2 cups diced firm tomatoes (6-7 large roma tomatoes)
2 jalapeno peppers
1 medium diced white onion
2 cloves of garlic, peeled and minced
1/2 cup fresh, chopped cilantro
juice from 2 limes
1 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Instructions
Cut each tomato in half and use a grapefruit spoon to gently scoop out and discard pulp and seeds. Use a knife to FINELY dice the tomatoes into pieces about 1/16th inch thick. Transfer tomatoes to large glass bowl. Cut jalapenos in half and scrape out seeds and membrane, finely dice the flesh of the peppers and add to diced tomatoes. You can save the seeds to add to salsa if extra heat is wanted. Finely dice onion and add to mixture. Chop fresh cilantro add to mixture. Add lime juice and olive oil..gently toss with spatula or wooden spoon. Add salt and pepper.
Allow salsa to "rest" at room temperature for about 15 minutes. The salsa should be consumed within 2 hours of making, after which it can become watery and oniony and lose its crunch and fresh, bright flavors.