Simple No-Cook Tomato Salsa

This is an especially easy no-cook salsa that can be served with tortilla chips, nachos, quesadillas, or various types of Mexican fare. Corn kernels and a pinch of ground cumin can be added if desired. I made it to serve with the stuffed jalapeño peppers I plan to make tomorrow. Served chilled or at room temperature.

Simple No-Cook Tomato Salsa

Recipe by Lisa Turner Cuisine: Mexican Published on September 4, 2007 Simple, fresh and vibrant tasting tomato salsa with no fuss and no cooking Preparation: 10 minutes Print this recipe Ingredients: 1 large tomato, finely diced 2 small shallots, finely chopped 2 to 3 jalapeños or green chilies, seeded and finely chopped 1/2 teaspoon sea salt 2 tablespoons fresh cilantro, finely chopped juice from 1/2 lime (1 tablespoon) Instructions: Combine the ingredients in a small bowl, mix well, and let stand for at least 10 to 15 minutes before serving to let the flavors mingle. Serve chilled or at room temperature. Refrigerate leftover salsa in a covered container for up to 2 days. Makes approximately 2 cups