The end of summer brings with it a bumper crop of fine, red, ripe tomatoes. My neighborhood grocery store recently had a sale on locally grown tomatoes ($1.00/lb.) and being my mother’s daughter, I had to stock up. What a deal, and a tasty one at that!
These suckers were the reddest tomatoes I have seen on my 27 years on this green earth. They were fragrant and flavorful to boot. Cutting them open was akin to cracking open a cave of rubies (you know, the ones that exist in the imaginations of 8 year-olds).
There were a number of cookery possibilities before me. I knew, though, that I didn’t want to cook them. I wanted the tomatoes to retain their fresh-off-the-vine quality. My first though was SALSA! Matzo makes an excellent, excellent salsa, and so I thought to mimic her with a few adjustments of my own here and here.
Here’s the recipe:
- 3 tomatoes, chopped
- 1/2 cup diced yellow onion
- 1/4 cup corn
- 3 cloves garlic, diced
- 2 chopped fresh jalapeño peppers
- 1/4 cup chopped fresh cilantro
- 2 teaspoons lime juice
- 1 teaspoon salt
- Fresh cracked pepper to taste (I use about 1/2 tsp for this sized batch)
- Chop up fresh ingredients and combine into a large bowl. Stir together tomatoes, corn, onion, chili peppers, cilantro, salt, pepper, and lime juice. Chill for one hour in the refrigerator before serving.