Photo by Christopher Testani
This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1/2 medium white onion, diced
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño (optional)
Kosher salt
Preparation
Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.
