  • 2 to 3 tablespoons fresh cilantro (chopped)

  • 1 1/2 tablespoons lime juice (plus more to taste)

  • Salt (to taste)

  • Freshly ground black pepper (to taste)

Directions

  • Put the chopped onion and garlic in a strainer. Pour 2 cups of boiling water over them, discarding the water. Allow the chopped onion and garlic to fully cool and drain.

  • Chop tomatoes and place in a bowl.

  • Chop peppers, cilantro and place in a bowl.

  • Combine drained onions and garlic with chopped tomatoes, peppers, cilantro, add lime juice, salt and black pepper to taste.

  • Refrigerate for at least 2 hours to blend the flavors.