- Finely chopped onion – 3 tbsp
- Garlic – 3 small cloves (minced)
- Ripe tomatoes (peeled, seeds removed, and chopped) – 3
- Chile peppers (hot or mild, chopped) – 2
- Chopped cilantro – 2 to 3 tbsp
- Lime juice – 1.5 to 2 tbsp
- Salt and pepper – to taste
Steps to prepare
Take together all the ingredients.
Take chopped onion and garlic in a strainer. Pour 2 cups of boiling water over them and then let drain thoroughly. Discard the water and allow the chopped onion and garlic to cool.
Add chopped tomatoes, peppers, cilantro, and lime juice to the chopped onion and garlic. Now add salt and freshly ground pepper, according to the taste.
Refrigerate it for at least 2 hours to blend the flavors.
Finally serve as a dip or a condiment with Mexican style dishes. You can refrigerate it for up to 5 to 7 days.
Points to be noted
- Hot or mild Chile peppers should be used in salsa. Jalapeno peppers, serrano, Anaheim, and New Mexican taste good in salsa.
- If you want to have a spicy salsa, keep a few pepper seeds in the mixture. But, if you want a milder salsa, remove all the pepper seeds and ribs.
- Take plum tomatoes for salsa, since they have less seeds and are firmer. Moreover, they are easier to dice.
- Tomatoes release juice when salsa is refrigerated. Drain the salsa prior to serving so that it does not have much liquid.
- You can add parsley instead of cilantro.
- To add additional texture and color, add about a few tablespoons of drained and rinsed black beans and a few tablespoons of cooked corn kernels.