- 3 – 4 medium size tomatoes (about 2 lbs), diced
- ½ large or a whole small Vidalia onion, minced
- 1 jalapeno, chopped (adjust according to taste)
- ⅓ cup chopped cilantro
- Juice of 1 lime
- Salt and cumin, to taste
Chop and mix all ingredients, saving the salt and cumin for last and chill for 1-2 hours or overnight before serving; however, you can also enjoy this salsa right away if you cannot wait.
This Vidalia onion salsa recipe makes about 2 cups of salsa. Feel free to divide or multiply the recipe as needed – you may want to make extra, since this salsa tends to disappear quickly.