Mexican-style tomato salsa

Wednesday, July 18, 2007

6 firm Roma tomatoes

1 large jalapeno chili

1/2 medium white onion

2 cloves of garlic, peeled and minced

12 large sprigs of cilantro (about 1/3 cup of loosely packed, chopped leaves)

Juice from 2 limes

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cut each tomato in half and use a spoon to gently scoop out and discard the pulp and seeds. Use a knife to dice the tomatoes into pieces that are about 1/16-inch thick. Transfer the tomatoes to a large glass or stainless steel bowl. Cut the stem end off the jalapeno, then slice the pepper in half lengthwise. Use the tip of the knife to scrape out the seeds and white membranes, finely mince them, then set them aside. Finely mince the flesh of the pepper and add to the tomatoes. Use a knife to dice the onion. Transfer the diced onion to a mesh strainer and rinse under cold water for about 5 seconds, then shake gently to remove excess water and add to the tomatoes. Roughly chop the cilantro and add to the tomatoes. Add the lime juice and olive oil, then use a wooden spoon or rubber spatula to gently toss the ingredients to combine. Season with salt and pepper, adjusting to taste. Allow the salsa to rest at room temperature for about 15 minutes.

-- AP

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