The salsa can be prepared up to 12 hours ahead of time, covered and refrigerated. And it can be eaten with anything you want to try it with!
1 pound ripe tomatoes, about 3 cups, halved, cored, seeded (optional) and chopped
1/2 cup white onion, finely chopped
1 jalapeño or serrano chile, finely chopped, or more to taste (seeding is optional)
1/2 cup cilantro, rinsed, drained, lower part of the stems removed, roughly chopped
2 to 3 tbsp fresh lime juice, more or less to taste
2 tbsps olive oil, optional
1 tsp kosher or sea salt, or more to taste
Place all of the ingredients in a bowl, toss well and serve.
Copyright © Pati Jinich
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