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Fresh Tomato Salsa

Source of Recipe


America's Test Kitchen






List of Ingredients



• 1-1/2 pounds firm, ripe tomatoes, cut into 3/8-inch dice (about 3 cups)
  
• 1 large jalapeño chile, seeded (seeds reserved and minced; see Note), flesh minced (about 2 tablespoons)
  
• 1/2 cup minced red onion
  
• 1 small clove garlic, minced (about 1/2 teaspoon)
  
• 1/4 cup chopped fresh cilantro leaves
  
• 1/2 tsp salt
  
• Pinch ground black pepper
  
• 2 to 6 tsp lime juice from 1 to 2 limes
  
• Granulated sugar to taste (up to 1 teaspoon)
  






Instructions



1. Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeño, onion, garlic and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
   
   
2. Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.
   
   Makes about 3 cups.
   
   .................
   
   NOTE
   
   Heat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, we suggest mincing the seeds separately from the flesh, then adding minced seeds to taste. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes.