This fresh salsa is almost too simple to prepare, but so lovely over fresh grilled fish, a light Sunday morning omelet, or with tortilla chips and a beer. Jalapeño seeds add heat; if you want a milder salsa, remove the seeds.
6 – 8 servings
Ingredients
- 2 pints cherry tomatoes
- ¼ cup finely chopped fresh cilantro
- ½ cup finely chopped yellow onion
- 1 jalapeño, with seeds, finely chopped
- 3 tablespoons freshly squeezed lime juice
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Combine all ingredients in a bowl.
- Mix thoroughly and refrigerate.
