Tomato Salad With Chile and Lime |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Stashing this to use with a big bowl of multicolored (yellow, orange, red, white, green, black & striped) summer backyard tomatoes of all sizes. Found in Sunset - thanks! Plan to try with a nice Anaheim pepper or two first then will bump up to Serranos. Caliente olai! Ingredients:
2 lbs tomatoes |
1 green chili pepper, large and mild (such as poblano) |
3 tablespoons olive oil |
2 tablespoons lime juice |
1/2 teaspoon sea salt, to taste |
1/4 teaspoon dry mustard |
Directions:
1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.
2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.
3. In a small bowl, whisk together olive oil, lime juice, 1/2 teaspoons salt, and mustard until emulsified.
4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.
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