It seems the secret is a larger ratio of onion to tomatoes. Specifically a sweet onion, but you can use any kind you like. Walla Walla onions are in season, and I used a huge one. I weighed it with my food scale and it came out to 1 lb 12 oz.
Also I always scoop out the seeds in the tomatoes. This step is not necessary, but I don't like the extra juice if they are left in. I like my salsa more chunky, less watery. Ideally I would use tomatoes from my garden, but they aren't quite ready yet.
Another extra step I take is pulling the cilantro leaves off their stem before chopping and adding to the salsa. I think the stems have a sharper, greener taste that I do not like biting into. I make my salsa mild, but if you want a little more kick just add more jalapeno pepper.
Here is my recipe, but feel free to tweak it. One of the awesome things about this salsa is you can create so many different flavors with just a few changes. Let me know how it turns out!
- One huge sweet onion (or 2-3 medium onions) chopped finely
- Five medium sized tomatoes (tomatoes on the vine at the grocery store) diced
- Two large handfuls of cilantro leaves, chopped or minced. Usually one whole bunch from the store will do it.
- Half a jalapeno pepper, minced.
- Juice from one lime
- 3-5 garlic cloves, minced
- salt and pepper to taste
Let the salsa sit in the refrigerator for about two hours to allow the onion to mellow and flavors to meld together.
Salsa will keep in the refrigerator in an air-tight container for roughly 3-5 days, if it even takes that long to eat it!
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