Tuesday, August 28, 2012

Fresh Salsa

Welcome to homegrown tomato salsa season! 

In the past I've had trouble with the consistency of my fresh salsa.  Always too watery.  And the taste was never quite right. 

But how could I go wrong with America's Test Kitchen's recipe for fresh salsa? 

As always, the salsa needed to sit for a few hours for the flavors to settle, but then it was the perfect blend of freshness.  It was great for Friday night chips and salsa...then the next morning I added it to some scrambled eggs at breakfast. Best scrambled eggs ever.

To solve the watery problem, I used a couple of different strategies and was happy with the end result.  The addition of the lime juice at the end did add more liquid after all my hard work to get the liquid out, but I was able to live with it.  

Fresh Salsa

1 ½ lbs firm ripe tomatoes, diced (about 3 cups or 6 small-medium tomatoes)
1 large jalapeno chili, seeds and ribs removed
½ cup red onion, coursely chopped
1 small clove garlic (or 1/4 tsp minced garlic)
¼ cup fresh cilantro leaves
½ tsp salt
pinch ground pepper
1 TB lime juice (about 1 lime)
1 tsp white sugar

1. Slice the tomatoes, place on a double layer of paper towels, lightly salt and let sit for 30 minutes.

2. Press tops of tomatoes with another double layer of paper towels to remove more liquid.  
3. Add the tomatoes to a food processor with jalapeno, onion, garlic and cilantro.  Pulse to desired consistency.  

4. If desired: Place a fine mesh sieve over a bowl and line the sieve with a paper towel.  Drain the salsa through the paper towel lined sieve lined with a paper towel to extract additional liquid.

5. Stir in salt, pepper, sugar and lime juice.

6. Refrigerate for a few hours before serving to allow the flavors to blend. 

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