karyosmond.com

Fresh salsa is always better than salsa you buy in a jar, and the flavor is second to none; especially when tomatoes are in season.

I used to make pails of this fresh salsa at the grocery store kitchen, and it would fly off the shelves. Not only is salsa great on chips, but you can use a few spoonfuls of it to season a guacamole, tame the sweetness of a baked sweet potato, or as a sauce for grilled zucchini.

I have a couple key pointers when making salsa.

1. The tomatoes must be ripe; even over ripe is fine, as this will yield the best tomato flavor that's slightly sweet.

2. Season your diced tomatoes with salt before making the salsa. This will intensify their flavor and drain some of their juices so you're salsa isn't too watery.

3. Keep your salsa out of the fridge, as it will only mute the fresh flavors.

For this basic tomato salsa recipe, you can control the heat by either omitting the jalapeno seeds for a mild salsa or by leaving a few in for a hot salsa.

Fresh Tomato Salsa

Serves 4

1 pound (About 4) vine ripened tomatoes, finely diced

Salt

1 jalapeno, seeded and minced (about 2 tablespoons)

1/2 cup finely chopped red onion

2 tablespoons freshly chopped cilantro

1 lime, zest and juice

2 teaspoons olive oil

1. Place the diced tomatoes in a colander over a bowl. Use your hands to mix in 1/4 teaspoon of salt. Let it sit for 10 minutes so the tomatoes to drain some of their juices. (The residual tomato juice can be added back into the salsa at the end if you find the salsa dry, or it can be saved for later to add to a vinaigrette or soup).

2. In a bowl, stir together tomatoes, jalapeno, red onion, cilantro, lime zest and juice, olive oil, and 1/2 teaspoon salt. Let sit out for a half hour so flavors can mingle.

3. Just before serving, taste and season with more salt and lime juice if necessary.

Tasty tips

--If you don't have a sharp knife for cutting tomatoes, use a serrated (jagged edge knife) instead.

--Substitute 3 to 4 green onions for the red onion if you're looking for a salsa with less bite.

--If you don't have lime juice, red wine vinegar is a tasty substitute.

--A pinch of cayenne can work in place of the jalapenos

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)