Michael Symon’s Salsa Fresca

This is nothing complicated . . . just a reminder of the approximately proportions for a fresh salsa!

Michael Symon’s Salsa Fresca    4 servings

2 large tomatoes, small dice or equivalent amount of cherry or grape tomatoes, diced 

1 jalapeño, minced (ribs and seeds removed if you’d like less heat)

1 small red onion, minced

1/4 cup chopped fresh cilantro

Juice of 2 limes

Extra-virgin olive oil

Kosher salt and freshly cracked black pepper

1. Add the tomatoes, jalapeño, onions, cilantro and lime juice to a bowl and mix to combine.
2. Add 2 tablespoons olive oil and season with salt and pepper.
3. Let sit at room temperature for at least an hour for all the flavors to come together.