Diced roma tomatoes, bright lime juice, and a good handful of cilantro come together in this fresh, chunky salsa that tastes like summer in a bowl. Scallion greens and a finely minced jalapeño add sharp bite and gentle heat, while garlic-infused oil and a touch of cumin round out the flavor without any chopping fuss. Letting everything rest for fifteen minutes is the trick that draws out the tomato juices and melds every ingredient into something greater than the sum of its parts. Scoop it up with sturdy corn tortilla chips for a snack or appetizer that comes together in minutes and disappears just as fast. This one's an easy, crowd-pleasing pick for a vegan spread, since every ingredient here is plant-based from the start. Keep it in the fridge for up to two days, though it rarely lasts that long once it hits the table.
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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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