Robin Robertson

Fresh Tomato Salsa

Preparation info
  • Makes about

    2½ cups

    • Difficulty

      Easy

Appears in
One-Dish Vegan: More than 150 Soul-Satisfying Recipes for Easy and Delicious One-Bowl and One-Plate Dinners
One-Dish Vegan

By Robin Robertson

Published 2013

  • About

This is an easy salsa to make when ripe tomatoes are plentiful. Omit the chile if you prefer a mild salsa, or add a second one if you like it extra hot.

Ingredients

  • 3 large ripe tomatoes, peeled, seeded, and chopped
  • 1 hot red chile, seeded and minced
  • 4 scallions, minced

Method

Combine the tomatoes, chile, scallions, and garlic in a large bowl. Add the lime juice, cilantro, and salt and pepper to taste, and stir to combine. Cover and let stand at room temperature for 1 hour before serving. If not using right away, refrigerate for up to 2 days, but bring back to room temperature before serving.