Tomato-Pepper SalsaSteven Raichlen
- Yield: Makes 1-1/2 to 2 cups
- 2 luscious, ripe red tomatoes
- 1 to 3 hot green peppers, such as serranos or jalapeños, or green Scotch bonnet chiles, if you want to make a statement
- 1 small or 1/2 medium-size sweet onion
- 3 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
- 2 tablespoons vegetable oil, such as corn oil
1: Cut each tomato in half crosswise and squeeze out the seeds. Cut the tomato into 1/4-inch dice. Cut the pepper(s) in half lengthwise and remove the seeds (or for a hotter salsa, leave the seeds in). Cut the pepper(s) and onion into 1/4-inch dice.
2: Place the diced tomato, pepper, and onion, and the cilantro, salt, and oil in a nonreactive mixing bowl and toss to mix. Taste for seasoning, adding more salt as necessary. You can assemble all the ingredients for the salsa in the bowl several hours ahead, but do not mix them until just before serving.