Fresh Tomato Salsa

Blog: Cooking with Madhu

Fresh Tomato Salsa

 

I am guilty of buying too many vegetables at the Farmers Market. I use fresh farm tomatoes for as long as I can. I am sure you’ll all agree that vine ripened tomatoes (vs. store bought) are juicy, flavorful and sweet. You can just eat them like an apple. No process necessary.

One of my favorite things to make with fresh farm tomatoes is salsa. It is best with Roma tomatoes, although you can make with any tomatoes. It’s easy and fun to scoop with chips. With a bowl of fresh salsa, you really just can’t just eat one chip.

1 lb. Roma Tomatoes
¼ cup Red Onions, finely chopped
1 small Jalapeno, or to taste
¼ cup cilantro
½ tsp salt
1/8 tsp ground cumin
1 tbsp lime juice

Cut tomatoes in half and with your finger, remove seeds. Discard seeds. You can dice everything by hand or use a chopper. I use a handy chopper, so I can chop small amounts at a time. It allows me to control the density/chopped size and everything doesn’t become juicy. (Do not grind the tomatoes. That’s a different recipe.)

If using a chopper, first chop tomatoes, transfer them to a bowl. Then chop onions, and then chop jalapeno and cilantro together. Mix everything and season with salt, cumin, and lime juice. For best results refrigerate for 2 or more hours. Of course I have been known to serve it right away. Refrigerated, it will last a week or so.

Makes: 2 Cups

Serving Size: 2 Tbsp: Calories: 12; Total Fat: 0g; Carbohydrate: 3 g; Protein; 0 g; Fiber: 1g

Recipe by: Madhu Gadia, M.S., R.D. (new recipe)

 

                    

      

 

09/06/2016 8:32 PM
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