Tomato Casual » Recipe: Cilantro-Lime Salsa

cilantro-lyme By David Harbilas

Nothing could be simpler or more satisfying than tomato salsa.

It’s not really a sauce, though it can act as one, and it requires no cooking, though there are some recipes that call for slow-cooking and canning.

My favorite is a simple mixture of chopped tomatoes, garnishes, acid and olive oil.

It goes well with fish, grilled chicken, or tortilla chips. As I’ve said in previous posts, ripe tomatoes make all the difference, though salsas are sometimes delicious with lesser-quality fruit if they sit in a mixture of acid and seasonings. If you don’t like cilantro, other tender herbs like tarragon, basil, or chives can be used.

4 Ripe red tomatoes, chopped
1 small red onion, chopped
Juice of 1 lime
2 tablespoons cilantro, chopped (optional)
1 small jalepeno, seeded and chopped
About 1 tablespoon salt
Fresh ground pepper
½ teaspoon sugar
¼ cup extra virgin olive oil

In a bowl, mix all ingredients. Can be eaten right away, but the flavors develop over time. It’s important to balance the sweetness, salt, and acid, so if the tomatoes are less than totally ripe, add a little more sugar and use a little less lime juice. Red wine vinegar can also be substituted for the lime juice.