Fresh Tomato Salsa

Name: Fresh Tomato Salsa
Yield: Serves 12 (Makes about 3 cups)
Cuisine: Mexican, Southwest (Tex-Mex)
Ingredients: 1 1/2 pounds, firm, ripe tomatoes, cut into 3/8-inch dice (about 3 cups); 1 , large jalapeño chile seeded (seeds reserved and minced; see note), flesh minced (about 2 tablespoons); 1/2 cup, minced red onion; 1 small clove, garlic, minced (about 1/2 teaspoon); 1/4 cup, chopped fresh cilantro leaves; 1/2 teaspoon, table salt; Pinch, ground black pepper; 2 - 6 teaspoons, lime juice from 1 to 2 limes; , sugar

19 comments

Appears in Cook's Illustrated July/August 2004, America's Test Kitchen TV

Could we develop a salsa recipe that would work with any tomato?

SERVES12 (Makes about 3 cups)

TIME20 minutes, plus 30 minutes draining

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WHY THIS RECIPE WORKS

We set out to solve the problem of watery salsa with our salsa recipe, trying numerous techniques before stumbling upon one that worked: draining diced tomatoes (skin, seeds, and all) in a colander. Next, we fixed the spotlight on the suppo...

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