Easy Weeknight Salsa

I LOVE fresh salsa. LOVE IT. One of my favorite salsa recipes is from the Mexican food guru, Rick Bayless. The recipe has you roast the some of the ingredients in the oven and then puree it all together. It’s WONDERFUL, but it’s a little time consuming. (Side note: I can point you to that particular recipe if you’d like it – just comment or email me!)

Anyway, a few nights ago, I needed fresh salsa something terrible but there was no way in heck that my wiry toddler and starving husband were going to afford me the time to chop and roast. Enter “Easy Weeknight Salsa”. Three minutes of chopping, 15 minutes in the fridge, and you’re off enjoying chips and salsa without a lot of hassle! This is really a basic Pico de Gallo – you’ll find this recipe in many home cooks’ repertoire, I’m sure, but it was too good and easy not to share!  Here’s how you do it:

Easy Weeknight Salsa

2 large tomatoes, diced
1/2 cup diced white onion
1/4 cup chopped cilantro
1 jalapeno, seeded and diced
1 Tbsp freshly squeezed lime juice
1/2 tsp kosher salt

1) Combine all ingredients in a bowl. Let stand 15-30 minutes so the flavors meld together. I like my salsa chilled, so I put it in the fridge to let it sit.

(Note: The salsa may get a little wet if you have any left over, but you can use a slotted spoon to get it out if you like! It’s still just as tasty!)

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