Fresh Tomato Salsa

For more heat, include the jalapeño seeds and ribs when mincing. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes. The salsa can be made 2 to 3 hours in advance, but hold off adding the lime juice, salt, and sugar until just before serving. This salsa is perfect for tortilla chips, but it’s also a nice accompaniment to grilled steaks, chicken, and fish.

1. Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer onion, cilantro, jalapeño, and garlic on top.
2. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
3. Transfer tomato mixture to bowl. Add 2 teaspoons lime juice, salt, and pepper and toss to combine. Add sugar to taste and additional lime juice to taste before serving.