One of the first trips that I ever took with Trevor and his family was to Cabo San Lucas during my first year of university. I loved everything about that trip from the crazy bars in town to the boat rides and seeing dolphins in the middle of the ocean.
Since it was almost ten years ago that we went, I don’t remember a lot about the food but I do remember eating a ton of fresh salsa the entire trip for every meal (yes, I had it for breakfast too!). Ever since then, I’ve been making this recipe, tweaking it along the way and I’m finally happy with how it is. It’s quick, easy, fresh and delicious and makes for a great appetizer or to serve alongside tacos or burritos.
5 ripe tomatoes
1/2 red onion
1 jalapeño pepper
1/2 cup cilantro
Salt and pepper
Squeeze the juice of 1 lime in a medium sized bowl. Set aside.
Cut the top of the jalapeño off and discard the seeds (leave in a few if you like a little extra spice!).
In a food processor combine jalapeño, red onion and cilantro and finely chop.
Finely dice tomatoes and add to the bowl with the lime juice.
Add food processor mixture to bowl. Stir and taste. Add salt and pepper and refrigerate for at least 2 hours before serving.