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Homemade Fresh Tomato Salsa

homemade fresh tomato salsa

Featured in Bobby Flay's Mesa Grill Cookbook

Can be made with heirloom, beefsteak or ripe plum tomatoes. A delicious year-round treat.

Prep Time 15 minutes
Rest Time 15 minutes
Total Time 30 minutes
Servings 2 cups
Author Rosemary Stelmach

Ingredients

  • 16 ounces heirloom or beefsteak tomatoes, diced (can substitute with plum, cherry or grape tomatoes)
  • 1 jalapeño chile, finely diced (remove seeds & membranes for less heat)
  • 2 garlic cloves, finely chopped
  • 3 tablespoons aged balsamic vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
  • 3 tablespoons finely chopped fresh cilantro (or parsley)
  • kosher salt
  • freshly ground black pepper

Instructions

  1. Combine the chopped tomatoes, jalapeño, garlic, balsamic vinegar, honey, olive oil and fresh herbs in a medium bowl. Season with salt and pepper.

  2. Let sit at room temperature for at least 15 minutes before serving. Best if served at room temperature.

  3. Can be stored in refrigerator for several days. Additional diced tomatoes can be added to refresh.