This bright, chunky salsa is all fresh produce and bold flavor — diced roma tomatoes, scallion greens, and a good hit of minced jalapeño for heat. Cilantro and lime juice keep it fresh and zesty, while a touch of cumin adds warmth underneath. Garlic-infused oil brings that classic savory backbone without any chopping or mincing required, and a short rest at room temperature lets all the flavors meld before serving. Scooped up with plain corn tortilla chips, it's a naturally vegetarian snack or appetizer that comes together in minutes. Make it ahead and keep it in the fridge for up to two days for an easy go-to dip on hand.
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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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