Homemade Tomato Salsa

Don't Waste Time With Other Recipes, Try This Salsa

GMA Recipes
Servings:6
Difficulty: Easy
Cook Time: min

This versatile salsa can be used as a topping over eggs, grilled meats, or fish or as a dip with tostada chips.

Ingredients

  • 8 Roma tomatoes, peeled, seeded, and diced into small chunks (about 2 cups)
  • 1/2 cup red onion, chopped small
  • 1/4 cup cilantro loosely packed, then finely chopped
  • 2 scallions, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 tablespoon jalapeño, finely diced with the seeds (optional)
  • 1 tablespoon olive oil
  • Cooking Directions

    Bring 8 cups of water to a boil. Lop of the top portions of the tomatoes and place them in the boiling water for 30 seconds. Using a slotted spoon, lift the tomatoes from the boiling water and into a bowl. Immediately run them under cool water to peel the skins.

    The skins should come off easily. If not, place back into the water for another 15 to 20 seconds.

    Cut the skinned tomatoes in half lengthwise, and remove the core and seeds using a paring knife. Discard the skins, cores, and seeds.

    Dice the seeded tomatoes into small pieces.

    Place the tomatoes, red onion, cilantro, scallions, lime juice, salt, jalapeño, and olive oil in a glass bowl, and mix well. Cover in an airtight glass container and place in the refrigerator for at least 3 to 4 hours before serving. This salsa can be made the day before and will last 3 to 4 days in the refrigerator in an airtight container.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: tomato, cilantro, red onion, scallions, lime juice, salt, jalapeno, olive oil

    Course: Snack, Main Course


     
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