Fresh Tomato Salsa
- Comments()
Everyday Food, July/August 2006
- Yield Makes 3 1/2 cups
Add to Shopping List
Ingredients
- 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
- 1/2 medium red onion, minced (1/2 cup)
- 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
- 1 small garlic clove, minced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- Coarse salt
- Tortilla chips, for serving (optional)
Directions
-
Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.
Cook's Note
To store, transfer to an airtight container, and refrigerate up to 3 days.
This is a really delicious BASIC salsa recipe. I have no idea why anyone would say it tastes disgusting. You have to make sure you have fresh ingredients though, particularly, fresh, and tasty, tomatoes. You can't make tasty salsa without tasty ingredients! I use a jalepeno (and remove some of the seeds for my kids) and extra garlic every time. Salt plentifully. We serve it with everything Mexican - tonight chicken enchiladas, but also with carnitas tacos, chicken/steak fajitas. Love it!
THIS TATSES DISGUSTING!
I made this and i basically thru up as i put it in my mouth you suck martha stewert
Excellent, simple salsa recipe! Fresh, in-season produce make all the difference and are absolutely critical in achieving a good outcome. There is no way this is flavorless unless flavorless ingredients were used. Tastes better the longer it sits. HIGHLY recommend!
Completely delicious!
There was very little flavor. I WOULD NOT recommend this recipe. It was a waste of great fresh ingredients!
Ron made this around noon and it was delicious, he made the Flour Tortilla Chips to go with it. WOW! This is definitely a keeper. Great for game days.