- 4 roma tomatoes
- 1 small white onion or to taste
- 1 jalapeño
- 1 to 2 cloves garlic
- 1 cup cilantro chopped, packed loosely, about ½ of a bunch
- ¼ cup lime juice from about 2 limes, or to taste
- kosher salt to taste
Finely dice the tomato into evenly sized pieces.
Finely dice the onion.
For a milder salsa, devein and deseed the jalapeño by slicing it lengthwise and using a spoon to scoop out the interior. For a spicier salsa, remove some of the seeds but leave the membrane intact. Finely dice the jalapeño.
Mince the garlic.
Add the tomato, onion, jalapeño, garlic, and finely chopped cilantro to a large mixing bowl. Squeeze over the lime juice and season with salt.
Taste for seasoning and serve or let sit in the fridge for 30 minutes to a few hours to let the flavors meld before serving.
General
- If you find your pico is too watery, you can remove the seeds from your tomatoes before you dice them. This will lower the overall moisture content of the dish.
- If you find the salsa is too acidic for your taste, try adding a pinch of sugar or a tiny squeeze of honey. This bit of sweetness will help balance the acidity and heat of the salsa.
- Depending on how spicy you like your salsa, you can devein the jalapeno. If you're leaving the membrane of the pepper intact, try to remove some of the seeds with a spoon or paring knife as the texture is better.
Storage
- Fridge Store your salsa in an airtight container in the fridge for 3 to 4 days.
- Freezer I don't recommend freezing this recipe.
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 4mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 14mg | Calcium: 11mg | Iron: 0.2mg