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Fresh Tomato Salsa

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Makes 6 to 8 servings (about 4 cups) 1x

Time 30 to 45 minutes

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Ingredients

  • 4 large tomatoes (about 1 1/2 pounds)
  • 1 medium white onion, chopped, or 4 scallions, chopped
  • 1 or 2 fresh hot green chiles (like jalapeño), seeded and minced
  • 2 teaspoons minced garlic
  • 1 cup chopped fresh cilantro or parsley leaves (about 1 large bunch)
  • 3 tablespoons fresh lime juice, or more to taste
  • Salt and freshly ground black pepper

Instructions

  1. Remove the core from a tomato with a paring knife, then quarter them and chop the wedges into small chunks. Scrape the pieces and all the juice on the cutting board into a large bowl. Repeat with the remaining tomatoes.
  2. Add the onion, chile, garlic, cilantro, and lime juice to the tomatoes. Sprinkle with salt and pepper, then taste and adjust the seasoning, adding more lime juice if you like. If you have time, let the salsa sit at room temperature for 15 minutes for the flavors to blend; then serve. (You can make the salsa ahead and refrigerate it for up to 2 hours; bring it back to room temperature before serving.)

—Recipe from How to Cook Everything: The Basics

Recipe variations

Citrus Salsa: Peel oranges, tangerines, or grapefruits or a combination. Divide the fruit into segments and chop, removing the seeds as you work.

Pepper Salsa Red: orange, or yellow bell pepper, cored, seeded, and chopped.

Apple Salsa: Any green or red apple works, the crisper the better. Don’t bother to peel them; just core and chop. Instead of the white onion, use red onion or 2 large shallots. Parsley is a nice switch from cilantro.

Peach or Plum Salsa: Sweet and juicy. No need to peel. Cut the fruit in half and remove the pit before chopping. Substitute basil or mint for the cilantro.