Ripe roma tomatoes get seeded and finely diced so the salsa stays bright and thick instead of watery, then tossed with scallion greens, minced jalapeño, and a generous handful of fresh cilantro. A splash of lime juice and garlic-infused oil bring the whole mix together, with cumin, salt, and black pepper rounding out the flavor. Letting it rest for fifteen minutes is the real trick here — that short pause lets the tomatoes release their juices and the flavors meld into something far more vibrant than a rushed batch. Serve it up with plain corn tortilla chips for scooping, and you've got a fresh, punchy dip that's ready in minutes. This one's an easy, reliable choice for a gluten free spread, whether it's game day or just a craving for something bright and garlicky.
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Seed the tomatoes by halving them crosswise and squeezing gently over a strainer to remove the seeds and excess liquid, then finely dice the flesh. Draining the seeds prevents a watery salsa.
Combine the diced tomatoes, scallion green tops, jalapeño, cilantro, lime juice, garlic-infused oil, cumin, salt, and black pepper in a mixing bowl. Stir well to combine.
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