Summer Salsa: A Quick Fix

I'm sitting on my patio with my favorite chips and a bowl of fresh salsa. Life really doesn't get much better than this. Making homemade salsa doesn't need to be intimidating or require a lot of fancy ingredients.

Salsa is best made with the idea that it's a work in progress - taste after your base is made and add more of what your palate tells you. Depending on the ripeness and sweetness of ingredients at the time, I will add more or less of the lemon juice, kosher salt, etc. My rule of thumb is to start with a few tomatoes, but not all and add ingredients as I go - tasting once I have a base of all ingredients and then adding more or what I feel is needed.

I don't use a recipe, but buy the following ingredients:

Roma tomatoes
jalapenos
onions (I like to chop and mix a sweet onion and a white onion for depth of flavor)
cilantro
fresh lemon and/or lime juice
kosher salt

I will confess that I am a picky tomato eater. After washing my tomatoes, I slice them lengthwise and then in quarters if needed. I scoop out the seed pods and then rinse the tomatoes again. I dice them up and they make the base for my salsa.

I buy one sweet onion and one white onion and then dice and mix. I use this blend for many recipes as I find that it adds a bit more depth of flavor. If you only want to buy one, either works.

I use about one jalapeno to every 4 tomatoes.

I LOVE cilantro, and probably use more than most, but that's the beauty of tasting it as I'm making it. You can make salsa that makes your taste buds dance.
Finished product - ready to be served!