Fresh Tomato Salsa with Jalapeño and Lime

Ingredients

0 of 8 out on the counter

• 6 medium ripe tomatoes (123 g each, 738 g), cored and diced
• ½ cup finely chopped white onion
• 2 jalapeños (14 g each, 28 g), stemmed, seeds kept, finely chopped
• 20 g fresh cilantro, leaves and tender stems, finely chopped
• juice of 1 lime
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp black pepper

All set! Everything is out. Time to bake.

Method

1. 1Core the tomatoes and dice them about ¼ inch. Put them in a sieve over a bowl, toss with the salt, and let them drain 10 minutes. Shake off the juice and discard it; the nutrition panel counts all the salt and the whole tomatoes, juice included; the drained juice is not eaten, so the true sodium is lower by an amount we have not measured.
2. 2While the tomatoes drain, stir the onion with the lime juice in a medium bowl and leave it 10 minutes. The lime takes the raw bite off the onion.
3. 3Add the drained tomatoes, jalapeños, cilantro, garlic powder and black pepper to the onion and lime. Fold gently until just mixed.
4. 4Eat it right away, or cover and chill. Taste a spoonful with something plain, such as a cucumber slice, before serving.
5. 5Do not leave it out more than 2 hours, or 1 hour if it is above 90 °F (CDC). Refrigerate leftovers in a covered container.