Two Tomato Salsa
Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.
YIELD
3 cupsPREP
15 minCOOK
20 minREADY
15 minWhy settle for one kind of tomato when two is so much better?
Ripe Roma tomatoes bring the sweet, juicy base while green tomatoes add a tart, firm crunch that gives this salsa a texture and flavor you won’t find in a jar.
Diced green bell pepper, red onion, jalapeno, fresh cilantro, garlic, and a squeeze of lime pull it all together in about 15 minutes flat.
Serve it with corn chips for snacking, spoon it over grilled fish or chicken, or just eat it straight from the bowl. No judgment here.
Kitchen Tips
- Use the firmest green tomatoes you can find for the best crunch and tang
- Seed the jalapeno for milder heat, or leave the seeds in if you like it fiery
- Fresh lime juice is non-negotiable. Bottled just won’t hit the same
- Let the salsa sit for 15 to 20 minutes before serving so the flavors meld
- Use a slotted spoon when serving to keep excess liquid in the bowl
Ingredients
Directions
Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled.
Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish.
Comments
