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Salsa Fresca

Salsa Fresca

By Diane UngerJune 8, 2020

  • Makes
    2 Cups
  • Cook Time
    30 minutes
Ingredients
  • 1

    pound ripe tomatoes, cored and finely chopped

  • 3

    tablespoons finely chopped red onion

  • ¼

    cup lightly packed fresh cilantro, chopped

  • ½

    jalapeño chili, stemmed, seeded and minced

  • 2

    teaspoons white vinegar

  • 2

    teaspoons extra-virgin olive oil

  • Kosher salt

In a medium bowl, stir together the tomatoes, onion, cilantro, jalapeño, vinegar, oil and 1 teaspoon salt. Let stand at room temperature for 15 minutes. Using a slotted spoon, transfer the salsa to a serving bowl, leaving behind the liquid. Taste and season with salt.

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