Tomato Salsa

Grilled Ancho Shrimp Filling
Photo: Lisa Hubbard
2 cups

For hotter salsa, add more jalapenos to taste.


  • 2 ripe tomatoes (10 ounces)

  • ¼ cup yellow onion, finely diced

  • 1 jalapeno pepper, seeded and finely diced

  • 2 tablespoons chopped fresh cilantro

  • Coarse salt and freshly ground pepper


  1. Slice tomatoes in half, and scrape seeds into a bowl. Strain out seeds, and reserve liquid. Coarsely chop tomato halves.

  2. Place tomatoes, tomato liquid, onion, jalapeno, and cilantro in a bowl; stir to combine. Season with salt and pepper.

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