Use meaty, ripe tomatoes for fresh salsa. Chop it into small pieces along with onion and garlic.
Chop jalapenos. If you prefer lower heat, take out the seeds before chopping and also use just 1 or ½ jalapenos. I used spicy green chillies as I had run out of fresh jalapenos.
Now blend together tomatoes, onion, garlic and chillies so that some chunky bits still remain. You can alternatively just chop them fine and mix well if you like your salsa chunky.
Add salt and lemon juice to taste. Taste and adjust seasoning and serve immediately.
1.Charring the tomatoes adds a nice, smoky flavour to the salsa. And on gas it hardly takes any time. You could quickly grill tomatoes or even boil them.2. Best tomatoes for salsa are Italian ones like roma tomatoes. These have a delicious taste and a very red colour. But otherwise any ripe, red ones will do.3. If using raw tomatoes, choose meaty ones and dice them fine. You can remove seeds if you prefer.4. Don’t completely blend the ingredients or you will end up with a tomato chutney.5. This tomato salsa must be immediately consumed.6. If you wish to store it for a day or two longer, then just mix the ingredients but don’t add lemon juice and salt. Add those just before serving.