Fresh Salsa Rosa

By Hklbrries

"Good with eggs!"

"To peel the tomatoes, cut an ' X ' in the bottom, drop them into boiling water for 30 seconds, then into ice water. Slip off the skins."

Ingredients

• 6 ripe plum tomatoes (about 1 1/2 pounds)
• 1 green jalapeno pepper, halved lengthwise, seeded and minced
• 1 tbsp olive oil
• 1/2 cup red onion, diced in 1/4-inch pieces
• 1/4 tsp finely minced garlic
• 1/2 tsp sugar
• Salt, to taste
• 1 tbsp fresh parsley or cilantro, chopped

Preparation

Step 1

Peel the tomatoes, then halve, seed, and cut them into small pieces. Combine with the jalapeno in a bowl.

Heat the oil over medium-low heat in a pot, add the onion and wilt, stirring, for about 10 minutes, adding the garlic during the last 3 minutes. Add to the tomatoes along with the sugar.

Coarsely puree a third of the tomato mixture in a food processor. Return to the pot with the remaining tomatoes. Cook over low heat, stirring, for 10 minutes. Season with salt. Stir in the parsley and cool. Use immediately or cover and store, refrigerated, for up to 2 days. Serve at room temperature.