Preparation:
Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight.
*Note: I peel the tomatoes first and then put them through a grinder or chop by hand. The jalapenos definitely are better when ground, as if you don't mince them fine enough, you have "hot spots" in the salsa. Three to four jalapenos make this a hot salsa. For mild, I would try adding one jalapeno pepper with the seeds removed. Let it sit overnight and taste. If too hot, add more chopped tomatoes and more cilantro. Definitely let it chill overnight; much better |
