You have many of the ingredients for the sweetest, freshest and most savory salsa in your share this week. I made this recently for a crowd and it was devoured and enjoyed even by those who purportedly don’t like spicy salsa. The jalapenos are so flavorful and subtly spicy.
2 large tomatoes, washed, cored and finely chopped or diced (or if using cherry tomatoes, quartered)
½ - 1 jalapeno, finely minced (de-seed the pepper if you’re unsure of your comfort with the heat level—my guess is that you can leave the seeds in, for at least part of it)
2 tablespoons, finely chopped red onion
1-2 tablespoons chopped, roasted poblano pepper (see note below) (optional)
¼ cup cilantro, well washed and dried and chopped
1 small clove garlic, minced and then mashed with some coarse salt and the side of a chef’s knife into a paste (or just mince)
Mix everything together well and adjust seasoning with salt. Serve with chips or with fish tacos or any kind of tacos or with quesadillas or as a side for grilled fish or vegetables or pretty much anything.