I had a bunch of cherry tomatoes from a friend's garden, and decided to make some salsa with them. Even though the flavors intensify overnight, a fresh salsa (salsa fresca) is a refreshingly light accompianment to a healthy summer meal, or y'know, bust out the tequila and some chips and go for it!
I just quartered them and salted them, letting them sit while I chopped the rest of the ingredients. Tomatoes tend to release a lot of water, of course, so if you give them some time to mascerate at room temp, you can drain a lot of the water off before you finish the dish. I like to apply a bit of pressure to the tomatoes, giving them a gentle squeeze to help them along.
I added some chopped red onion for some good color, lots of cilantro, a minced jalapeno, though I like to use a few serranos when I have them on hand, a bit of garlic, lots of lime and lemon juice, and salt and pepper. How much of each? Taste as you go, keeping in mind that both the flavor and the heat will intensify over time. Lots of people will add a bit of cumin as well, use it if the mood grabs you, but be subtle.
Give it a good stir, and you're all done!
