Recipe Details
Ingredients (yields servings)
- 2 plum or regular tomatoes, cut into 1/4-inch dice
- 24 yellow cherry tomatoes, cut into sixths
- 1 sweet onion, cut into 1/4-inch dice
- 2 large fresh jalapeno peppers, seeds and ribs removed, minced
- 2 fresh Serrano chilies, or 1 fresh jalapeno, seeds and ribs removed, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup freshly squeezed lime juice
- 1 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon freshly ground pepper, plus more to taste
Cooking Instructions
For cooking instructions, please visit marthastewart.com
Public Comments (1)
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Robin_Horrigan
August 17th, 2010
This has been my go-to salsa "formula" for almost eleven years. It originally appeared in The Martha Stewart Cookbook, published in 1995, and it has been reprinted in her various other publications and used on her show many, many times. It appears and reappears because it is fabulous.
Martha's general advice about salsa is solid. You want to balance sweet (onion), sour, (vinegar, lemon, or lime juice) and heat (jalapeno peppers or serrano chiles)...but beyond that, the possibilities are limited only by your imagination. Vary your star ingredients: tomatoes, beans, bell peppers, corn, or fruit. Just be sure to include the three necessary elements that differentiate a salsa from chutney or relish.
I picked up my farm share today and was thrilled to see two stripey green tomatoes, a huge ugly orange and yellow tie-dyed looking guy who clearly rocked out to the Grateful Dead, and some classic red tomatoes. I balanced that with two jalapenos, a sweet white onion, and lime juice. We love cilantro at my house, so I never skip that.
Fresh salsa is a great technique to have up your sleeve for summer entertaining, because you need to make it at least one day ahead of time so that the flavors can meld, and it's just so darned good.