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This is simple! Dice up the tomatoes removing most of the seeds, it does not have to be perfect but if all the seeds and liquid end up in your salsa it will be a little to watery.
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Next give the onion a nice small dice and micro plane the 3 cloves of garlic into the bowl. If the garlic is really week or strong you will want to adjust the amount. Rinse, dry, and chop the cilantro into the bowl.
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Seed the jalapenos and remove the ribs. If you like hot feel free to add extra jalapenos or step up to a spicier pepper. Add half the juice and zest of the lime. Add at least ½ teaspoon of the salt and ¼ teaspoon of ground pepper. Ground cumin is a favorite flavor of mine so I will start with about ½ teaspoon and adjust from there. Let rest at least an hour or two in the fridge for best flavor, stir and adjust spices before serving.