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2 to 3 medium-sized fresh tomatoes (1 lb. to 1 1/2 lb.), stems removed and finely diced
1 jalapeño pepper (stems, ribs and seeds removed), finely diced
1/2 red onion, finely diced
Juice of 1 lime
1/2 cup chopped cilantro
Salt and pepper, to taste
Oregano and/or cumin, to taste (optional)
Start by dicing 2 tomatoes. Prepare the jalapeño. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the peppers over a small plate or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few seeds for heat.
Combine all of the ingredients in a medium bowl. Taste. If the peppers make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the jalapeño or add some ground cumin.
Let sit for an hour for the flavors to combine. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Makes approximately 3 to 4 cups