So I can’t eat this anymore at the moment, this photographed batch was actually still in the fridge when I realized R had issues with me eating tomatoes so I never got to finish it. What I did have was yummy, though! This isn’t a saucy salsa, it is a little more like a pico de gallo style. Just good lime and cilantro flavors all mixed together. I used to eat salsa for breakfast, is that weird?
Anyway, this is adapted from The New Best Recipe (amazon affiliate link) from Cook’s Illustrated Magazine. I actually discovered Cook’s Illustrated (amazon affiliate link) which is still a favorite book even with our dietary restrictions. The original one is on page 25. I love reading the story behind each recipe. I didn’t have all their ingredients when I first made it so my version was then born (no tomato juice, no jalapeno, white onions instead of red, and a lot more of everything else). E loves this, she will ask for salsa for breakfast, I wonder who she got that from?
Cutting board, knife
Large bowl/sealable container (I love lock & locks (amazon affiliate link))
4 lbs. of ripe tomatoes (I used roma here but you can try other kinds)
1 1/2 white onion, minced
3 cloves of garlic, pressed or minced
1 cup of chopped fresh cilantro
1 cup fresh squeezed lime juice (I have tried bottled lime juice and it was not good)
Salt and pepper to taste (the best part is “checking” for the right amounts)
Some people like to seed their tomatoes but I love tomato seeds and since I leave out the tomato juice here I just chop the tomatoes small and toss them with the other ingredients. It is good to let the flavors meld awhile but you can still enjoy this right away. I shake the container around so everything is evenly mixed. The salt will bring tomato juices out of the tomatoes which is nice. Enjoy with potato chips or, if you can have corn, corn chips.
Potato chips are a staple snack at our house due to the lack of many other options but I have always eaten salsa with potato chips, even as a kid.