Start by dicing your Roma tomatoes. Remove the seeds for a less watery salsa, but if you’re in a hurry or don’t mind a bit more juice, go ahead and keep them in. Cut them into small pieces so the salsa scoops easily with chips. Tip: The fresher the tomatoes, the better the flavor. If your tomatoes are a little under ripe, let them sit on the counter for a day or two before using. Half a red onion is just the right amount to add that sharp, zesty bite without overpowering the rest. Dice it finely so you don’t end up with big chunks in one bite. If you’re sensitive to raw onion, soak the chopped pieces in cold water for 5–10 minutes, then drain. It takes the edge off and makes the flavor milder.
Slice the jalapeño in half and remove the seeds if you like things mild. I usually keep a few seeds in for a gentle kick. Finely dice the pepper so it blends nicely with everything else.Tip: Wash your hands after handling the jalapeño, so you don’t accidentally rub your eyes. Roughly chop the cilantro about 2 tablespoons' worth and toss it in. If you're someone who doesn't love cilantro you can skip it or swap it for a little parsley.
Juice one lime over the bowl, making sure to catch any seeds. The citrus brightens up all the flavors and gives the salsa that “can’t-stop-eating-it” taste.
Add ¼ tsp salt and ¼ tsp black pepper to start, then taste and adjust. Sometimes I add a pinch more salt depending on how juicy the tomatoes are.
Stir everything gently to combine. I like to let it sit for 5–10 minutes so the flavors have a little time to mingle. If you can wait longer, even better!
