Things You'll Need:
- 5 large beefsteak tomatoes
- one small to medium onion of your choice
- salt and pepper to taste
- one lime
- cilantro
- sugar, to taste, if necessary
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Step 1
Prepare the tomatoes first. Core and seed each of the tomatoes, then cut into chunky pieces - approximately 1/4 inch to 1/2 inch pieces, depending on your preference. Place in a medium size bowl.
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Step 2
Dice half of the onion into small pieces and mix in with the tomatoes. At this point, you should eyeball it as to whether or not to add more onion. Personally, I recommend a 5 to 1 ratio of tomatoes to onion. But if it looks like there is enough onion for your taste after just half, you can stop there. If you like more, add more.
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Step 3
Add salt and pepper to taste. Take several sprigs of cilantro, and mince into small fragments, then sprinkle over tomato mixture.
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Step 4
Roll the lime on your counter top and press down with your hand to get the juices flowing. Squeeze the juice over the tomato mixture. At this point, stir it very well and taste. If the mixture tastes too sour from the limes, or too bitter from the tomatoes, add a bit of sugar. Stir and re-season if necessary.
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Step 5
Cover and refrigerate at least an hour before serving. The mixture will "shrink" a bit, as the flavors mix and the tomatoes change texture a bit. The result is still a very chunky and flavorful fresh salsa.
