Recently, one of my readers wondered if I took requests. Sure, said I. This particular request was for a fresh tomato salsa recipe, the only requirement being that it contain lots of fresh cilantro. To be completely honest, when it comes to chips and dips, I’m more of a chile con queso kind of gal. I don’t make or use salsa too often. But if there were going to be a time for a tomato salsa recipe, that time is definitely now. Tomatoes are hitting their flavor peak and backyard barbecue season is in full swing, with bowls of tortilla chips begging to be dipped in salsa.
When I do have salsa, I like it to be singe-your-tongue spicy, but I recognize that not everyone wants to experience pain while they’re eating. So, I’m going to share two salsa recipes with you. The first is a basic mild-medium tomato salsa with jalapeno pepper and lots of fresh cilantro. The second variation features the addition of pureed chipotle pepper for a punch of smoky heat and a handful of sweet corn for a nice contrast to the spice.
To make it a meal, I decided to use my salsa on turkey burgers with a bit of fresh avocado. Turkey burgers are a delicious, leaner alternative to a traditional beef burger. But the lean meat can sometimes be prone to dryness. To combat this issue, I’m adding a beaten egg and some grated onion for moisture. A bit of grated cheddar will contribute additional moisture and flavor. Serve the burgers on a soft roll over slices of fresh avocado and topped with your homemade salsa.
Fresh Tomato Salsa
- 4 Ripe Tomatoes, seeds removed, diced (about 2 cups)
- 1/2 Red Onion, finely diced (about 1/2 cup)
- 1 Jalapeno Pepper, ribs and seeds removed, finely diced*
- 2 tsp Garlic, minced
- 3/4 cup Cilantro Leaves, coursely chopped
- Juice of 1 Lime
- Salt and Pepper
*Use a teaspoon to easily remove ribs and seeds.
Combine all ingredients. Let the salsa sit in the fridge for at least an hour. As it sits, the salt will draw out some of the tomato juices and the flavors will marry. If a saucier salsa is desired, pulse the ingredients in a blender or food processor. Add additional jalapeno pepper for a spicier salsa.
Corn and Chipotle Variation
To the above recipe, add 1 pureed chipotle pepper (from a can of chipotles in adobo) and 1/2 cup sweet corn kernels. Stir to combine.
- 1 pound Ground Turkey
- 1 Egg, lightly beaten
- 1/2 cup Bread Crumbs
- 1/4 cup Grated Onion
- 1/2 cup Cheddar Cheese, shredded
- 1 tsp Salt
Preheat broiler. Using your hands, gently combine all ingredients. Form into 4 patties. Broil for about 10-12 minutes until fully cooked. An instant-read meat thermometer inserted in the middle should read 165 degrees.