June 17th, 2008
On the way out of the house this morning, I noticed a major change of color in the tomato vine. The thought of fresh tomatoes got me so excited, I decided to pay homage to one of my favorite things; fresh tomato salsa. In our fast-paced lifestyle where fast food is king, ketchup tends to be one of the most abused and overrated condiments, where salsa on the other hand must be one of the most underrated. I hope that this easy fresh salsa recipe will awaken your senses to tomato's full potential without all the sugar and tasteless additives.
Tomato Salsa Recipe
1½ pounds firm ripe tomatoes, diced
1 jalapeño chile, white ribs and seeds removed, flesh minced
2 serrano chiles, white ribs and seeds removed, flesh minced
½ cup minced red onion
One small garlic, minced
¼ cup chopped fresh cilantro leaves and stems
½ teaspoon kosher salt
⅛ teaspoon cumin powder (optional)
fresh ground pepper, to taste
lime juice, to taste
- Place tomatoes in a colander over the sink (or bowl) and let drain for 20~30 minutes.
- Discard the juice and transfer tomato to the bowl. Add the rest of the ingredients and stir to combine. For more heat, include both the ribs and seed of the chilies.
- This is where I add the cumin. Adjust the flavor with lime juice, salt and pepper. Measurement of the lime juice will depend on your preference and also the ripeness of both the tomato and lime. If the tomato is too acidic, add a little sprinkle of sugar to balance things out.
- The fresh salsa should be covered, and placed in refrigerator for 30 minutes. Doing this will allow the ingredients to marry, creating a more intense and well-incorporated flavor. Serve with chips & guacamole, atop of your favorite grilled fish, burrito, beef tacos or anything for that matter; the possibilities are endless.
Wishing you a long and fruitful summer.