Time
40 min
Serving
6 persons
Calories
29
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Ingredients
- red onion: 1 cup (finely chopped)
- jalapeno pepper, seeded and: 1 piece (chopped, to taste)
- limes: 2 piece (juiced)
- ½ cups Roma (plum) tomatoes: 2 piece (chopped)
- fresh cilantro: 0.5 cup (chopped)
- salt: 1 tsp
Metric Conversion
Stages of cooking
-
Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
