Fresh Tomato Salsa

  • 4 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
  • 1/2 medium onion (preferably white)
  • 1 cup fresh cilantro sprigs
  • 4 fresh serrano or jalapeno chiles, seeded and chopped
  • 2 teaspoons minced garlic
  • 3 tablespoons fresh lime juice
  • Kosher salt and freshly ground black pepper


    Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes and lime juice and season with salt and pepper.

    Recipe courtesy of Gourmet magazine