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|2-3||medium sized fresh tomatos (1-1½lbs), stems removed, finely diced|
|½||red onion, finely diced|
|1||jalapeno chili pepper (stems, ribs, seeds removed), finely diced|
|1||serano chili pepper (stems, ribs, seeds removed), finely diced|
|Juice of one lime|
|½||cup chopped cilantro|
|Salt and pepper to taste|
|Optional: oregano or cumin to taste|
- Be careful handling the peppers, use a fork or a paper towel while chopping to protect your hands. Wash your hands thoroughly with soap and hot water and avoid touching your eyes for several hours.
- Reserve some of the seeds from the peppers. They can be added to the salsa to increase the heat if necessary.
- Combine everything in a bowl. Taste and adjust the heat by adding some reserved pepper seeds to increase the heat or some additional chopped tomatoes to reduce the heat.
- Refrigerate over night, or let sit for at least an hour before serving, to allow flavours to blend.