Do not hollow out every tomato
Firm ripe tomatoes work better than overripe fruit that collapses while cutting. Halve them and remove only loose, especially watery seed pockets. Keep the firm flesh surrounding those chambers. Onion pieces should be smaller than tomato pieces. Salt shortly before eating because it draws out additional moisture. Parsley can replace cilantro if its flavor is preferred; either herb should be freshly washed and dried before chopping.
Remove some loose seeds from very watery tomatoes without scraping out all their juicy flesh. The salsa should stay fresh rather than dry. Small even dice are easier to portion than large chunks. Salt draws out liquid over time, so stir again before serving and drain excess juice if necessary. Portion with clean utensils and keep the remaining supply refrigerated.
The recipe
Serves 4
Ingredients
- 1 lb / 500 g ripe tomatoes
- ½ small red onion
- 1 mild chili
- 1½ tbsp lime juice
- 2 tbsp chopped cilantro
- ½ tsp fine salt
- ¼ tsp black pepper
Method
- Wash tomatoes, remove stem cores and halve. Scoop away some very watery seed areas, then dice the remaining flesh into small pieces and place in a bowl.
- Finely dice onion and seeded chili. Fold into tomatoes with lime juice, cilantro and pepper. Cover and refrigerate until shortly before eating.
- Add salt and rest for five minutes, then stir again. Serve with a spoon that allows the desired amount of juice through. Drain slightly for burgers and tacos; rice or beans can welcome more of the tomato juices.
Storage
Put leftovers into shallow covered containers and refrigerate within two hours, or one hour when the temperature exceeds 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three days. Store dressing separately when possible, and reheat only the portion you plan to eat.
Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.
