Ingredients:

  • 4 large Roma tomatoes, seeded and diced (approx. 450g)
  • 1 medium white onion, finely diced (approx. 115g)
  • 1 medium jalapeño, seeded and minced (approx. 85g)
  • 1/2 cup fresh cilantro, chopped (60g)
  • 2 tbsp fresh lime juice (30ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 1/4 tsp garlic powder (1g)

Instructions:

  1. Slice Roma tomatoes in half, scoop out the seeds with a spoon, and dice the flesh into small, uniform cubes.
  2. Finely dice the white onion and mince the jalapeño.
  3. Place the diced tomatoes, onions, and jalapeños into a large glass mixing bowl and toss in the chopped cilantro.
  4. Drizzle the lime juice over the vegetables and sprinkle with sea salt, black pepper, and garlic powder.
  5. Use a silicone spatula to gently fold the ingredients together, ensuring not to over-mix to prevent bruising the cilantro.
  6. Transfer the salsa into a heavy-duty, airtight glass or BPA-free plastic container, pressing down lightly to remove air pockets.
  7. Place the container inside a cooler surrounded by ice packs to maintain a crisp texture until serving.
  8. Let the Cold Tailgate Salsa chill for at least 30 minutes until the flavors meld and the vegetables are ice cold.