Fresh Tomato Salsa
This salsa is a party friendly dish because you can easily make large quantities, and it taste better prepared a day in advance. My cilantro-flecked salsa is mild, but can easily be made into pico-de-gallo, which has more acidity and heat. Just add lime juice and jalapeño or Serrano chile to taste. You'll love it with your favorites chips or with tacos.
Fresh Tomato Salsa
1 teaspoon kosher salt
2 garlic cloves
1/4 cup packed cilantro leaves
2 pints cherry or grape tomatoes
1/2 teaspoon ground cumin
1. Pulse the salt, garlic and cilantro in a food processor until chopped. Stop and scrape down the sides. Add the tomatoes and cumin, and pulse until the tomatoes are finely chopped, but not liquified. Refrigerate until ready to serve.
2. Salsa will last about 5 days refrigerated. Simply serve with your favorite chips (gluten free if you prefer) or as a topping on tacos, fish, potatoes or scrambled eggs.
