Fresh Tomato Salsa
This salsa relies on the quality of your raw ingredients and the timing of the salt. By chopping everything to a uniform size and allowing the tomatoes to shed their excess liquid briefly in a colander, you ensure a crisp finish rather than a watery, vinegary soup.
Uniformity is everything.
Because you are not cooking these ingredients down, the size of your chop dictates the texture of every bite. Aim for pieces roughly the size of a corn kernel.
- Sharp chef's knife
- Cutting board
- Fine-mesh sieve or colander
- Glass mixing bowl
What goes in.
- 4large, firm Roma tomatoes, seeded and diced
- 1/2medium white onion, finely diced
- 1serrano pepper, stemmed and minced
- 1/2 cupfresh cilantro, roughly chopped
- 1 tbspfresh lime juice
- 1/2 tspsea salt, plus more to taste
Regulating the moisture
Toss the diced tomatoes with a pinch of salt in a sieve for ten minutes before mixing. This draws out the excess water that would otherwise pool at the bottom of your serving dish.
The method.
Prep the tomatoes
Cut the tomatoes in half lengthwise and use your thumb to scoop out the seeds and jelly. Discard the seeds; dice the flesh into even 1/4-inch cubes.
Drain
Place the diced tomatoes in a sieve set over a bowl. Sprinkle with a small amount of salt and let sit for 10 minutes.
Mince the aromatics
While the tomatoes drain, mince the onion and serrano pepper finely. The pieces should be significantly smaller than the tomato chunks.
Combine
Transfer the drained tomatoes to a mixing bowl. Fold in the onion, serrano, cilantro, lime juice, and the remaining salt.
Meld
Cover and let the salsa stand at room temperature for at least 15 minutes before serving to allow the salt to draw the flavors together.
Other turns to take.
Roasted
Char the tomatoes and peppers under a broiler until the skins blister before chopping to add a smoky depth.
Fruit-forward
Add 1/2 cup of finely diced mango or pineapple for a sharp, sweet contrast to the heat of the serrano.
When it doesn't go to plan.
If the serrano heat is too sharp, remove the white inner ribs and seeds before mincing.
Use a white onion rather than red; its crisp, clean bite is traditional and does not overpower the tomatoes.
If the salsa tastes flat, it usually needs more salt, not more lime juice. Add salt in small increments until the brightness of the tomato comes forward.
The ones that keep coming up.
Can I make this ahead of time?
You can, but the texture will soften the longer it sits. It is best eaten within two hours of preparation.
Why use Roma tomatoes?
They have a higher flesh-to-water ratio than globe tomatoes, making them easier to seed and preventing the salsa from turning into a liquid mess.
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