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Mexican-style Tomato Salsa

September 02, 2007

6 firm Roma tomatoes

1 large jalapeo chili

1/2 medium white onion

2 cloves of garlic, peeled and minced

12 large sprigs of cilantro (about 1/3 cup of loosely packed, chopped leaves)

Juice from 2 limes

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

Cut each tomato in half and use a spoon to gently scoop out and discard the watery pulp and seeds. Use a knife to finely dice the tomatoes into pieces that are about 1/16-inch thick. Transfer tomatoes to a large glass or stainless steel bowl.

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Cut the stem end off the jalapeo, then slice the pepper in half lengthwise. Use the tip of the knife to scrape out the seeds and white membranes, finely mince them, then set them aside. Finely mince the flesh of the pepper and add to the tomatoes.

Use a knife to finely dice the onion. Transfer the diced onion to a mesh strainer and rinse under cold water for about 5 seconds, then shake gently to remove excess water and add to the tomatoes.

Roughly chop cilantro and add to tomatoes. Add lime juice and olive oil, then use wooden spoon or rubber spatula to gently toss ingredients to combine. Season with salt and pepper, to taste.

If additional heat is desired, mix in some of the reserved membranes and seeds, tasting as you go.

Allow salsa to rest at room temperature for 15 minutes. The salsa should be consumed within two hours of making.

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