Ingredients
- 1 pound ripe tomatoes, cored and finely chopped
- 3 tablespoons finely chopped red onion
- 1/4 cup lightly packed fresh cilantro, chopped
- 1/2 jalapeño chili, stemmed, seeded and minced
- 2 teaspoons white vinegar
- 2 teaspoons extra-virgin olive oil
- Kosher salt
Directions
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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.