I fix this every season after harvest.
- 3 cups seeded Roma tomatoes, cubed
- 1/2 cup chopped red onion
- 1 chopped green onion
- 1 clove garlic, chopped
- 1/4 cup chopped fresh cilantro leaves
- 1 TBL lime juice
- 1 tsp sugar
- 1/2 cup pickled jalapeno peppers
- salt and pepper, to taste
Mix thoroughly in a bowl (or pulse a few seconds in a food processor), put in a strainer for 20 minutes to let the juices drain, then let sit overnight so the flavors meld. A little salt helps the taste come through.
There are many peppers to choose from: yellow, red, jalapeno, or esoteric ones like holy mole. Green peppers are a little bitter. Pickled jalapenos taste the best.
I have left the skin on the Romas with no degradation of taste. Keeping the skins on hold the tomato shape. Regular tomatoes are also delicious.
Red onions taste much better than white onions.
If using canned tomatoes or pickled jalapenos, drain them in a strainer