Tuesday, August 19, 2008
In an effort to use up some of the tomatoes I left sitting around while I caroused (and sunburned) at the lake last weekend, I whipped up this 5-minute salsa that requires no more than knife skills and a little patience while the flavors rest. With so few ingredients, it makes a difference to use the freshest tomatoes available, preferably garden grown.
Simple Summer Salsa
1/4 red onion, minced
1/2 jalapeno, seeded & minced
2 large tomatoes (see prep below)
squeeze of lime
1 T olive oil
2 T cilantro, chopped
salt, to taste
Prep the tomatoes by washing them, then slice out the stem part and use your fingers to gently squeeze most of the seeds out of the cavities. Chop the hollowed out tomatoes into your bowl. Add the rest of the ingredients and season. Let rest at least 15 minutes. Taste again and adjust seasoning. Then eat!
Fresh salsas don't last, so only make enough for one day's use. Since it has a short shelf life, this is a great recipe for experiments! If you don't like an ingredient, swap it out for whatever you have. For example, use peaches or mangos in place of tomatoes or add jicama rather than jalapeno to keep the crunch without the heat.