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This makes a wonderful salsa! The secret is to only
use very fresh and ripe tomatoes! If the tomatoes are under ripe
it doesn't taste as good, and if they are over ripe then the salsa
goes goes bad quickly.
This salsa is always a favorite, and when tomatoes
are in season and cheap, we make this a couple of times a week.
If you leave out the water and salt, this recipe
makes a great Pico de Gallo too. For this I usually cut the tomatoes
and onions in a little larger pieces. |
1 lb roma tomatoes,
seeded & diced fine
1 small sweet onion, diced fine
1 serrano or jalapeno chile, de-seeded, minced
1 clove garlic, minced
1/2 tsp salt |
1/4 cup cold water
1 tbls cilantro, chopped
juice of 1 lime |
Combine all the ingredients, and mix well. Let the
salsa sit in the refrigerator for at least 1 hour
before serving to let the flavors come together.
Cliff Note: The salsa will get hotter
as it sits, as the tomatoes and onions absorb the
juices from the chiles. Also, chiles can vary a
lot in their heat (the only way to really know is
to taste them). So if your want salsa hotter, add
more chiles.
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