Thursday, July 23, 2009

Another "What to do With Tomatoes" Post - Erika's Homemade Tomato Salsa

You can search high and low for the perfect salsa recipe for years and not find the one that's exactly to your taste. Salsa is the Meryl Streep of dips. Totally and completely versatile. You can use just about any base you like, be it mango, cucumber, melon or tomato. Sweet or spicy, there are just so may ways to go about it.

I found my definitive salsa on my Sister's porch in Ashland while visiting several years ago. I'd brought some friends along, and we were enjoying the sun and munching on chips when Erika decided to whip together this salsa. One taste and we were sold! I don't feel much of a need to keep searching anymore. This is it for me. Though once again, it's one of those dishes that really only makes sense when all the ingredients are at their peak, and the outside temperature is above 80 degrees.

I made this last night alongside my favorite fish tacos. I don't want to brag, but the person who shared alongside them said something along the lines of "These might be the best fish tacos I have ever had." They also moaned a bit upon tasting the salsa. I highly suggest running out to the store and making them both at your earliest convenience. A perfect summer dinner.

Erika's Homemade Salsa

4-5 good heirloom tomatoes, chopped (I mixed in cherry tomatoes as well)
3 tbsp cilantro, chopped
juice of 1 lime
1 sweet onion, diced
2-3 cloves garlic, pressed or diced
1 jalapeno pepper (seeds removed and diced)
1 red bell pepper, diced
2 tbsp olive oil
1 tbsp red wine vinegar
salt and a little bit of sugar to taste

Mix everything together and serve with chips, in tacos or whatever you like.

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