- 1 large tomato
- 1 Roma tomato
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1 large jalapeno, seeded, deveined and minced
- 1 teaspoon kosher salt
- 1/2 lime, juiced
Chop the tomatoes over a bowl to catch the juice. Add chopped tomatoes and the rest of the ingredients to the bowl.
Give it all a good stir and let sit for about an hour for the flavors to marry. Serve with tortilla chips, jicama slices or on your favorite Mex or Tex/Mex food. This dip had such a fresh, delicious flavor we devoured it that afternoon.