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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Salsa is never better than when made with fresh ripe summer tomatoes. From Martha Rose Shulman Ingredients:
1/4 small red onion, minced and rinsed with cold water |
1 lb fresh ripe tomato, finely chopped |
1 -3 jalapeno peppers (seed them for a milder salsa) or 1 -3 serrano pepper, minced (seed them for a milder salsa) |
4 -5 tablespoons chopped fresh cilantro |
2 teaspoons fresh lime juice (or balsamic vinegar) |
salt |
fresh ground black pepper |
Directions:
1. In a bowl, toss together all the ingredients.
2. Allow to stand at room temperature for 15 to 30 minutes so that the flavors will blend and ripen.
3. **Salsa with Avocado—to the above salsa, add 1 small peeled avocado, diced small.
4. **Salsa with Black Beans—to the above salsa (or the salsa with avocado), add one 15-ounce can black beans, drained and rinsed.
5. **Salsa with Corn—steam the kernels from 1 ear fresh corn for 5 minutes (on or off the cob), then refresh with cold water, and add to the above salsa.
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