The key to a well-balanced salsa—apart from picking the right tomatoes—is pickling the onions in lime juice. This recipe can be combined with mashed avocados to make an outstanding guacamole. Serve as a dip for chips or spoon as salsa over grilled fish or fowl.
Yield: 1 quart
1 cup small-diced red onions
2 tablespoons fresh lime juice
2 teaspoons salt
½ teaspoon fresh-ground black pepper
4 pounds tomatoes, peeled, seeded, and cut into small dice
1 teaspoon minced or pressed garlic
2 tablespoons minced and seeded jalapeño peppers
½ cup finely chopped cilantro
1. Combine the red onions with the lime juice, salt, and pepper in a medium, nonreactive bowl. Cover and set aside for 20 minutes while preparing the other ingredients.
2. Combine the tomatoes, garlic, jalapeños, and cilantro in a medium bowl. Add to the onions and serve immediately.