Ingredients 4 large plum tomatoes (about 1 pound), diced (to yield 2 cups) 1/4 cup chopped white onion 3 tablespoons chopped fresh cilantro 2 teaspoons minced jalapeno (remove seeds for less heat) 1 1/2 teaspoons fresh lime juice 3/4 teaspoon kosher salt (or to taste) 1 small garlic clove, minced
Combine all the ingredients in a bowl. If you prefer a smoother texture―more like jarred―pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
bon appetit
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