Fresh Tomato Salsa

This fresh tomato salsa is simply addictive.  Chopped tomatoes, onion, garlic, cilantro and lime come together to make a delicious savory experience for your taste buds.  The recipe makes a large batch, but it will go quickly as an appetizer served with tortilla chips.  I always try to set some aside to use with a Mexican Santa Fe chicken salad or a carnitas burrito bowl before my kids see it and devour it all.

All you need for a Santa Fe salad is some lettuce, some leftover chicken (or even canned chicken), some black beans (or black bean confetti salad), chopped avocado (or guacamole), and some of this fresh tomato salsa.  Top it with some chopped black olives, chopped green onions, and a dollop of sour cream, and you will have a salad as good as any offered on a Mexican restaurant’s menu.

Next up—my favorite burrito bowl component, a fabulous recipe for carnitas!

Fresh Tomato Salsa

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Ingredients

  • 1 1/2 lbs. firm, ripe tomatoes, cut into 3/8” dice (about 3 cups)
  • 1 large jalapeño chile, seeded (seeds reserved and minced; see note), flesh minced (about 2 tbl.)
  • 1/2 cup minced red onion
  • 1 small garlic clove, minced (about 1/2 tsp.)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 tsp. salt
  • pinch ground black pepper
  • 2 – 6 tsp. fresh lime juice
  • Sugar to taste (up to 1 tsp.)

Directions

Set large colander in large bowl.  Place tomatoes in colander and let drain 30 minutes.  As tomatoes drain, layer jalapeño, onion, garlic, and cilantro on top.  Shake colander to drain off excess tomato juice.  Discard juice; wipe out bowl.

Transfer contents of colander to now-empty bowl.  Add salt, pepper and 2 tsp. lime juice; toss to combine.  Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.

Note:      Heat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, mince seeds separately from the flesh, then add minced seeds to taste.  The amount of sugar and lime juice to use depends on the ripeness of the tomatoes.  The salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving.  The salsa is perfect for tortilla chips, but it’s also a nice accompaniment to grilled steaks, chicken, and fish.

Source: An epicurious recipe

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