I took this salsa to a party with a Mexican theme. This salsa was clearly the winner in the “salsa wars.” Just saying. Or people were just being nice =)
One of the tricks to increasing the intensity of the tomato flavor is to salt the chopped tomatoes and let them sit over a strainer to drain off some of the water. The salsa is best served the day that it is made, but can be kept in the refrigerator for a couple of days.
This recipe makes about two cups of salsa. Adapted from Mexican Everyday by Rick Bayless.
Fresh Tomato Salsa
One pound of Roma tomatoes (about 4 or 5) cut into quarters.
1/2 tsp salt
2 serrano chiles, halved and seeds removed (I use a demitasse spoon to remove the seeds)
1/3 C roughly chopped cilantro
2 green onions, thinly sliced
1 T fresh lime juice
Salt to taste
- In the bowl of a food processor, pulse all of the tomatoes except one whole tomato (four quarters) 4 to 6 times to achieve a course puree.
- Pour the tomatoes into a bowl and stir in the salt.
- Pour the tomato/salt mixture into a strainer and suspend it over a bowl for about 30 minutes to let the extra water drain out.
- Meanwhile, add the garlic and chiles into the food processor and pulse until finely chopped. Add the last tomato and the cilantro and pulse 4 to 6 times.
- Place this mixture and the green onions into a serving bowl and add the rest of the drained tomatoes and stir.
- Add the lime juice and taste. Add any needed salt if necessary.