Last weekend we had fish tacos for dinner. I had made them once before, with a mango salsa, and we really enjoyed them.
Well, almost everyone.
While the fish was delicious, flakey with a hint of spice, my husband wasn't really jazzed by the mango salsa I had made. He said it was too sweet for him. And as someone who loves spicy food, he said he would've preferred a spicy salsa over a sweet one.
So last weekend, while I had mango salsa on my fish tacos, I made a tomato salsa for my husband.
And it was a hit.
Not only did he heap the salsa onto his tacos, but he's been eating the leftover salsa with corn chips. I can only imagine how much of a hit it will be when I get the tomatoes fresh from the farmers' market. Perfect for summertime gatherings.
Homemade Fresh Salsa
Original Recipe from Country Cooking
- 2 vine-ripe tomatoes, seeded and diced
- 1 jalapeño pepper, diced
- 1 clove garlic, minced
- 1/2 small red onion, diced
- 1 lime, juiced
- 1 handful cilantro, chopped
- Salt and pepper to taste
- Combine ingredients in a bowl. Cover and refrigerate until ready to serve.
Notes from the Chef:
- I use a melon baller to seed the tomatoes. I find it's the least messy method.
- I use a grapefruit spoon to seed the jalapeño pepper. Scrapes it out without getting any seeds on my hands.
- If you like more heat in your salsa, swap out the jalapeño for a pepper with more heat.