Tomato Cilantro Salsa

By • July 7, 2010 1 Comments

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Author Notes: My mother loves to entertain! She and I have been making this easy, chunky salsa for party food for as long as I can remember. It makes for a great topping to add a zing to meats or rice, is a great dip for chips at a party, or can just be eaten on its own. That's what's so great about it - it's very versatile. In my experiance, this salsa tastes better the longer you marinate it in the refrigerator. The recipe calls for it to be chilled anyway, but the longer it chills, the tastier the salsa! Make sure to use the juice that leaks from the tomato while you cut it in the salsa. Also, the key to making this really great is to create it to fit your tastes; it's okay to not stick strictly to this recipe, because to be honest, the salsa comes out tasting a bit differant each time that I make it. Taste the salsa as you add more or less ingredients, it will make all the difference. Enjoy!eleashea96

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Serves 10+ people

  • 10 Medium ripe tomatoes, diced
  • 1 Onion (I use yellow onion), raw, thinly chopped
  • A few Scallions, sliced (about 1/2 - 3/4 of a cup)
  • 1 handful fresh cilantro, chopped. (can be substituted with Cilantro Paste)
  • 1 tablespoon Olive Oil
  • Juice from 1-2 limes
  • 5 tablespoons Kosher salt (adjust for taste)
  • 1 pinch black pepper
  • 1 teaspoon Balsamic Vinegar (optional)
  1. Dice tomatoes. Put them in a large bowl (with a lid or foil paper to cover it), making sure to use the tomato juices that come from the tomatoes.
  2. Chop onions, slice scallions, chop cilantro; add to bowel of diced tomatoes.
  3. Add olive oil, lime juice, balsamic vinegar (optional), salt and pepper to tomato mixture.
  4. Taste the salsa; add ingredients if necessary. This salsa should have some zing and pop!
  5. Chill salsa, covered, in refrigerator for at least 2 hours.

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