Tomato Salsa Fresca

Mmmm! It's tomato season in New York! Tonight we'll be having fresh tomatoes from our garden with dinner. OK, so it'll be tonight, tomorrow night, next week,...

Now that you've got the tomatoes, what will you do with all of them?

How about making some salsa!?  That's what I'm going to do when I get a bunch ripe at once. This recipe comes from the original Moosewood Cookbook by Mollie Katzen. Oh, and if you're in NY and haven't been to the Moosewood Restaurant in Ithaca, what are you waiting for? Their food is incredible!! 

On with the recipe...

Tomato Salsa Fresca

3 medium-sized ripe tomatoes
2 scallions, finely minced
2 medium cloves garlic, minced
a handful of parsley, finely minced
a handful of cilantro, finely minced
1 tsp. lightly toasted cumin seeds
3/4 to 1 tsp. salt
1 Tbsp cider vinegar
1 Tbsp olive oil
1 Tbsp fresh lime juice
crushed red pepper, to taste

Drop the tomatoes into a potful of simmering water for 10 seconds. Take them out, pull off the skins, and squeeze out the seeds. Dice the remaining pulp. Combine everything in a small bowl or container. Cover tightly and chill.

Note: To toast the cumin seeds, use a small skillet over a low flame or a toaster oven. With either method, watch them carefully so they won't scorch.

Yield: 1 1/2 to 2 cups

(For this week's Carnival of the Recipes -- check it out!)

Comments

[Dave Diamond]

We'll be slicing our tomatoes and eating them up, yummm!!

My mouth is watering just thinking about those big red veggiefruits!!

[Marie]

Yummm for sure! I sliced one up for a sandwich yesterday. It always tastes better when it comes out of your own yard!

[Shish]

I've been to Ithaca but not to Moosewood. How the heck did I manage not to have visited there? Thanks for the good tip for my next visit. :)

[lisa]

Thanks for the recipe, our maters are ready to be salsified too. Though I still have a big batch of gravy to make out of em also.

[Heather]

Mmmmm! I love fresh tomatoes and fresh salsa!