Posted: January 23 2011 in Dips & SpreadsRecipes

1½ pounds of firm, ripe tomatoes, seed and cut into 3/8 inch dice, about 3 cups
1 large jalapeno chili, seeded (seeds reserved and minced), flesh minced about ½ tablespoon
½ cup minced red onion
1 small garlic clove, minced (about ½ tsp)
¼ cup chopped fresh cilantro leaves
½ tsp salt
a pinch of ground black pepper
2 to 6 tsp juice from 1 to 2 limes
2 tbsp Olive Oil

Set large colander in a large bowl.  Place tomatoes in colander and let drain 30 minutes.  As tomatoes drain, layer jalapeno, onion, garlic, and cilantro on top.  Shake colander to drain of excess tomato juice.  Discard juice; wipe out bowl.

Transfer contents of colander to now-empty bowl.  Add salt, pepper and 2 tsp lime juice; toss to combine.  Taste and add minced jalapeno seeds, sugar, and additional lime juice for taste.

Makes about 3 cups
Recipe provided by Margaret Artisan Flatbreads