© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Niall Kavanagh
4 medium sized tomatoes
2 tablespoon. tomato paste
1 small red onion
Juice from ½ of a lime
4 ounce. balsamic vinegar
1 jalapeño chile
Salt and Ground Black Pepper
Squeeze lime juice into large bowl and add vinegar. Mix in the tomato paste. Dice tomatoes to desired size and add to bowl. Finely dice chiles and add to bowl. Dice onion and add to bowl. Chop cilantro and add to bowl. Mix. Let it sit for about 20 minutes before serving. Will keep for up to 4 days in refrigerator.
If you like a milder salsa, make sure you remove all seeds and white pulp from your chiles before mixing them into the salsa.
The balsamic vinegar will sweeten the salsa; use more if you enjoy a sweeter mix, or you can add sugar.
1 tablespoon. of chopped cilantro per tomato is a good guide, but since people either seem to love or hate this herb, your milage may vary.
If you like a dry salsa, go easy on the lime juice/vinegar and strain the tomatoes before adding. I prefer mine to look almost like a chunky gazpacho.
While chopping any chile, keep your hands away from your eyes! Wash them thoroughly after prep.