When making a salsa, keep in mind the principle that the better the ingredients, the simpler the treatment should be. If in the middle of September you find yourself with gorgeous ripe heirloom tomatoes, you won’t need much more. Just peel and chop the tomatoes, season them with salt, and let them drain in a strainer for an hour or so. If they release a lot of liquid, you can boil it down and add some or all of it (be careful, as it will be salty) back to the raw tomatoes.
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