| Yield | |
|---|---|
| Source | Everyday Food, July/August 2006 |
| Prep time | 15 minutes |
| Yield | |
|---|---|
| Source | Everyday Food, July/August 2006 |
| Prep time | 15 minutes |
| 3⁄4 | Pound | Plum Tomatoes (cored, halved, and seeded) |
| 1⁄4 | Red Onion (minced) | |
| 1⁄2 | Jalapeno (minced) | |
| 1 | Clove | Garlic (minced) |
| 1⁄4 | Cup | Cilantro (chopped) |
| 1⁄2 | Lime (zested and juiced) | |
| 1⁄2 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Ground Black Pepper |
Chop tomatoes into 1/4 inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice/zest; season with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days.