Fresh Tomato Salsa
This is a raw salsa, meaning texture is everything. You want a consistent dice that allows the juices to mingle without turning into a watery pulp.
Drain your diced tomatoes
If your tomatoes are particularly juicy, place them in a fine-mesh sieve for five minutes before mixing. This prevents the salsa from becoming soup at the bottom of the bowl.
- chef's knife
- cutting board
- glass or ceramic mixing bowl
What goes in.
- 4 largeripe Roma tomatoes, seeded and diced
- 1/2 cupwhite onion, finely diced
- 1jalapeño, seeded and minced
- 1/2 cupfresh cilantro, chopped
- 2 tbspfresh lime juice
- 1/2 tspsea salt
Let it sit
Resist the urge to eat immediately. Letting the mixture rest for at least 10 minutes allows the salt to draw moisture from the tomatoes and meld with the lime juice.
The method.
Prep the tomatoes
Cut the tomatoes into quarters, scoop out the watery seeds and membranes with your thumb or a spoon, then dice the remaining flesh into 1/4-inch cubes.
Mix aromatics
Combine the onion, jalapeño, and salt in your bowl first. Rub them together slightly with a fork to release the onion juices.
Fold and season
Add the diced tomatoes and cilantro. Pour the lime juice over the top and fold gently to combine without crushing the tomato cubes.
Rest
Cover the bowl and set it aside at room temperature for 10 to 15 minutes before tasting for final salt adjustments.
Other turns to take.
Roasted
Broil the tomatoes and jalapeño until the skins char before dicing, adding a deep smokiness to the base.
Fruit-forward
Add 1/2 cup of finely diced mango or pineapple to cut through the heat of the jalapeño.
When it doesn't go to plan.
Use a serrated knife if your tomatoes are very soft; it will cut through the skin without tearing the flesh.
The heat of the jalapeño lives in the white pith and seeds; remove them entirely for a mild salsa.
Do not store in metal bowls, as the acidic lime juice will react with the metal and create a metallic aftertaste.
The ones that keep coming up.
Can I use canned tomatoes?
No. This style of salsa relies on the structural integrity of raw, fresh tomatoes.
How long will this last?
It is best consumed within 24 hours. After that, the tomatoes lose their texture and the cilantro begins to wilt.
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