Salsa, like bruschetta, is another one of those things that is a “throw it all in there” kind of affair. Sometimes, if I have a lot of time, I actually peel the tomatoes. But not today.
- 4-5 medium tomatoes, chopped
- 1 medium onion, chopped
- 3-4 jalapenos, seeded and minced
- salt to taste
Mix all together. Let it sit for a couple hours before serving with chips. You could also add a can of black beans (drained) or some corn to this if you have some. A couple dashes of Tabasco probably wouldn’t hurt either.
Note that if you don’t remove and discard the seeds, your salsa will get super runny. I like to take all this runny stuff at the end of the salsa batch, freeze it, and add it to my next pot of chili or other tex mex type soup.