Thursday, May 31, 2012
America’s Test Kitchen Fresh Tomato Salsa
This really is the best fresh salsa I’ve ever had! (It actually tastes kind of similar to Baja Fresh salsa, which is very addicting). Of course it is best with homegrown summer tomatoes, but in the winter I still make it occasionally, using Roma tomatoes.
I like to cut a Roma tomato from the pointiest part down to the bottom (but not all the way through, then make 3 more cuts down, making a criss cross pattern. Then turn sideways and chop.
1 1/2 lbs firm, ripe tomatoes, cut into 3/8 inch dice (about 3 cups)
1 jalapeno chile, minced. (Remove seeds and ribs and set aside (to be added later for extra spiciness)
1/2 cup minced red onion
1 small garlic clove, minced or pressed through a garlic press (about 1/2 tsp)
1/4 cup chopped fresh cilantro leaves
1/2 tsp salt
pinch ground black pepper
2-6 tsp juice from 1-2 limes
sugar to taste (up to 1 tsp)
1. Set a large colander in a large bowl. Place the tomatoes in the colander and let them drain for 30 minutes. As the tomatoes drain, layer the jalapeno, onion, garlic, and cilantro on top. Shake the colander to drain off the excess tomato juice. Discard the juice. Add the salt, pepper, and 2 tsp of the lime juice; toss to combine. Taste and add the minced jalapeno ribs and seeds, sugar, and additional lime juice to taste.
2. Transfer the contents of the colander to the now-empty bowl. Add the salt, pepper, and 2 tsp of the lime juice; toss to combine. Taste and add the minced jalapeno ribs and seeds a little bit at a time, sugar, and additional lime juice to taste.