Zesty Tomato and Chile Salsa

1. Soak the Onions

Start by soaking the finely diced yellow onion in a bowl of cold water for about 20 minutes. This simple step helps to mellow the onion's sharpness, making it more pleasant in the salsa.

2. Salt the Tomatoes

While the onion soaks, take 2 cups of finely diced fresh ripe tomatoes and sprinkle them with a teaspoon of kosher salt. Let the tomatoes sit for the same 20 minutes. The salt will draw out the juices, intensifying the tomato flavor.

3. Drain the Onions and Tomatoes

Once the soaking and salting time is up, drain the onions and pat them dry with paper towels to remove any excess moisture. Similarly, drain the tomatoes to get rid of the excess liquid, ensuring a balanced final texture for the salsa.

4. Combine Ingredients

In a medium bowl, combine the drained onions and tomatoes with the finely diced jalapeño and Anaheim chiles. Add 1 to 2 tablespoons of lime juice, the minced garlic, ground cumin, and olive oil. Toss everything together gently, ensuring that all the ingredients are well mixed.

5. Let the Flavors Meld

Let this mixture sit for about 20 minutes, allowing the flavors to meld together beautifully.

6. Adjust Seasoning

Taste the salsa and adjust the seasoning with more salt or lime juice if needed.

7. Add Fresh Cilantro

Finally, stir in the chopped fresh cilantro, which will add a burst of fresh flavor and a touch of vibrant green color.

8. Store the Salsa

Transfer the salsa to an airtight container and store it in the refrigerator for up to two days. This salsa does not freeze well, so enjoy it fresh.

9. Optional: Roast the Onion and Chiles

For a smoky twist, consider roasting the onion and chiles in a 450°F (230°C) oven for about 20 minutes until they are softened and slightly charred. This will add a delightful depth of flavor to your salsa.