Fresh Tomato Salsa
A good fresh salsa sits somewhere between a salad and a condiment. It relies on the quality of your produce, so save this for when tomatoes are heavy and fragrant, not when they are pale and woody.
Balance is everything
Taste your jalapeño before adding it; the heat varies wildly from pepper to pepper. Adjust the salt slowly, as it draws moisture out of the tomatoes.
- chef's knife
- cutting board
- mixing bowl
What goes in.
- 4 largeripe tomatoes, seeded and diced
- 1/2 cupwhite onion, finely diced
- 1/2 cupfresh cilantro, chopped
- 1jalapeño, stemmed and minced
- 1 tbspfresh lime juice
- 1/2 tspsea salt, or to taste
Remove the seed jellies
Slice the tomatoes in half and use your thumb or a spoon to scoop out the seedy, watery pulp. Leaving only the firm flesh creates a crisp texture that holds up on a chip.
The method.
Dice the tomatoes
After seeding, cut the tomato flesh into small, uniform cubes. Keep them around a quarter-inch so they stay on the chip.
Mince the aromatics
Ensure the onion and jalapeño are diced significantly smaller than the tomatoes. This ensures you get a hit of heat and flavor in every bite without biting into a large chunk of raw onion.
Combine and season
Toss the tomatoes, onion, jalapeño, and cilantro in a bowl. Add the lime juice and salt last. Fold gently with a spoon; bruising the tomatoes turns the salsa into a puree.
Rest
Let the mixture sit for 10 minutes at room temperature. This gives the salt time to draw the juices out and meld the flavors.
Other turns to take.
Roasted Tomato
Blacken the tomatoes and jalapeño under a broiler before chopping to add a smoky, deeper flavor profile.
Fruit Addition
Fold in a half-cup of diced mango or peach to contrast the sharp acidity with sweetness.
When it doesn't go to plan.
Always use a sharp knife; dull blades will crush the tomato flesh and release unnecessary liquid.
If the salsa is too acidic, add a tiny pinch of sugar to round out the harsh edges of the lime.
Keep the cilantro stems; they hold flavor and provide a pleasant crunch when minced finely.
The ones that keep coming up.
Can I make this a day ahead?
You can, but the tomatoes will continue to release liquid and the cilantro will wilt. If you must make it early, strain off the excess liquid before serving.