We got some beautiful heirloom tomatoes earlier this week. I didn’t have any real plans for them, but got home and realized that I had all the ingredients for salsa! (Except a jalapeno…I used a several good dashes of tabasco to give the it some kick. It’s not quite as good as a fresh jalapeno, but it’ll do in a pinch.)
Heirloom Tomato Salsa
2-3 large (heirloom) tomatoes
1/2 green bell pepper (or any color)
1/2 red onion
juice of 1/2 lime (or more, to taste)
handful fresh cilantro (about 1/2 cup, unpacked)
1/2 jalapeno pepper, seeds and ribs removed (or more, to taste)
sea salt and freshly ground pepper to taste
Then run the knife over a time or two, to give it all a final chop. It turns out nice little cubes of tomato. [I learned this from my undergraduate acting professor. She might be surprised to learn this, since the only thing she claims to know how to ‘cook’ is salsa. :) ]
Cut bell pepper in half, remove ribs and seeds and dice.
Do the same with the jalapeno, but dice finely.
Finely dice the onion.
Chop the cilantro.