Here is something beautifully red for Project Spectrum! Daddy had a craving for fresh salsa this afternoon, and so after dropping Laura off at school, he and Julia went to the market and got the ingredients for salsa and guacamole.
We made nachos for dinner -- layering tortilla chips, ground beef (browned with a dash of pasilla chile powder and garlic salt), grated cheese, salsa, and guacamole. Messy, but good.
Since there are so few ingredients in this salsa, the tomatoes must be fresh and ripe. Use less salt if your chips are salty. All of the measurements given are estimates -- taste as you go, adding more or less of what you like.
Fresh Tomato Salsa
1 1/2 pounds vine-ripened tomatoes
about 1/2 cup sweet onion, such as Maya or Vidalia
1/2 cup cilantro
1 tablespoon fresh lemon or lime juice
salt, to taste
Seed and coarsely chop the tomatoes. Finely chop the scallions (both green and white parts) and the sweet onion. Wash and dry the cilantro, and chop it finely.
Mix all of the ingredients together in a bowl, adding lemon or lime juice and salt to taste.
Makes about 4 cups, depending on how much you eat while "testing". Preparation time, about 20 minutes.