Italian Plum Salsa Fresca

Italian Plum Salsa Fresca

Ingredients:
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2 lbs (about 10) ripe Italian plum tomatoes (or other ripe tomatoes),
seeded, juiced, and cut into 1/4-inch dice.
3 large fresh jalapenos, stemmed
1/3 cup finely chopped onion
1/2 cup tomato juice
Juice of 1 lime (about 3 tblsp)
1/2 tsp salt
1 cup clean fresh cilantro leaves

Directions:
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In a food processor fitted with a metal blade, combine half the
tomatoes, the jalapenos, half the onion, the tomato juice, the lime
juice, and salt. Process until smooth and transfer the puree to a bowl.
Stir in remaining tomato and onion. Finely chop the cilantro leaves,
stir them into the salsa. Let stand at room temperature for 30 minutes
before using.
Tips: Don't puree the cilantro (this will make the salsa brown), and
don't make more than 3 to 4 hours in advance, since the freshness is a
big part of the taste.
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From: arielle@taronga.com (Stephanie da Silva)
SALSA FRESCA
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