Yield: 1 cup
- 3 medium tomatoes, seeded and diced small
- 2-3 green onion, thinly sliced
- 1/2 Jalapeño or Serrano pepper, minced
- 2 tablespoon minced cilantro (optional)
- Salt to taste
Combine all ingredients in medium bowl and serve.
Ingredients can be placed in a small blender (the mini pro by Cuisinart is great) and pulsed quickly. This adds some liquid but still leaves the salsa chunky.
Salsa can be stored in a glass container in the refrigerator for 3-4 days.