Salsa
A, versatile dip that pairs beautifully with chips,, grilled meats, and fresh vegetables. This version focuses a tomato-based salsa with fresh herbs and a touch of heat for balance.
Ingredients
- 4 ripe tomatoes, finely chopped
- 1 red onion, chopped
- 1 jalape or serrano, minced (seeds removed for less heat)
1/2 cup fresh cilantro, chopped - Juice of 1 lime
- 1 clove garlic, minced
- /2 salt
- 1/4 teaspoon black pepper
- Optional / teaspoon sugar or honey to acidity
Method
- Combine tomatoes, onion,apeño, garlic in a medium bowl- Stir in cilantro, lime juice, salt, and.
- Mix and taste; salt or lime as needed.
- Let the rest for 10–15 minutes to allow flavors to meld before serving### Variations
- Mango Salsa: replace half of the tomatoes with diced ripe mango and add a pinch of chili powder for a tropical.
- Roasted Tomato Salsa: roast tomatoes and onions charred for a deeper, smoky.
- Pico Gallo: skip the liquid components and serve a chunky, fresh-c version with minimal moisture.
Pairings
- Tortilla chips, grilled, or cucumber
- Tacos,itos, or quesadillas
- Grilled fish or chicken for a bright, finishing condiment
Refrigerate in airtight container for up to 3 days.
- Let it come room temperature before serving for the best aroma and brightness.