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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


  1. 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.
  2. Reserve some of the seeds from the peppers. They can be added to the salsa to increase the heat if necessary.
  3. 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.
  4. Refrigerate over night, or let sit for at least an hour before serving, to allow flavours to blend.


3-4 cups