AKA "fresh sauce," salsa fresca is a recipe I make almost daily when I can get my hands on good tomatoes. Quick, easy and remarkably refreshing, this is a recipe you should keep in your arsenal. Pass it on through the generations! Seriously though, it's great--raw, fat free, healthy and cheap (when tomatoes are in season, anyway).
2 or 3 large tomatoes (or one of those little boxes of cherry tomatoes if that's how you roll)
EITHER 1/2 small red onion OR 1/2 bunch scallions
1 clove garlic or 1/2 tsp garlic powder
1/2 jalapeno, membrane and seeds removed
Juice of 1 lime
1/4 c cilantro
S&P to taste
Chop the tomatoes into a medium dice. You know the way you see pico de gallo at a Mexican restaurant? You're going for that size/texture. If you're using the onion, chop it into a fine dice. For the scallions, slice them thinly. The onion will give you a slightly stronger flavor than the scallions. If you plan on using this salsa for tofu rancheros, or you're serving it to adults, I recommend using the onion. If you're serving it to kids or people who are babies about the level of spice in stuff, go with scallions. They're much milder. And they add pretty green bits to the salsa.
Finely mince the jalapeno and garlic (you can use less jalapeno if you'd like. I tend to like it hot). Chop up the cilantro and throw everything into a bowl with the lime juice and some salt and pepper. Let it sit for 20-30 minutes so the tomatoes have a chance to absorb all the spicy goodness. Serve with chips, over tacos, on nachos, etc.