Moosewood Tomato Salsa
Description
I never imagined posting a recipe for tomato salsa nor following one in a cookbook till last Friday, when my neighbor Sandra had us over for dinner. As Cornell chicken charred on the grill, we all, children included, tucked into a bowl of salsa — it was irresistible.
Ingreadient :
- 3 to 6 medium-sized ripe tomatoes, diced to yield about 4 cups
- 1 onion, red or white, diced to yield about a cup or two, doesn’t matter
- 2 to 4 scallions, minced to yield about 1/2 cup
- 2 medium cloves garlic, minced
- a handful of cilantro or parsley or both, minced
- 1 teaspoon lightly toasted cumin seeds*
- 3/4 to 1 teaspoon kosher salt
- 1 tablespoon cider vinegar (or other)
- 1 tablespoon fresh lime juice (from about 1/2 a lime)
- 1 tablespoon olive oil
- 1 jalapeño, minced or crushed red pepper flakes to taste
- chips for serving
Direction :
Combine everything in a large bowl. Taste. Adjust seasoning as necessary — specifically add more salt and more lime juice to taste. Chill until ready to serve.
