September is such a great month for tomatoes here in New York, and my CSA is coming through with huge quantities of them. Not just any tomatoes, either, but gorgeous heirloom varieties. The bulk of this weekend has been about tomato recipes when I haven't been snacking on them just as they are.
Salsa cruda (also known as pico de gallo) is one of my very favorite things in the world. It's always made with raw ingredients-- typically tomatoes, lime juice, chili peppers, onions and cilantro, and it's a cut above other salsa recipes, in my opinion. I never make any other kind anymore. Until yesterday, though, I had never made salsa with heirloom tomatoes-- I generally use big old Jerseys-- but having done so, I think I've spoiled myself for any other kind. The tartness of the green zebras against the sweetness of the yellow and red ones (I'm not sure what varieties we got for those) is just sublime.
Heirloom Tomato Salsa Cruda
3 - 4 heirloom tomatoes (mix up the varieties!)
1 - 2 jalapenos
1 small white onion
1/2 cup fresh chopped cilantro
Finely chop the tomatoes, jalapenos and onion and combine in a bowl. Cut the lime in half and squeeze the juice, one half at a time, over the chopped vegetables, to taste. Add the cilantro and stir. Cover and let site for an hour to marry the flavors. Taste and adjust according to preference (you may want more chili or cilantro or lime juice).