Nothing completes a great Mexican dish more than a side of freshly made salsa. And despite what you may think fresh salsa is incredibly easy to make; so easy that you’ll never go back to the jarred version again.
I love to use grape tomatoes for this dish since they are so sweet, have minimal seeds and easy to cut up. If you prefer you can use another type of tomato but you may want to remove some of the seeds before adding them to the bowl. The same goes for the jalapeño pepper. If you prefer a more fiery dish there isn’t any need to remove the seeds before mincing the pepper. You can also add an additional if you like (I usually do).
This salsa is perfect with tacos or fajitas, as a dressing for a salad or filling for an omelet or as a dip for tortilla chips. Actually, it is pretty darn good regardless of how you use it. Enjoy!
TOMATO & JALAPENO SALSA
1 quart grape tomatoes, quartered
1 jalapeño pepper, minced, more to taste
1 small shallot, minced
1 bunch cilantro,minced
1 lime, juiced
1/2 teaspoon sea salt
- Combine all of the ingredients in a small bowl, mixing well to combine.
- Refrigerate for at least 1 hour before serving.
- Stir well, add additional salt if needed and serve.
Yields: 1 1/2 cups