6-7plum or Roma style tomatoesother varieties work as well see note below
1/2onion
1/2greenyellow, or orange sweet pepper
1/2 to 2cayenne or jalapeno peppers
2clovesgarlic
3tbspchopped cilantro or parsley
1tbsplime juice
1tspground cumin
1/2tspground coriander
salt and pepper to taste.
Instructions
Wash tomatoes.
Slice tomatoes in half and remove seeds to limit the amount of liquid in your salsa.
Dice tomatoes and toss in bowl.
Chop onion, sweet peppers and hot peppers into small pieces and add to tomatoes.
Mince garlic, add to tomatoes and combine all ingredients.
Add cilantro/parsley, lime juice, cumin, coriander, salt and pepper.
Mix well.
Taste and adjust seasoning.
Enjoy immediately. Remaining salsa can be covered and stored in the refrigerator. Drain any liquid that accumulates.
Notes
I have used all types of tomatoes for fresh salsa - beefsteaks, heirloom, cherry, indigo, black and yellow tomatoes. They're all delicious! By taking out the seeds and surrounding liquid, you'll get great results. Plum or Roma style tomatoes are usually recommended for salsa because they have more flesh and fewer seeds.