Ingredients:

  • 3 cups Roma tomatoes, seeded and finely diced
  • 1/2 cup white onion, finely diced
  • 1/4 cup fresh jalapeño, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 1 tsp red wine vinegar
  • 2 cloves garlic, minced into a paste
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Dice the tomatoes, onions, and jalapeños into uniform 1/4-inch pieces. If the tomatoes are exceptionally juicy, place the diced pieces in a mesh strainer for 2 minutes to remove excess seeds and water.
  2. In a mixing bowl, whisk together the lime juice, red wine vinegar, olive oil, minced garlic, salt, and pepper. Fold in the diced onions and jalapeños first, letting them sit in the acid for 2 minutes to mellow their raw bite.
  3. Gently fold in the diced tomatoes and chopped cilantro. Stir slowly to avoid crushing the tomato chunks.
  4. Let the salsa rest at room temperature for 10 minutes before serving to allow the flavors to fuse.