Traditional Tomato Salsa

If you’re fortunate enough to have a vegetable garden, use the bounty of your local tomato harvest to prepare this recipe. Ripe, fragrant tomatoes are the key to a great salsa. Serve it with tortilla chips; as a topper for grilled fish, beef, pork, or chicken; or to fill quesadillas, burritos, or tacos.

Makes 3 1/2 cups

4 cups seeded and diced fresh tomatoes (3 large tomatoes)
1/2 cup small-diced sweet onion (about 1 medium onion) or green onions, white and light green parts thinly sliced
1/4 cup fresh lime juice
1/2 cup extra-virgin olive oil
2 small jalapeños, halved, ribs and seeds removed, and finely chopped
1/3 cup chopped fresh cilantro
1 teaspoon salt

Combine the tomatoes, onion, lime juice, olive oil, jalapeños, cilantro, and salt in a large bowl. Mix well, cover, and let sit at room temperature for 1 hour.

TD&N Nutrient Analysis (based on 2 tablespoons): Calories: 41; Total Fat: 4 g; Saturated Fat: 0.5 g; Polyunsaturated Fat: 0.5 g; Monounsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 91 mg; Carbohydrates: 2 g; Fiber: 0 g; Protein: 0 g

— Recipe by Laura Pensiero, RD