Prep 25 mins
Cook 0 mins
Seen this on the PBS show Test Kitchen. Tried it and it was great! From TK website: "Heat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, we suggest mincing the seeds separately from the flesh, then adding minced seeds to taste. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes. The salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving. The salsa is perfect for tortilla chips, but it's also a nice accompaniment to grilled steaks, chicken, and fish. Makes about 3 cups.
- 1 large jalapeno chile, seeded (seeds reserved and minced-about 2 tablespoons)
- 1⁄2 cup red onion, minced
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 1⁄4 cup fresh cilantro leaves, chopped
- 1⁄2 teaspoon table salt
- 1 pinch ground black pepper
- 2 teaspoons lime juice
- 1 tablespoon granulated sugar (up to 1 tspn)
- 1 1⁄2 lbs tomatoes, ripe, firm and cut into 3/8-inch dice (about 3 cups)
- Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer jalapeño, onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice; wipe out bowl.
- Transfer contents of colander to now-empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add minced jalapeño seeds, sugar, and additional lime juice to taste.
This is wonderful salsa & fit the bill for us perfectly. It was spicy enough without being painful, had a nice spike from the lime, contained a tiny note of sweet, and the cilantro added to it. I will definitely be using this all summer as my tomatoes & peppers produce. Thank you for sharing a keeper. Made for Spring '09 Pick A Chef.