Fresh Tomato Salsa

Salsa Fresca

Makes: About 2 cups

Time: 15 minutes

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Salsa fresca (or pico de gallo) is easy, fast, really tasty, and invaluable. Keep it around all the time, and you’ll serve it with chips as well as grilled vegetables, simply cooked grains, any kind of eggs, and things you never imagined. If you double the recipe, you can serve it like a chunky gazpacho and eat it with a spoon, or purée it for a smoother texture.

If you prefer a milder onion flavor, soak the minced onion in cold water for a couple of minutes (or even just rinse it for a few seconds), before adding it to the salsa. Or use 2 or 3 minced scallions instead.

• 2 large fresh tomatoes, chopped
• ½ large white onion, minced
• 1 teaspoon minced garlic, or to taste
• 1 habanero or jalapeño chile, seeded and minced, or to taste (leave the seeds in if you like it hotter)
• ½ cup chopped fresh cilantro
• 2 tablespoons fresh lime juice or 1 tablespoon red wine vinegar
• Salt and pepper

Combine the tomatoes, onion, garlic, chile, cilantro, and lime juice in a bowl. Taste, and adjust the seasoning with salt and pepper. If possible, let the flavors develop for 15 minutes or so before serving, but by all means serve within a couple of hours.

Chilean Salsa A little more assertive, but less acidic: Increase the garlic to 1 tablespoon; add 1 teaspoon chopped fresh oregano and 1 to 2 tablespoons olive oil; omit the lime juice.

Salsa Cruda This makes a good pasta sauce: Eliminate the onion and chile; substitute basil for the cilantro and balsamic vinegar for the lime juice. Add 1 tablespoon or more good extra virgin olive oil.

Bean Salsa Black beans are most traditional, but pintos or even chickpeas work well too: Add a cup of your favorite cooked beans, substitute red onion for the white, and add 1 teaspoon ground cumin. Let sit for about 30 minutes for the flavors to develop.