Ripe tomatoes: 4 large, diced (for a smoother salsa, you can use canned tomatoes)
Red onion: 1 medium, finely chopped
Garlic: 2 cloves, minced
Jalapeño peppers: 2, seeded and finely chopped (adjust according to your heat preference)
Fresh cilantro: 1/2 cup, chopped
Lime juice: From 2 limes
Ground cumin: 1/2 teaspoon
Salt: to taste
Pepper: to taste
Optional for added flavor: 1 teaspoon of sugar, a pinch of smoked paprika, or a splash of apple cider vinegar
Instructions
Prepare the Tomatoes:
If using fresh tomatoes, blanch them in boiling water for about 30 seconds, then transfer them to ice water. Peel, seed, and dice the tomatoes. For a chunkier salsa, skip the peeling and seeding.
Combine Ingredients:
In a large bowl, combine the diced tomatoes, finely chopped red onion, minced garlic, chopped jalapeño peppers, and chopped cilantro. Mix gently but thoroughly.
Season:
Add the lime juice, ground cumin, salt, and pepper to the bowl. If using, also add the sugar, smoked paprika, or apple cider vinegar at this time. Mix well to combine all the flavors. Taste and adjust seasoning as needed.
Let It Marinate:
Cover and let the salsa sit at room temperature for about 30 minutes to allow the flavors to meld together. For a colder salsa, refrigerate for at least 1 hour before serving.
Serve:
Give the salsa one final stir before serving. Serve with tortilla chips, over tacos, or as an accompaniment to grilled meats or fish.
