Tomato Salsa

Why buy store bought salsa! This recipe is from The New Moosewood Cookbook by Mollie Katzen. This makes about 1 1/2 to 2 cups.

3 medium-sized ripe tomatoes
2 scallions, finely minced
2 medium cloves garlic, minced
A handful of parsley, finely minced
A handful of cilantro, finely minced
1 tsp. lightly toasted cumin seeds
3/4 to 1 tsp. salt
1 Tbs. cider vinegar
1 Tbs. olive oil
1 Tbs. fresh lime juice
Crushed red pepper, to taste


1. Drop the tomatoes into a potful of simmering water for 10 seconds. Take them out, pull off the skins, and squeeze out the seeds. Dice the remaining pulp. Combine everything in a small bowl or container. Cover tightly and chill.


NOTE: To toast the cumin seeds, use a small skillet over a low flame or a toaster oven. With either method, watch them carefully so they won't scorch.