Tomatoes
Fresh Tomato Salsa
This salsa recipe is easy and works with any variety of tomato. Heat varies from jalapeno to jalapeno, and because most of the heat resides in the seeds, we suggest mincing the seeds separately from the flesh, then adding the minced seeds to taste. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes. This salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving. The salsa is perfect for tortilla chips, but it’s also a nice accompaniment to grilled steaks, chicken and fish.
1½ pounds firm, ripe tomatoes, cut into ⅜-inch dice (about 3 cups)
1 large jalapeno chile, seeded (seeds reserved and minced; see note), flesh minced
½ cup minced red onion
1 small clove garlic, minced (about ½ teaspoon)
¼ cup chopped fresh cilantro leaves
Pinch ground black pepper
2-6 teaspoons juice from 1 to 2 limes
Sugar to taste (up to 1 teaspoon)
Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeno, onion, garlic and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
Transfer contents of colander to now-empty bowl. Add salt, pepper and 2 teaspoon lime juice; toss to combine. Taste and add minced jalapeno seeds, sugar and additional lime juice to taste.
Makes about 3 cups.
From “Cook’s Illustrated”, July & August 2004.