I cut 4-5 ripe, but firm tomatoes into small pieces, add fresh cilantro (I use a kitchen scissor to cut it up)
A medium onion (the one pictured came from the Mar Vista Farmer’s market and I only used half)
And diced jalapeño peppers, seeds and all, with salt to taste.
Use as many peppers as you like – especially if you like it hot. I don’t use lime juice like many recipes call for. It’s perfect with fresh tortilla chips or barbecued carne asada on a hot summer day.
Recipe by our Farmer of the Week: Susan Klos