The trick to any good salsa is dicing your ingredients as tiny as possible. Also, if you happen to have flowering cilantro (because yours has gone to seed) it works just as well.
|1/2||red onion, finely minced|
|4||Early Girl tomatoes, diced|
|1/2||bunch of cilantro, chopped|
|1/2||jalapeño, chopped finely|
|–||flowering cilantro to garnish|
|–||pinch of salt|
Place minced onions in a bowl, sprinkle with salt, add lime juice and set aside to allow to soften.
Next, core your tomatoes and cut them in half along the equator. In a separate bowl, squeeze out the tomato juice and seeds. You can reserve this for seed saving.
Dice the tomatoes, combine with onions, and add cilantro. Before you add the jalapeño, cut off a small portion and try it first. Once you know how hot the pepper is, finely mince and add as much as you’d like. Remember, seeds are the hottest part of the pepper.
Stir to evenly mix ingredients and chill. Just before serving, taste for seasoning and adjust if needed.