1 jalapeño chili – seeded (seeds reserved and minced; see note) flesh minced (about 2 Tbsp.)
1/4 cup minced red onion
1 small clove garlic, minced
1/4 cup chopped fresh cilantro leaves
1/4 tsp table salt
Pinch ground back pepper
2-6 tsp. lime juice from 1-2 limes
sugar
Directions
Set large colander in large bowl. Place tomatoes, cut – in colander and let drain 30 minutes. As tomato drains, layer jalapeno, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeno seeds, sugar, and additional lime juice to taste.
Before you begin:
Heat varies from jalapeno to jalapeno, and because much of the heat resides in the seeds, we suggest mincing the seeds separately from the flesh, then adding minced seeds to taste. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes. The salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving. The salsa is perfect for tortilla chips, but it’s also a nice accompaniment to grilled steaks, chicken, and fish.
