Tomato Salsa or Salsa Fresca

May 5, 2009 Edible Boston

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By Joan MacIsaac

Makes 2 to 2½ cups.

6 ripe plum tomatoes, cored and diced

1– 1½ Tablespoons jalapeno chiles, finely diced*

2 Tablespoons red onion, diced

1 teaspoon garlic, finely diced

¼– ½ teaspoon sugar

½ teaspoon balsamic vinegar

2 Tablespoons cilantro, coarsely chopped

1– 1½ Tablespoon lime juice

½ teaspoon salt

A pinch of black pepper

1. Combine the tomatoes, half of the jalapenos, red onion, garlic, sugar, vinegar and cilantro in a small mixing bowl.

2. Add 2 tablespoons lime juice, salt and pepper and toss to combine. Taste the salsa and add more lime or chiles as needed.

3. Let the salsa sit for 5 to 10 minutes, taste again and season as needed.

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* Jalapeno chiles will range in intensity. Always try a little piece to test for heat. Hold back or add more chiles to suit your personal “heat barometer”.