Categories: Mexican, Salads

Ingredients

• 3/4 pound ripe Roma tomatoes diced (about 1 1/2 cup) *SEE NOTE
• 1/2 teaspoon Kosher salt
• 1/4 cup onion diced (white or red)
• 1 large jalapeno pepper minced (remove seeds and membranes)
• 1/3 cup finely chopped cilantro
• 1 tablespoon fresh lime juice (juice from one lime)

Directions

1. *NOTE: Sprinkle salt over the diced tomatoes and gently toss. Transfer the tomato/salt mixture to a medium sized, fine mesh strainer set over a slightly lager bowl. Allow tomato juice to drain for 30 minutes. Discard liquid.

2. In a medium bowl, combine the drained tomatoes, onion, chilies, cilantro and lime juice. Mix gently and season to taste with salt and lime juice.

3. Best eaten within 4 hours, but will keep up to 3 days in a sealed container in the fridge.

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