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Classic Salsa Fresca

Sample this most basic salsa and you’ll be hooked for life. It will keep for a couple of days in the refrigerator but is at its best when freshly made. Omit the jalapeno, if you like, for a sting less variation.

Salt will draw excess moisture from the tomatoes, making the salsa watery as it sits. The salsa is delicious without it, but if you add salt, do so just before serving.

Ingredients:

• 2 ripe tomatoes (about 1 lb. total), cored and chopped
• 1/2 yellow onion, minced
• 1/2 cup coarsely chopped cilantro
• Juice of 1 lime (about 1/4 cup)
• 1/2 jalapeno or Serrano chili, cored, seeded and minced
Salt (optional)

Cooking Instructions:

In a large bowl, combine the tomato, onion, cilantro, limejuice and chili. Toss gently to mix well. Season to taste with salt, if you like. Serve at room temperature or chilled.