Shopping List
- 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
- 1/2 medium onion, finely diced
- 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
- 1 serano chili pepper (stems, ribs, seeds removed), finely diced
- Juice of one lime
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Optional: oregano and or cumin to taste
Make It
-
Start by dicing the tomatoes, onion, jalapeno pepper, and serano pepper. Be very careful while handling hot peppers. Avoid touching them with bare hands and be sure to wash your hands thoroughly with soap and hot water after handling.
-
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough add more chilies.
Let sit for at least an hour , preferably overnight for the flavors to combine.
Variations:You can also fire roast the tomatoes and/or the chilies prior to prepping to ad a smoky flavor.
