© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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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.
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.