Tomatoes ok again, hot peppers not; Salsa lovers miffed

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The FDA took tomatoes off the watch list, according to a report by the Chicago Tribune. However, fresh serrano and jalapenos are now on the list of foods to be wary of.  What’s a pico de gallo lover to do? Use canned or frozen hot peppers? Not likely. Go back to jar salsa. Heck no! Wait it out? Maybe.

In the meantime, here is my recipe for Salsa Crudo. Just think of it as Pico de Gallo’s hot Italian cousin.

You will need:

Non reactive container

sharp serrated knife

cutting board

chef’s knife

paring knife

spoon

liquid measuring ccup

dry measuring cup

Salsa Crudo

2 ea. large ripe beefsteak tomatoes ( about 1 to 1½ lbs)

1/2 ea. Vidalia Bermuda Red, or other sweet onion

1 ea. roasted red pepper

1/2 cup fresh chopped basil

1/4 cup fresh chopped garlic, or to taste

3 tbl. balsamic vinegar

1/3 cup extra virgin olive oil

Sea salt and coarse grind black pepper  to taste

Core tomatoes with paring knife by inserting the tip of the knife alongside the core of the tomato. Working in a circular motion with short, sawing, motions; cut out the core. Discard the core. Using a serrated knife, slice 1/2 inch thick slices of the tomato, then dice into medium chunks.  Place chopped tomatoes into bowl. Dice the vidalia onion, and add to the bowl. Dice the roasted pepper, and add to the bowl. Add garlic, basil,  olive oil and vinegar. Toss gently ans season to taste.

This can be used as a bruschetta topping, eaten with chips, tossed in cooked pasta for a pasta salad, used as a topping for grilled chicken, fish, steaks; or combined with cubed fresh mozzarella for a quick tomato-mozzarella salad. The possibilities are endless.

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Tags: appetizers, food, salads, sauces