Have you tried a tomato yet this summer? A tomato always seems to taste better when in-season and grown close to home. We all know that tomatoes are used to make salsa, though many of us may only have tried fresh salsa when we go out to eat at restaurants. Next time, ditch the bottled variety at home, too – you can easily make your own!
- Choose tomatoes with bright, shiny skin (while red is the most common, tomatoes do also come in other colors, such as purple or yellow). Avoid tomatoes that have cuts or bruises.
- Avoid placing tomatoes in the refrigerator, but use them quickly. Placing them in the refrigerator can actually reduce their flavor.
- At home, store tomatoes at room temperature for 2-3 days and away from direct sunlight.
- Wash tomatoes under running, cold water and pat dry with a clean towel.
- Use a sharp knife to slice, chop, or dice. Once tomatoes are cut, keep them refrigerated or eat quickly, as cut tomatoes can grow bacteria that can lead to illness.
Makes six servings
- 3 medium tomatoes, finely chopped and seeds removed (try roma variety of tomatoes)
- 1 cup canned corn, drained, or fresh corn kernels, cooked and chilled
- ½ cup white onion, chopped
- 1 tsp. sugar
- 1 can (4 ounces) green chilies, chopped, or 1/2 cup green bell pepper, chopped
- 1 garlic clove, minced
- ½ tsp. chili powder
- 4 Tbsp. fresh cilantro, chopped
- Combine all ingredients in a medium mixing bowl.
- Mix well and refrigerate before serving.
- Enjoy with baked chips or sliced raw vegetables, or use it to top grilled chicken or fish.
Nutrition Facts (per serving): 40 calories, 0.5 g fat, 120 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein