Fresh Salsa

Steps

1. Core the tomatoes and cut them in half horizontally. Gently squeeze out the seeds and excess liquid over the sink — this prevents watery salsa. Dice the seeded tomatoes into roughly 1/4-inch pieces.
2. Dice the white onion finely. If the raw onion flavor is too sharp for your taste, soak the diced onion in cold water for 5 minutes and drain — this removes the harshest bite while keeping the crunch.
3. Seed the jalapeño by slicing it in half lengthwise and scraping out the seeds and white membrane with a spoon. Mince finely.
4. Combine the tomatoes, onion, jalapeño, cilantro, lime juice, and sea salt in a bowl. Stir gently to combine without crushing the tomatoes.
5. Let the salsa rest for at least 10 minutes before serving. This resting time allows the salt to draw out the tomato juices and the flavors to marry. Taste and adjust salt and lime before serving.

Why It Works

Seeding the tomatoes before dicing removes the watery pulp that dilutes most homemade salsas, giving you a chunky salsa that holds up on a chip without running everywhere. The brief rest after mixing allows the salt to draw out just enough juice to create a flavorful liquid at the bottom of the bowl, while the lime juice brightens every ingredient and slows oxidation of the onion and cilantro.

Tips

• Variation. Add 1/2 cup diced mango or pineapple for a tropical version, or char the tomatoes and jalapeño under a broiler for 5 minutes before chopping for a smoky, roasted salsa.
• Storage. Store in a glass container — plastic absorbs odors and can stain from the tomato. The salsa actually improves on day two as the flavors develop further.
• Heat control. All of the jalapeño’s heat lives in the seeds and white membranes. For a mild salsa, remove them completely. For a fiery version, leave half the seeds in. Always taste a small piece of the jalapeño before adding — heat levels vary dramatically between individual peppers.