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Fresh Tomato Salsa
Made with juicy tomatoes and finely chopped cilantro, this easy-to-customize salsa does the trick. Keep it mild, or add some heat. Choose your own adventure.
Featured Seedlings
Ingredients
- 2 c (total) Oregon Spring Tomatoes (1/4” Diced) and/or Scarlet Cherry Tomatoes (quartered)
- 1/4 c thinly sliced green onion (about 1-2 stalks)
- 1/4 c 1/4” chopped cilantro, use the stems too (about 1/3 bunch)
- 2 tsp 1/8” jalapeños, remove seeds unless you like it spicy (about 1/2 pepper)
- 1/2 Tbsp lime juice (about 1/2 lime)
- 3/4 tsp salt
Instructions
Step 1
We generally omit the seedy interior of the tomatoes used in our Fresh Tomato Salsa so that we get more tomato flavor impact. If you’re using the larger Oregon Spring tomato varietal, start by cutting them into quarters. Lay the quarters skin side down and use the knife to slice away and save the seeds (I blend them into a vinaigrette). Then, dice the remaining Oregon Spring tomato to 1/4" cubes. The Scarlet Cherry tomatoes are easier, just use a paring or chef knife to quarter them (don’t worry about using the seeds of the smaller tomato – they’re less watery). Reserve all the cut tomatoes in a medium sized bowl.
Step 2
Quarter the jalapeño and use the knife to slice away the seeds. Finely dice them into 1/8” pieces.
Step 3
Chop the cilantro with a chef's knife. You can use the stems like we do at Chipotle, they taste great and are extra tender when coming from the Farmstand.
Step 4
Lay the stalks of onions flat on your cutting board and use a sharp chef knife to thinly slice them. Use both the green parts and the white parts, it all tastes amazing in tomato salsa!
Step 5
Place the sliced onion, diced jalapeño, and chopped cilantro into a bowl and mix in the lime juice. Let it macerate for a minute or so to help develop flavor.
Step 6
Add the onion mix to the diced tomatoes and sprinkle with the salt.
Step 7
Gently fold everything together being very careful not to crush the tomatoes.
Step 8
Serve immediately or can be refrigerated up to 8 hours.