How to Make Hearts of Palm Salsa

Name: How to Make Hearts of Palm Salsa
Ingredients: 1 pound (450g) ripe plum tomatoes (about 5 tomatoes), cut into 1/4-inch dice; 1 teaspoon (4g) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or equal amount by weight; One 14-ounce (400g) can hearts of palm, drained and cut into 1/4-inch dice; 1/4 red onion (about 2 ounces; 60g), finely diced; 2 medium garlic cloves (10g), finely grated or minced; 1 jalapeño chile (about 1 1/2 ounces; 45g), stemmed, seeded, and finely diced; 1/4 cup (12g) roughly chopped fresh cilantro leaves; 1 tablespoon (15ml) fresh lime juice from 1 lime; Tortilla chips, for serving (optional)

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1 pound (450 grams) ripe plum tomatoes (about 5 tomatoes), cut into 1/4-inch dice1 teaspoon (4 grams) Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume or equal amount by weightOne 14-ounce (400 grams) can hearts of palm, drained and cut into 1/4-inch dice1/4 red onion (about 2 ounces; 60 grams), finely diced2 medium garlic cloves (10 grams), finely grated or minced1 jalapeño chile (about 1 1/2 ounces; 45 grams), stemmed, seeded, and finely diced1/4 cup (12 grams) roughly chopped fresh cilantro leaves1 tablespoon (15 milliliters) fresh lime juice from 1 limeTortilla chips, for serving (optional)

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Instructions

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In a large bowl, add tomatoes and salt and toss to combine. Transfer tomatoes to a fine-mesh strainer or colander and set inside large bowl. Let drain for 30 minutes; discard liquid and wipe out bowl. Vicky Wasik In now-empty bowl, add drained tomatoes, hearts of palm, onion, garlic, jalapeño, cilantro, and lime juice; mix until thoroughly combined. Vicky Wasik Serve immediately with tortilla chips, or transfer to an airtight container and refrigerate for up to 4 days. Vicky Wasik