Fresh Tomato Salsa
Posted by fourclankitchen on April 9, 2010
I previously posted quesadilla and taco recipes on this blog. To kick these up a notch or two and also to get your salt hit, you need salsa or guacamole and chips on the side. A fresh salsa is a thing of beauty and dreadfully easy to make. But it needs the highest quality tomatoes and cilantro (coriander leaves) that you can lay your hands on. At this time of the year, your best options are vine-ripened tomatoes or a good variety of cherry tomatoes such as Nature’s Sweet (these are widely available). Down here, cilantro planted in October last year, is ready for harvest. I used my first harvest for this season’s first fresh salsa.
2 ½ cups tomatoes crushed by pulsing in a food processor, or finely chopped by hand, (do not puree). To give it body you can substitute ½ cup of tomatoes with tomatillos.
½ cup red onions, minced finely in a food processor.
¼ cup cilantro, chopped
1 ¼ tsp salt (Start with 1 tsp and work your way up)
1 tsp. cumin powder
1 tsp. paprika
1 very juicy lime (adjust amount to taste)
1 thai bird pepper (optional)
Mix the vegetables, add the spices, squeeze in the lime juice. Taste and adjust the salt, heat and lime to your satisfaction. Do not skimp on the salt. Refrigerate for an hour or so to blend the flavors. Serve with chips with any Mexican meal. Fresh salsa does not last very long, so use within 24 hours after making.