Salsa fresca is one of the classics included in Peggy Fallon’s book Great Party Dips; terrific on chips, but could also be a nice addition to grilled chicken or shrimp.
Ingredients
- 1 1/2 pounds tomatoes vine-ripened, seeded and cut into 3/8-inch dice
- 1/3 cup white onion finely chopped
- 1/4 cup cilantro chopped
- 1 teaspoon jalapeño pepper seeded and finely chopped
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
Servings:
Instructions
- In a medium bowl, combine the tomatoes, onion, cilantro, jalapeño, lime juice, and salt. Toss gently to blend.
- Transfer to a serving bowl, cover with plastic wrap, and let stand at room temperature for 30 minutes to allow the flavors to develop, or refrigerate for up to 8 hours. Return to room temperature before serving.
