Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Iva
Servings: 2 cups
5 Italian plum tomatoes
¼ white onions
½ fresh serrano or jalapeño
1 chile, stemmed, seeded, and minced
¼ cup fresh cilantro leaves, chopped
¼ teaspoon salt, or to taste
1 pinch ground cumin, optional
Chop the tomatoes by hand. To create a perfect ⅛ inch dice, slice off the stem end and stand the tomato on its now flat surface. Slice straight down to make ⅛ inch wide slabs. Turn the cut tomato as a unit and cut across the tomato in ⅛ inch increments, creating a dice. Cut the reserved slice into dice as well. Put the diced tomatoes into a nonreactive bowl.
Cut the onion in the same size dice as the tomatoes and put in the bowl with the tomatoes.
Add the chile and cilantro. Add the salt and a very small amount of cumin, if you like. Stir well.
Note:
Because the piquant qualities of onions and chiles vary, you may need to adjust one or the other of these ingredients to taste. Serve the salsa at room temperature within a few hours of preparing it. It does not store well, the tomatoes and onion become soft and the flavors dissipate.