- 3 ripe tomatoes
- 1 jalapeño, seeded and diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 clove garlic, minced
- Kosher salt
If you have good tomatoes, nothing could be simpler or better than a fresh salsa to dollop onto tacos, serve with grilled meat and fish, or just scoop up with chips.
Dice the tomatoes, and place them in a medium bowl, saving as much of the juices as possible.
Add the jalapeño, cilantro, lime juice, and garlic, and season with salt to taste. Cover and refrigerate for at least an hour.
Reprinted by permission of Straight Up Tasty: Meals, Memories, and Mouthfuls from My Travels by Adam Richman, Clarkson Potter, an imprint of Penguin Random House. Copyright © 2015.