Quick Mexican Tomato Salsa is a perfect summer food: fresh, spicy, and casual. While it is easy to be seduced by the beautifully packaged jars of salsa lining the grocery shelves, nothing beats the flavor of homemade. Quick Mexican Tomato Salsa is a breeze to make, and this simple salsa lets the quality of the ingredients come through without the need for gimmicky "new" flavor combinations. It is tomato season, and this is our favorite summer salsa. Quick Mexican Tomato Salsa is adapted from one of Paul's favorite cookbooks: Food of the Americas by Fernando and Marlene Divina.
Serves: 4 as a side dip
- 3 ripe tomatoes, cored, finely chopped (approximately 2 cups)
- 1/2 cup finely chopped red onion (about half a medium onion)
- 1/4 cup fresh cilantro, washed, roughly chopped
- 1 tablespoon jalapeno, finely minced
- 1 lime, juiced
- 1 tablespoon canola oil
- 1/2 teaspoon kosher salt
- Combine ingredients in a mixing bowl, stir to combine. Taste, and adjust the lime juice and/or salt to your preference.