Recipe for Fresh Salsa with Heirloom Tomatoes
Some liquid from the tomatoes will accumulate in the bottom of the bowl while the salsa is "resting"...you can drain this before serving, if you like. Use plum tomatoes (you'll need a few more than the recipe calls for because they are smaller) if you want your salsa to contain as little liquid as possible.
Servings: 0
Ingredients
- *4 medium tomatoes chopped (I chop mine big because I am lazy: chop them small for a more traditional salsa fresca)
- *fresh raw corn sliced off 1-2 ears
- *1/2 red onion diced
- *1/4 cup chopped cilantro
- *3-4 medium garlic cloves minced
- *1 jalapeño chile finely chopped
- *2 limes juiced
- *Coarse sea salt to taste
Instructions
- 1. Mix all the ingredients in a medium bowl. Taste and adjust the ingredients to your liking. Let the salsa "rest" for about 30 minutes, then drain the liquid if quite a bit has accumulated in the bottom of the bowl.
- 2. Serve immediately, and/or store for 1-2 days in the refrigerator.