One of the foods I enjoy, especially in the spring and summer is fresh tomato salsa. I use it in a variety of ways. I serve it with my favorite tortilla chip, on a taco, and on the side along with grilled chicken or a piece of fish, adding freshness to any dish.

The best time to get the freshest tomatoes here in the Northeast is June through August. In a pinch, I have used canned petite diced tomatoes, and when I do, I prefer to use tomatoes that have been flash steamed. By using this type, the tomatoes texture and flavor stays the same once they are refrigerated. Best to use the leftovers up within a day or two. Parsley could also be substituted for the cilantro if you don’t care for the flavor of cilantro.

5 vine ripe tomatoes, seeded and diced or 1 (14 -1/2 oz) can of petite diced tomatoes, drained
1/2 jalapeño, seeded and finely minced
1 large garlic clove, finely minced
Zest of 1 lime, plus the juice of 1/2 lime
1/2 cup chopped cilantro
1/4 cup red onion, finely diced
1/2 tsp. Kosher salt
1/4 tsp. cumin

In a medium sized bowl, mix all the ingredients together. Taste and adjust seasoning if needed and serve.