Salsa

Summer is the time for salsa. Really, anytime is the right time for chips and salsa, but if you're growing tomatoes, you need something else to do with them right about now, and salsa is a great, lowfat choice. Add some guacamole (and perhaps a Margarita) to that and you're ready for the party to start.

Certainly you could choose from any number of salsas at the supermarket and some are fairly good, but nothing rivals making your own with fresh ingredients. Tonight I did just that. My husband couldn't stop talking about it. It really was the best-tasting salsa I've had in a long time.

Classic Fresh Tomato Salsa

4 large plum tomatoes, seeded and cut into 1/4 inch dice
1 jalapeno chile, seeded and ribs removed, minced
2 green onions,  including green tops, cut into thin slices
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1/2 tsp. minced garlic
1 1/2 Tbsp. fresh lemon juice
1 1/2 Tbsp. fresh lime juice
1 tsp. sugar
1/2 tsp. ground coriander
1/4 tsp. kosher salt

In a medium bowl, combine tomatoes through garlic. Chop it all rather fine unless you like it really chunky. In another bowl or measuring cup, stir together the remaining ingredients until the sugar and salt dissolve, then pour over the tomato mixture. Stir gently to combine. Transfer to a serving bowl, cover and allow flavors to intermingle for about an hour. Serve at room temperature with your favorite tortilla chips.

Recipe courtesy of Delicious Dips.