1 Tbsp. vegetable oil
1/3 c. onion, chopped
1 clove garlic, minced
2 1/2 c. tomatoes, chopped
1 Tbsp. lime juice
1 Tbsp. jalapeño, minced
1/2 tsp. salt
1/2 tsp. ground pepper
A mild, kid-friendly salsa. Be sure to have plenty of chips!
Note on heat:
The amount of jalapeño called for here is quite small - 1 Tbsp. is half of one pepper. A lot of the heat is in the seeds, so discard them if you're after a mild salsa. If you like a little more heat, add more jalapeño until it's spicy enough. (Remember, salsas can tend to get spicier over time, so if you're after leftovers, make it a little milder than you normally would.)
In a skillet, heat oil over medium heat. Add onion and sauté until softened. Add garlic and cook briefly. Don't let the garlic brown.
Add chopped tomatoes, lime juice, jalapeño, salt and pepper.
Bring to a boil, then reduce heat to low. Simmer 10 minutes.
If you're using the salsa for juevos rancheros
, let the salsa stay warm. To serve with chips, chill before use.