Fresh Tomato Salsa
Fresh and zesty, this homemade tomato salsa is bursting with flavors of ripe tomatoes, bright green bell pepper, and aromatic cilantro. Tossed in tangy lime juice and a hint of garlic, it's perfect for dipping crispy tortilla chips or as a topping for your favorite dishes. This easy-to-make salsa is sure to be a hit at your next gathering!
— Constant Cookbook
Ingredients
- 1 1/2 lb. (4 medium) ripe tomatoes
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1/4 cup lightly packed fresh cilantro leaves, chopped
- 1 small garlic clove, finely chopped
- 1 large lime
- 2 Tbs. olive oil
- 1/4 tsp. salt, plus more, to taste
- Freshly ground black pepper, to taste
- Cayenne pepper, to taste (optional)
- Tortilla chips for serving
Instructions
- Place 1 tomato on a cutting board. With the tip of a small, sharp knife, cut out the stem end. Cut the tomato in half across the middle. Holding each tomato half over a small bowl, squeeze gently. Using your fingers, scoop out the seeds into the bowl. Then chop both halves of the tomato. Scoop up all the juices on the cutting board along with the diced tomatoes and put them into another bowl. Repeat with the remaining tomatoes. Discard the seeds.
- Add the bell pepper, red onion, cilantro and garlic to the bowl with the tomatoes. Stir with a wooden spoon. Using the knife, cut the lime in half across the middle. Squeeze the lime halves over a small bowl. Measure 3 Tbs. lime juice and add to the tomato mixture. Add the olive oil, the 1/4 tsp. salt, a pinch of black pepper and a pinch of cayenne pepper, if you want the salsa to be spicier. Stir gently. Taste and add more salt, black pepper and cayenne pepper, if you like.
- Serve the salsa immediately with tortilla chips or, for better flavor, cover the salsa with plastic wrap and refrigerate for a few hours or up to 2 days. Makes about 3 cups salsa.
- Adapted from Williams-Sonoma <i>The Kid's Cookbook,</i> by Abigail Johnson Dodge (Time-Life Books, 2000).
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