Fresh Salsa with Cilantro & Lime
Fresh tomatoes, cilantro & lime create a bright, quick, restaurant salsa without a food processor!
Print
Pin
Servings: 4 people
Ingredients
- 6 Roma tomatoes
- ½ medium yellow or sweet onion
- ¼ C finely chopped cilantro
- 2 jalapenos
- ¼ C vinegar, skinny
- 2-3 teaspoon salt
- 2 teaspoon sugar
- 1 tsp minced garlic
- ¼ teaspoon chili powder
- ¼-1/2 lime
Instructions
- Finely dice tomatoes & onion and place in medium glass mixing bowl. Add chopped cilantro.
- Slice jalapenos in half to remove the seeds and the membrane than that holds them. Finely dice peppers and add to tomatoes and onion. (Note: The membrane is where the heat of the pepper comes from. How much of the membrane you leave in the pepper will determine the heat of your salsa. You may want to wear gloves while you work with the jalapenos. If not, wash hands thoroughly with dish washing liquid afterwards and do not touch face.)
- Add vinegar, garlic, chili powder and 2 teaspoon of salt and sugar. Toss well. Taste to determine if another teaspoon of salt and/or sugar is needed.
- Squeeze lime over salsa. Toss once more. Cover and refrigerate or serve immediately with tortilla chips or with any Tex Mex dish.
Notes
As summer gets hotter and the tomatoes get sweeter, less sugar is required.
Store in the refrigerator, covered, for 3-4 days.