Two-Tomato Salsa
With plenty of kick from a serrano chile pepper, this tomatillo-and-tomato medley is perfect for serving as a snack with baked tortilla chips or, another time, as a relish for broiled fish or chicken.
Prep Time:
35 mins
Total Time:
1 hr 35 mins
Servings:
Makes about 3 cups salsa.
Ingredients
-
1/4 cup finely chopped red onion
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1/4 cup ice water
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2 tablespoons white wine vinegar
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4 fresh tomatillos (about 4 ounces)
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3/4 cup finely chopped yellow cherry tomatoes
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2 plum tomatoes, finely chopped (about 2/3 cup)
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1-1/2 teaspoons snipped fresh cilantro
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1 fresh serrano chile pepper, seeded and finely chopped*
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1 teaspoon lime juice
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Salt
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Ground black pepper
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Baked tortilla chips
Directions
1.
In a medium bowl, combine onion, the ice water, and vinegar. Let stand for 30 minutes. Meanwhile, remove and discard the thin brown papery husks from the tomatillos. Rinse tomatillos and finely chop (you should have about 3/4 cup).
2.
Drain onion; stir in tomatillos, cherry tomatoes, plum tomatoes, cilantro, chile pepper, and lime juice. Season to taste with salt and black pepper. Cover and chill for at least 1 hour or up to 24 hours.
3.
Tote in an insulated cooler with ice packs. Serve with baked tortilla chips. Makes about 3 cups salsa.
Note
Nutrition facts are based on 2 tablespoons salsa.
Note
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition information
Calories 4, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 14 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 0 g.
Percent Daily Values are based on a 2,000 calorie diet
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