Classic Fresh Tomato Salsa

Ingredients

• 4 medium (about 1.5 lbs) ripe tomatoes, cored
• 1/2 medium white onion, finely diced
• 2 jalapenos, seeds and ribs removed, finely diced
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro leaves, roughly chopped
• 2 tbsp fresh lime juice (about 1 large lime)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp ground cumin
• 1 pinch granulated sugar (optional, to balance acidity)

Instructions

1. Cut the cored tomatoes in half crosswise and gently squeeze out most of the seeds and watery gel over the sink or a bowl; this keeps the salsa from turning soupy. Dice the tomatoes into 1/4-inch pieces and place them in a medium mixing bowl.
2. Add the finely diced white onion to the bowl. If you find raw onion too sharp, soak the diced onion in cold water for 5 minutes first, then drain well before adding.
3. Mince the jalapenos after removing the seeds and white ribs, which hold most of the heat; leave a few seeds in if you want extra spice. Add to the bowl along with the minced garlic.
4. Roughly chop the cilantro leaves, discarding the thickest stems, and add to the bowl. Use about 1/2 cup packed leaves, more or less depending on how much you like cilantro.
5. Squeeze in the fresh lime juice, straining out any seeds with your fingers. Fresh juice matters here; bottled lime juice tastes flat and slightly metallic in a raw salsa.
6. Sprinkle in the salt and cumin, then stir everything together with a spoon until evenly combined. Taste and add the pinch of sugar if the tomatoes taste too acidic.
7. Let the salsa sit at room temperature for at least 15 minutes before serving. This resting time lets the salt draw out the tomato juices and lets the flavors meld into something more cohesive than a fresh chop.
8. Taste again after resting and adjust: more salt if it tastes flat, more lime if it tastes dull, more jalapeno if you want more heat. The salsa should taste bright and balanced, not one-note.
9. For a smoother, restaurant-style salsa, pulse half the mixture in a food processor 3 to 4 times, then stir it back into the chunky half. Do not over-process or it turns into a puree.
10. Serve immediately with tortilla chips, or spoon over tacos, grilled chicken, or scrambled eggs. The salsa is at its best within the first few hours of making it.
11. Store leftovers in an airtight container in the refrigerator for up to 3 days. The tomatoes will continue to release liquid, so give it a stir and drain a little excess liquid before serving again.
12. Do not skip seeding the tomatoes; skipping this step is the most common mistake and results in a watery, diluted salsa that pools liquid on the plate.

Nutrition

Calories	18
Protein	0.7 g
Fat	0.2 g
Carbs	4.0 g
Fiber	1.0 g
Sodium	150 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.