This recipe can easily be doubled, tripled or even quadrupled, to suit the number of your guests. You’ll soon see the bottom of the bowl. What a great way to use up some of those ripe tomatoes from the garden
Makes about 1 1/2 cups (375 mL)
1/4 cupdiced red onion60 mL
1/4 cupchopped fresh cilantro60 mL
1/4 cuptomato juice60 mL
1chile pepper, chopped1
Salt and freshly ground black pepper
In a bowl, combine tomato, red onion, cilantro, tomato juice and chile pepper. Season with salt and pepper to taste.
Cilantro Avocado Salsa: Add 1 diced avocado with the tomato.
Cilantro is the magic ingredient in this recipe, so don’t be tempted to leave it out or substitute another herb.
The salsa can be made up to 4 hours ahead of serving. Cover and let stand at room temperature — do not refrigerate it or the tomato will lose its flavor.
Excerpted from The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin. Photograph © 2009 Headlight. Text © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.