One of local chef Mary Lacklen’s favorite joys of summertime are the fresh local tomatoes from the Greensboro Famers Curb Market. Besides a good ol’ tomato sandwich on white bead with Duke’s Mayonnaise, another great way to use these tomatoes is with this salsa cruda recipe!
Yield: 4-6
Ingredients:
- 3 large tomatoes (feel free to mix up the varieties) in a medium dice
- 1 medium red onion, finely diced
- 1 medium jalapeno, seeded and finely diced
- 1 serrano pepper, seeded and finely diced
- 3 limes, juiced
- Sea salt to taste
- Cilantro
Directions:
Mix all the ingredients together and add salt to taste. Wash cilantro well and wrap in paper towels to absorb the water. Pull the leaves off the stem and roughly tear in uniform pieces. Stir all together and refrigerate, or if using right afterwards, cover with plastic wrap and set in a cool spot.
Variations:
A couple of fresh ears of corn cut off the cob along with some black beans that are well rinsed, makes for a great dip or relish for grilled chicken. Avocado is also good in this. Don’t mash it, just cut into cubes and stir in. You’ll have to adjust the lime juice, salt, and cilantro for balance.