| Prep Time | 15 minutes | Active dicing and prep |
| Resting / Maceration Time | 15–30 minutes | Crucial for flavors to meld |
| Total Time | 30–45 minutes | Ready to serve |
| Yield | 6 to 8 servings | Approx. 3 cups |
| Culinary Difficulty | Beginner (1 / 5) | Knife skills only; no cooking involved |
| Flavor Intensity | High (Bright & Zesty) | Dominated by fresh lime acidity and crisp onion |
| Heat / Spice Intensity | Medium (3 / 5 default) | Easily modified from Mild (1/5) to Scorching (5/5) |
Spice Intensity Selector
Adjust the heat level to suit your palate by managing the pepper varieties and their internal ribs and seeds:
Mild (Intensity 1/5): 1 jalapeño, fully deseeded with all white inner membrane removed, or substitute half a green bell pepper.
Medium (Intensity 3/5 – Traditional Default): 1–2 jalapeños, finely minced with partial seeds left intact.
Spicy / Authentic Street Style (Intensity 4/5): 2 serrano peppers, finely minced with all veins and seeds intact.
Fiery Extra-Hot (Intensity 5/5): 2 serrano peppers plus 1 finely minced habanero pepper.
Ingredients List
1.5 lbs (approx. 6 medium) Firm Roma / Plum Tomatoes: Seeded and diced into 1/4-inch uniform cubes.
1 medium White Onion: Finely diced (approx. 1 cup). White onion provides the classic authentic sharp crunch, though red onion can be substituted for sweetness.
1 to 2 Fresh Jalapeño or Serrano Peppers: Stemmed, finely minced (ribs/seeds removed according to heat preference).
1/2 cup Fresh Cilantro: Loosely packed, washed, dried, and finely chopped (leaves and tender upper stems).
2 to 3 tbsp Freshly Squeezed Lime Juice: Approx. 2 medium juicy limes. Avoid bottled juice.
3/4 tsp Fine Sea Salt or Kosher Salt: Adjust to taste.
1/4 tsp Ground Cumin (Optional): For subtle warmth.
1 small Clove Garlic (Optional): Very finely grated or minced.
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