Fresh Tomato Salsa (The Summer Version)
Ingredients
4 large tomatoes, diced (If very wet, seed and drain a bit in a colander first.)
1⁄4 cup green onions, chopped
1⁄4 cup cilantro, chopped
1 tablespoon fresh oregano, chopped
2 cloves garlic, minced
1 teaspoon jalapeño pepper, minced (Optional. Use more or less as desired)
1 tablespoon olive oil
2 teaspoons fresh lime juice
Salt and freshly ground black pepper, to taste
Instructions
1. Mix all ingredients in a medium bowl. If desired, process half of the salsa in a food processor or blender.
2. Let sit, loosely covered, at room temperature, for the flavors to blend. Serve immediately or refrigerate and serve within 4 hours.
Comments
I love salsa and this recipe is originally from The New Basics Cookbook. I try to make it a few times every summer in order to take advantage of gorgeous summer tomatoes. You can use a mix of large and small tomatoes, just experiment until you get the tomato:other stuff ratio to your liking. This recipe is very flexible based on your own tastes. There have been times when I’ve made it and it has been green due to the amount of green onions and cilantro I’ve added! I love fresh salsa. You should too. In the winter I make this with grape tomatoes from the grocery store, but it isn’t nearly as delicious.
New Basics Cookbook