Fresh Tomato Salsa
I serve this salsa with my chicken enchiladas. This recipe is from the cuisinart cookbook.
I serve this salsa with my chicken enchiladas. This recipe is from the cuisinart cookbook.
- Carbohydrate 2.63543166688439 g
- Cholesterol 0 mg
- Fat 0.111630833339299 g
- Fiber 0.413283341099746 g
- Protein 0.368941666692485 g
- Saturated Fat 0.0151550000009169 g
- Serving Size 1 1 Serving (177g)
- Sodium 203.584266667026 mg
- Sugar 2.22214832578464 g
- Trans Fat 0.0225564166686838 g
- Calories 12 calories
Step-by-step
- mix it up in the cuisinart.
Ingredient lists alone cannot convey how moisture management dictates the final texture of a fresh tomato condiment. When raw tomatoes meet salt, cellular walls break down through osmosis, releasing internal juices that can quickly dilute the aromatic base of garlic, cumin, and lime juice if left unchecked.
- Seed the tomatoes completely before dicing them into one-inch pieces to prevent excess watery pooling in the bowl.
- Process the garlic, onion, jalapeno, and spices together first to achieve an even distribution of aromatics before introducing the softer tomato flesh.
- Allow the finished mixture to rest in the refrigerator for at least 30 minutes so the kosher salt can draw out and marry the volatile flavor compounds from the cilantro and lime.
- Consume this raw preparation within two to three days, as freezing damages the cellular structure of fresh tomatoes and turns the salsa watery upon thawing.
Acid from the lime juice slows enzymatic browning while balancing the natural sweetness of ripe produce. Proper chilling transforms sharp raw aromatics into a cohesive profile without cooking the ingredients.
