Kelly Rossiter
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I'm not keen on bottled salsa, it's too thick like a tomato sauce, it usually has too much salt, and of course, you have an empty bottle at the end of it. It is such an easy thing to make and field tomatoes are in season right now. Salsa was one of the first things my daughter made by herself. I think she was probably about seven or eight and a guest at our cottage was putting her to work in the kitchen. It was delicious and everybody loved it and she was terrifically pleased with herself.
One of the things I love about salsa is the endless variations you can make. If you are making it for kids, you can hold back on the chilies. If you are making it for adults, you can make it hot. If you love cilantro you can add lots. If you hate cilantro (as I believe my editor does) you can use parsley instead. The lime juice gave this salsa a lovely, clean taste. You can serve it at a party with tortilla chips, or you can use it with grilled meats, tofu or vegetables. I served it over grilled zucchini.
Salsa Mexicana
12 ounces tomatoes (about 2 medium), cut into 1/4-inch cubes
1 medium white onion (about 7 ounces), cut into 1/4-inch cubes
2 to 8 serrano or jalapeño chiles, chopped
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
Coarse kosher salt
Combine first 5 ingredients in medium bowl. Season to taste with coarse salt. Can be made 2 hours ahead. Let stand at room temperature.
Difficulty Level: Easy
From Bon Appetit, May 2008
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