Ingredients
- 3 tablespoons finely chopped onion
- 2 small cloves garlic, minced
- 3 large ripe tomatoes, peeled
- and seeds removed, chopped
- 2 hot (or mild) chile peppers
- 2 to 3 tablespoons minced cilantro
- 1 1/2 to 2 tablespoons lime juice
Directions
- Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Then cool
- Combine onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and freshly ground black pepper, to taste
- Refrigerate for at least 2 hours to blend the flavors
- Serve as a dip or a condiment with Mexican style dishes. Can be refrigerated for up to 5 to 7 days
- Tip: Plum tomatoes are an excellent choice for salsa. They are firmer and have fewer seeds, and they're easier to dice.
Source: https://www.thespruce.com/
