Barely a day goes by that I am not making a bowlful of fresh tomato salsa. My garden tomatoes are in over drive right now and I have been mixing up salsa, what seems to be, non-stop with no end in sight.
My own special preference -- I ramp up this salsa with additional garlic. This is also a rare instance when I choose to use Early Girl tomatoes over my coveted heirlooms. I don't have to peel the Early Girls and their juiciness is to a minimum, which is exactly what I want in my salsa. Save those flavorful and juicy heirlooms for a big Caprese salad!
This week, breakfast for me has been a pan seared, multigrain tortilla topped with scrambled eggs and fresh salsa. A bit of sour cream stirred into the eggs is a nice touch and a garnish of fresh avocado slices is a highly recommended addition. And did I say healthy?
adapted from Gourmet | August 1998
• 2 pounds vine-ripened tomatoes, preferably Early Girl
• 2 large, fresh jalapeño chiles, seeded and cut into a tiny dice
• 1/4 cup finely diced onion (preferably white)
• 1/2 cup chopped fresh cilantro leaves
• 2 teaspoons minced fresh garlic
• 1 teaspoon sugar
• 2 tablespoons fresh lime juice
1. Quarter and seed the tomatoes. Cut into a 1/4-inch dice and place in a a medium-size bowl. Add the jalapeños, onion, cilantro, garlic, sugar, and lime juice. Gently mix the ingredients together. Store salsa in an airtight container in the refrigerator.
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9/2/2013 12:51:16 am
Eileen, I'm canning up some salsa this week and will try your recipe. I like to can salsa even better than tomato sauce; it seems more versatile for what I like to cook. Now may I say your eggs look perfectly cooked, moist and removed from the heat before they turn into tofu-tough slabs. Nice work!
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