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Fresh Tomato Salsa

Fresh Tomato Salsa

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

Everyday Food, July/August 2006 http://www.marthastewart.com/339894/fresh-tomato-salsa
3.18182
Rated
63.6364100(15)15
  • Yield Makes 3 1/2 cups

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

  1. 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.

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