Let this salsa stand for about an hour to intensify the flavors. But do so at room temperature, because refrigeration robs tomatoes of some of their flavor. If you don’t feel you’re going to use this much, feel free to cut the recipe in half. If your tomatoes have been refrigerated, let them come back to room temperature to bring back some, if not all, of their ripe richness. Serve with whole-grain flat bread for dipping or spooned over grilled fish fillets, scrambled eggs, or opened, hot, baked potatoes.
Photo: cookingwithbry.com
2 medium red globe, beefsteak, or heirloom tomatoes (about 8 ounces each), chopped
1 small red onion, finely diced (about 1⁄2 cup)
1⁄4 cup finely chopped fresh cilantro leaves
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
Stir the tomatoes, onion, cilantro, vinegar, lime juice, and garlic in a medium bowl and set aside at room temperature for 1 hour.
Stir in the salt and pepper just before serving.
