This is the kind of salsa that disappears before dinner is ready. It is bright, a little smoky if you want it to be, and simple enough to make while people are standing around the island asking what they can do to help.
The trick is balance: enough lime to wake it up, enough salt to make the tomatoes taste like themselves, and enough jalapeno to give the bowl a little personality.
Ingredients
- 5 ripe Roma tomatoes, quartered
- 1 can fire-roasted tomatoes, drained
- 1/2 white onion, roughly chopped
- 1 jalapeno, seeded for mild or left whole for heat
- 1 small handful cilantro
- 2 garlic cloves
- Juice of 1 lime, plus more to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon cumin
Method
- Add onion, jalapeno, garlic, cilantro, lime juice, salt, and cumin to a blender or food processor. Pulse until finely chopped.
- Add the fresh tomatoes and fire-roasted tomatoes. Pulse until the salsa is loose but still has texture.
- Taste and adjust with more lime, salt, or jalapeno. Let it sit for 15 minutes before serving so everything settles together.
Serve with tortilla chips, spoon over tacos, or keep it in the fridge for eggs the next morning.