Food & Cooking Recipes Appetizers Fresh Tomato Salsa 3.3 (141) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 14, 2018 Print Rate It Share Share Tweet Pin Email Yield: Makes 3 1/2 cups In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must. Ingredients 1 ½ pounds plum tomatoes (6 to 8), cored, halved, and seeded ½ medium red onion, minced (½ cup) 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced 1 small garlic clove, minced ½ 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 Notes 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. Rate it Print