Fresh Tomato Salsa - Recipes - Atlanta Magazine
 
 
 

Fresh Tomato Salsa

"As more and more commercial salsa pours into the marketplace (heavy on pineapple and fire-roasted mangoes), there is something doubly pleasurable about just-diced onion and tomatoes carefully cut into bright squares," writes David Tanis in A Platter of Figs and Other Recipes (Artisan, 2008). Eat it within a couple of hours of making it, while it still has its crunch, he advises. Serve it with everything.

Ingredients
2 pounds firm ripe tomatoes, in 1/4-inch dice
1 large sweet onion, finely diced
1 or 2 serrano chiles, finely chopped
Salt and pepper
1 small bunch parsley, leaves and tender stems chopped
1 small bunch cilantro, leaves and tender stems chopped

Instructions
Put the tomatoes, onion, and chiles in a bowl. Season with salt and pepper. Add the parsley and cilantro and mix well. Taste and adjust the seasoning. Makes 2 cups.

Leave a comment:

· Subscribe to comments
Be the first to comment.
 

Get it fresh!

For inside scoop on restaurants, trends, and chefs subscribe to our dining newsletter, sent each Thursday. Plus, sign up for our recipe newsletter and get a new Southern recipe each Wednesday.