Fresh Tomato Salsa

Preparation info
    • Difficulty


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By David Tanis

Published 2008

  • About

As more and more commercial salsa pours into the marketplace (heavy on pineapple and fire-roasted mangoes), there is something doubly pleasurable about just-diced onion and tomatoes carefully cut into bright squares. This salsa is spirited and delicious and tastes good on almost everything. Make it fresh and eat it within an hour or two, or it loses its crunch, like a salad that’s gone wilty.