My ex's mom had the best hand-chopped salsa fresca I have ever tasted. Over the years, I have tweaked her recipe to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapeños in lime juice for about 5 minutes before adding the tomatoes and cilantro. Hope you enjoy!
Ingredients
- 1 cup finely chopped red onion
- 1 jalapeño pepper , seeded and finely chopped - or more to taste
- 2 limes , juiced
- 2.5 cups Roma , plum
- 0.5 cups chopped fresh cilantro
- 1 teaspoon salt
Instructions
-
1
Mix red onion, jalapeño pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Black-Eyed Pea Dip
This is a wonderful, easy dip recipe that looks like a salsa. It's important that it refrigerate at least six hours, You may even let it go overnight so the flavors can blend. It's best with Fritos® Scoops®.
Pasta with Scallops, Zucchini, and Tomatoes
This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!
How to Make Farinata
Fainè, also called farinata, is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty and the edges get crispy yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.