Fresh Tomato Salsa (2024)

3.3

(141)

9 Reviews

Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.

Editorial Guidelines

Updated on November 14, 2018

Yield:

Makes 3 1/2 cups

In the height of tomato season, making a fresh salsa to go with those tortilla chips is a must.

Ingredients

1 ½ pounds plum tomatoes (6 to 8), cored, halved, and seeded
½ medium red onion, minced (½ cup)
1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
1 small garlic clove, minced
½ cup chopped fresh cilantro
2 tablespoons freshly squeezed lime juice
Coarse salt
See Also
Is Salsa Healthy: Top 5 Health Benefits of Salsa Why Salsa Tastes Better In A Restaurant Than At Home What is the shelf life of home canned goods?Canning Salsa
Tortilla chips, for serving (optional)

Directions

Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

Cook's Notes

Use a paring knife to core a tomato: Insert tip next to stem, and then make a shallow cut all around; remove stem. To seed a tomato, cut in half lengthwise. Holding cut side down, gently squeeze to remove most of the seeds. Slicing a tomato is best done with a serrated or very sharp-bladed knife.

Originally appeared: Everyday Food, July/August 2006

Pico de Gallo

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Fresh Tomato Salsa (2024)

Ingredients

Directions

Cook's Notes

References