I make salsa all the time, even when I have only one tomato laying around; this recipe scales so easily. Once you become familiar with the ratio of ingredients and how simple it is, you’ll be making salsa all the time too.
5 – 6 Tomatoes
1/3 Onion (any color)
1/2 – 1 Jalapeno (and/or a few cloves of garlic)
Cilantro (about 15 stems)
1/2 Lemon or Lime (1 tablespoon Juice)
1 Avocado (optional)
1. Chop tomatoes, onion, cilantro, jalapeno and avocado. Some jalapenos are spicier than others, so I usually start out with half and add more later if I want more kick. You can leave out jalapenos completely if you don’t want any spice. And if you like the flavor of garlic, add a few cloves, minced.
2. Place the chopped tomatoes, onions, jalapeno and cilantro into a bowl (save the avocado for later) and mix. Season with the juice of 1/2 lemon (just under a tablespoon of juice) and a dash of salt. Mix again and taste. If needed add another dash of salt, mix, taste, repeat. The amount of salt really depends on your personal taste and the flavor of the tomatoes, but should usually be between 1/8 to 1/4 teaspoon in total.
3. After getting the seasoning in order, stir in the avocado and serve. I save the avocado for last so it doesn’t get too bruised from all the mixing in step 2.
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