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Ingredients:

  • 1 tbsp onion finely chopped

  • 1 tbsp jalpeno finely diced (the more seeds the hotter your salsa)

  • 1 tbsp tomato seeded and finely diced

  • 1.5 tsp salt

  • 1/2 tsp. lime zest

  • 1/2 lime juiced

  • 1/2-1 cup cilantro finely chopped, remove stems

Method:

  • Finely chop or dice all and place in a bowl

  • Juice the lime into the bowl

  • Add the salt 

  • Mix together well

  • Cover and refrigerate for 30 minutes to an hour

 

Serve with tacos, enchiladas, fish, chicken or tortilla chips as a dip

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