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Plum Tomato Salsa with Sherry Vinegar

By America's Test Kitchen

Published on September 11, 2011

Time

10 minutes

Yield

Serves 6 (about 2 cups)

Plum Tomato Salsa with Sherry Vinegar

Ingredients

6 plum tomatoes, peeled, seeded, and cut into ½-inch dice1 medium shallot, sliced thin1 serrano chile, seeded and sliced thin2 tablespoons sherry vinegar ⅓ cup olive oil ½ teaspoon chopped fresh thyme leaves, or ¼ teaspoon dried thyme1 tablespoon chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves Salt and ground black pepper

Before You Begin

One of the classic accompaniments for grilled shrimp and other shellfish (including grilled or roasted clams), this salsa also cuts the richness of tuna, swordfish, and bluefish. For a milder salsa, substitute a jalapeño for the serrano chile.

Instructions

  1. Mix all ingredients together in medium bowl. Serve within 2 hours.
Plum Tomato Salsa with Sherry Vinegar

Plum Tomato Salsa with Sherry Vinegar

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By America's Test Kitchen
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Time

10 minutes

Yield

Serves 6 (about 2 cups)

Ingredients

6 plum tomatoes, peeled, seeded, and cut into ½-inch dice
1 medium shallot, sliced thin
1 serrano chile, seeded and sliced thin
2 tablespoons sherry vinegar
⅓ cup olive oil
½ teaspoon chopped fresh thyme leaves, or ¼ teaspoon dried thyme
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
Salt and ground black pepper

Ingredients

6 plum tomatoes, peeled, seeded, and cut into ½-inch dice
1 medium shallot, sliced thin
1 serrano chile, seeded and sliced thin
2 tablespoons sherry vinegar
⅓ cup olive oil
½ teaspoon chopped fresh thyme leaves, or ¼ teaspoon dried thyme
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
Salt and ground black pepper

Ingredients

6 plum tomatoes, peeled, seeded, and cut into ½-inch dice
1 medium shallot, sliced thin
1 serrano chile, seeded and sliced thin
2 tablespoons sherry vinegar
⅓ cup olive oil
½ teaspoon chopped fresh thyme leaves, or ¼ teaspoon dried thyme
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh parsley leaves
Salt and ground black pepper

Why This Recipe Works

One of the classic accompaniments for grilled shrimp and other shellfish (including grilled or roasted clams), this salsa recipe also cuts the richness of tuna, swordfish, and bluefish.

Before You Begin

One of the classic accompaniments for grilled shrimp and other shellfish (including grilled or roasted clams), this salsa also cuts the richness of tuna, swordfish, and bluefish. For a milder salsa, substitute a jalapeño for the serrano chile.

Instructions

  1. Mix all ingredients together in medium bowl. Serve within 2 hours.

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Appears In

Magazine

May / June 1994

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