Fresh Tomato Salsa
A good salsa is less about a recipe and more about the rhythm of chopping. You want the tomatoes, onions, and peppers to exist in a balance where no single ingredient overrides the others.
Wait for the salt to do the work.
Salsa becomes watery if you don't salt the tomatoes and drain off the excess liquid before mixing. Do this step first to ensure a vibrant, punchy result.
- Chef's knife
- Large mixing bowl
- Colander
- Cutting board
What goes in.
- 4 largeripe tomatoes, seeded and diced
- 1/2 cupwhite onion, finely diced
- 1serrano pepper, seeded and minced
- 1/2 cupfresh cilantro leaves, chopped
- 1 tbspfresh lime juice
- 1/2 tspkosher salt
Controlling the moisture
After dicing the tomatoes, toss them with the salt in a colander set over a bowl. Letting them sit for twenty minutes keeps your salsa from becoming a soup.
The method.
Prep the tomatoes
Cut tomatoes into quarters, scoop out the seeds with your thumb, then dice into uniform 1/4-inch pieces.
Drain
Place diced tomatoes in a colander, sprinkle with salt, and let them weep for 20 minutes.
Combine
Transfer the drained tomatoes to a mixing bowl. Fold in the diced onion, minced serrano, and lime juice.
Finish and rest
Gently stir in the cilantro. Let the mixture sit at room temperature for 15 minutes before serving to allow the flavors to marry.
Other turns to take.
Charred Salsa
Blister the tomatoes and peppers under a broiler before dicing to add a smoky depth.
Fruit Salsa
Substitute one tomato with a finely diced mango or peach for a sweet contrast.
When it doesn't go to plan.
Always mince the serrano smaller than the onions so you don't get a concentrated bite of heat.
If your onions are exceptionally pungent, soak the diced pieces in cold water for five minutes, then pat dry before adding.
Serve at room temperature rather than straight from the fridge to allow the natural tomato sugars to come forward.
The ones that keep coming up.
Can I use canned tomatoes?
No. The texture will be mushy and the water content is impossible to control for fresh salsa.
How long will this stay fresh?
It is best consumed within 24 hours. After that, the acid breaks down the tomato flesh and the onions start to lose their crispness.
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