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Fresh Tomato Salsa Recipe

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This recipe for Fresh Tomato Salsa, by , is from The Hollback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cristie Yontz

Category:
Category:

Ingredients:  
Ingredients:  
3-6 Serrano chiles
1 large white onion
Grated zest and juice of 2 limes
8 ripe, firm tomatoes
large bunch of cilantro
1/4 tsp. sugar
salt

Directions:
Directions:
1. Use three chiles for a salsa of medium heat, up to six if you like it hot. To peel the chiles, spear them on a long-handled metal skewer and roast them over a flame until skins blister and darken. Do not let the flesh burn. You can also dry-fry them in a griddle until the skins are scorched. 2. Place the roasted chiles in a strong plastic bag and tie the top of the bag to keep the steam in. Set aside for 20 minutes. 3. Chop the onion finely and put in a bowl with the lime rind and juice. The lime juice will soften the onion. 4. Put on rubber gloves before completing this step! Remove the chiles from the bag and peel off the skins. Cut the stalks, then slit the chiles and scrape out the seeds with a sharp knife. chop the flesh roughly and set aside. 5. Cut a cross in the bottom of each tomato. Place the tomatoes in a heatproof bowl and pour in boiling water to cover. 6. Leave the tomatoes in the water for 3 minutes, then lift them out using a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove the skins completely. 7. Dice the peeled tomatoes and put them in a bowl. Add the chopped onion which should have softened, together with the lime mixture. Chop the cilantro finely. 8. Add the cilantro to the salsa with the chiles and the sugar. Mix until the sugar has dissolved and all the ingredients are coated in lime juice. cover and chill for 2-3 hours to let the flavors blend.

Personal Notes:
Personal Notes:
Salsa will keep for 3-4 days in the refrigerator.

 

 

 

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