66. Make fresh salsa from scratch

66. Make fresh salsa from scratch

I got a fab new cookbook called The Best Light Recipe today and decided to try out the Fresh Tomato Salsa recipe. Great recipe – mild enough for anyone but easily spiced up, chunky and very easy to make! All important things in a good salsa. The recipe from The Best Light Recipe:

Fresh Tomato Salsa

1-1/2 lbs firm, ripe tomatoes, cored and cut into 3/8 inch dice.
1 large jalepeno, seeded and ribbed (the heat is in the rib and seeds so reserve to spice it up later)
1/2 cup minced red onion
1 small garlic clove, minced or pressed
1/4 cup minced fresh cilantro leaves
1/2 teaspoon salt
Pinch of black pepper
2-6 teaspoons lime juice
Sugar to taste.

1. Place chopped tomatoes in a large colander to drain for 30 minutes. Layer on jalapeno, onion, garlic and cilantro. After 30 minutes, shake to drain off excess tomato juice and discard juice.

2. Transfer tomato and veggies to serving bowl. Add the salt, pepper and 2 teaspoons of the lime juice. Toss to combine. Taste and add the jalapeno ribs and seeds (if desired), sugar and more lime juice to taste.


The thing about draining the tomatoes for 30 minutes? Keeps the salsa from being too watery. Great tip from a great book with all kinds of fun tips and hints like that!

That makes 15 things done, 1 postponed and 85 remaining! I am in a cooking/baking mood so I think Thing number 69 is next on my plate.

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