Ingredients:

  • medium ripe Roma Tomatoes, cored and finely diced
  • /2 cup finely diced White Onion
  • /2 cup packed Fresh Cilantro, roughly chopped
  • to 2 medium Jalapeño Peppers, seeded and minced (adjust for heat)
  • tablespoons Fresh Lime Juice
  • /2 teaspoon Kosher Salt (or to taste)
  • /4 teaspoon freshly ground Black Pepper

Instructions:

  1. Core and dice the Roma tomatoes into small, even pieces (about 1/4 inch). Place them immediately into the mixing bowl. If tomatoes are watery, gently press them with a paper towel to remove excess moisture before adding.
  2. Finely dice the white onion and mince the jalapeño(s). Add them to the bowl with the tomatoes.
  3. Roughly chop the fresh cilantro and add it to the mixture.
  4. Squeeze the fresh lime juice directly over the ingredients in the bowl. Sprinkle with kosher salt and black pepper.
  5. Gently fold all the ingredients together using a spatula or large spoon until just combined. Be careful not to mash the tomatoes.
  6. Taste a small spoonful. Adjust salt, lime juice, or jalapeño for your desired balance.
  7. Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the salt to draw out the flavours and mellow the raw bite of the onion.