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Finely chop the roma tomatos, removing the seeds if you can. Sprinkle salt on tomatoes and toss to coat. Place tomatoes in a colander to drain excess liquid. Allow to sit for 20 minutes if you have the patience to wait that long.
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Once tomatoes are finished draining, transfer to a bowl and combine with remaining ingredients.
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Serve with your choice of nacho chips. Also excellent on toasted baguette slices with feta cheese, toasted under the broiler. Salsa can last up to 3 days in a tightly sealed container in the fridge.