Ingredients (Gringo Style)
2-3 vine ripened Roma tomatoes (1 to 1 ½ lbs), finely diced
½ red onion, finely diced
1 jalapeno chili pepper (stems, ribs and seeds removed), finely diced
1 Serrano chili pepper (stems, ribs and seeds removed), finely diced
Juice of 1 fresh lime
Handful of chopped cilantro
Salt and pepper to taste
Combine all of the ingredients in a medium sized bowl. Be careful to wash your hands thoroughly after handling the chili peppers! Let the salsa sit for an hour so that the flavors can combine.
Once made, this salsa is a real time saver because it keeps for several days and can be used to prepare many other fast and easy dishes like Huevos Mexicanos or Ceviche Tostadas.
Use a white onion…that’s how it’s traditionally done in Mexico.
Don’t remove the pepper’s ribs and seeds…taking the heat out takes the fun out!
Don’t be afraid…add another pepper or two. Serranos are a little hotter than jalapenos. Habaneras are a blast, but you’ll probably be sorry in the morning.
Add some finely chopped or grated carrot…it adds color and crunch and it’s good for you.
Add some finely chopped garlic…why not?
Consider adding some finely chopped broccoli…because it’s good for you and you won’t be able to taste it anyway (just don’t let any salsa snobs know you did it).
Try using a good balsamic vinegar instead of lime juice.