Ingredients:

  • 1 lb Roma tomatoes, diced
  • 1 medium white onion, finely diced
  • 2 fresh serrano peppers, minced
  • 0.5 cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt

Instructions:

  1. Dice the Roma tomatoes into 1/4-inch cubes and place them in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon of sea salt and toss gently. Let sit for 5 minutes to drain excess moisture.
  2. While tomatoes drain, finely dice the white onion and mince the serrano peppers. Place them in a medium mixing bowl and toss with the fresh lime juice to temper the onion's pungency.
  3. Finely chop the cilantro, including the tender upper stems. Gently 'bruise' the cilantro and peppers into the lime and onion mixture to release volatile aromatic oils.
  4. Add the drained tomatoes to the onion mixture. Season with the remaining 1/2 teaspoon of salt. Toss gently and serve immediately for maximum crunch.