Fresh Tomato Salsa

Firm, juicy diced tomatoes mixed with the brightness of red onion. Sharp lime acidity binds everything together, lifted by a touch of chili heat.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 92
• Protein: 2 g
• Carbs: 11 g
• Fat: 4 g

Ingredients

• 4 piece Round tomato ( seeded and finely diced )
• 1 piece Red onion ( finely minced )
• 1 piece Hot chili pepper ( seeded and chopped )
• 20 g Fresh cilantro ( chopped )
• 2 tbsp Lime juice
• 1 tbsp Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 piece Garlic optional ( very finely minced )
• 1 piece Jalapeño Pepper ( seeded and finely chopped )

Instructions

1. Tomato preparation

   Cut the tomatoes in half, remove the seeds and vegetation water. Cut the flesh into regular cubes of about 5mm. The texture should remain firm to the bite.

2. Chopping and mixing

   Finely chop the red onion, garlic, chili, and jalapeño pepper. Coarsely chop the coriander. Mix everything in a mixing bowl with the lime juice and olive oil.

3. Seasoning and resting

   Add the fleur de sel at the last moment to prevent the tomatoes from releasing too much water. Let rest for 10 minutes in a cool place so the flavors can diffuse.

Chef's tips

• If your tomatoes are too watery, let the dice drain for 5 minutes in a sieve before mixing.
• Never blend salsa in a food processor, you'll get a nasty puree instead of a chunky salsa.

Storage

Keep for 24 hours in the refrigerator. Beyond that, tomatoes lose their texture and soften.