to 3 jalapeño peppers or serrano peppers,* seeded and minced
1/4
cup chopped fresh cilantro
1
small clove garlic, minced
2
tablespoons lime juice
1/8
teaspoon salt (optional)
1/8
teaspoon black pepper (optional)
*Jalapeño and serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
1. Cut tomatoes in half; remove seeds. Coarsely chop tomatoes.
2. Combine tomatoes, onion, jalapeño peppers, cilantro, garlic and lime juice in medium bowl. Add salt and black pepper to taste. Cover and refrigerate 1 hour or up to 3 days for flavors to blend.
Classic Salsa
