WHY THIS RECIPE WORKS: Brightly flavored, relish-like salsa fresca (or salsa cruda) accompanies a wide variety of Mexican dishes, so we set out to create a versatile, chunky salsa that emphasized the tomatoes. To solve the problem of watery salsa, we drained diced tomatoes in a colander. For a streamlined mixing process, we layered the other ingredients on top of the tomatoes while they drained, then stirred everything together in a bowl. We finished the salsa with lime juice (which tasted more authentic—and better— than lemon juice), salt, and sugar. Serve with homemade chips.
Makes about 3 cups
INGREDIENTS:
- Salt and pepper
- Sugar
INSTRUCTIONS:
- Place tomatoes in colander and let drain for 30 minutes.
- As tomatoes drain, layer onion, cilantro, jalapeño, and garlic on top.
- Shake colander to drain excess juice, then transfer vegetables to serving bowl. Stir in lime juice. (Salsa can be refrigerated for up to 3 hours.)
- Add reserved jalapeño seeds to increase heat as desired. Season with salt, pepper, sugar, and extra lime juice to taste before serving.
