Keith and I were grocery shopping (our favorite pastime), and we noticed some beautiful vine-ripened tomatoes. It had been a very long, cold winter. We could not have been happier to finally see some truly vibrant red color in the produce aisle again (there is nothing worse than a faded, mushy tomato in my humble opinion). Anyway, those babies were screaming to be cut up and made into salsa. And it was so easy!
Memorial Day is upon us. We thought this salsa was a delicious, easy way to impress your friends at the annual cook out. Keith was kind enough to make this version without jalapeños for me, even though he likes it that way. I couldn’t stop myself from scooping up this robustly flavored salsa, even with the bits of onion (which I normally do not eat). It was that good!! We are planting our tomatoes this weekend with dreams of summer days sitting on the deck with cold beers and vine-ripened tomato salsa…..
- 4 large tomatoes
- 1 medium onion
- 1 lime
- 1 jalapeño pepper
- 1 tsp. kosher salt
- 2 TBSP. Fresh cilantro
- Start by dicing tomatoes into ¼" dice.
- Place diced tomatoes in a colander and rinse under cold water to remove most of the seeds.
- Dice onion in ⅛" pieces
- In a mixing bowl, add tomatoes and onions
- Roll lime on hard surface while pressing down to help release the juice.
- Cut lime in half and add juice of lime to mixture.
- Dice cilantro into a fine chop and add to mixture along with salt.
- Cut jalapeño into a small dice and add as much as you like depending on heat desired (1 tsp. would make this a medium heat factor).
- Remember to add a little at a time because you can always add more if desired, however it's difficult to take it out if too hot...
- Cover and refrigerate for at least an hour.
- Can be refrigerated for a day or two... That is if it lasts that long.
- Serve with your favorite chips.