Plum Tomato Salsa with Sherry Vinegar
By America's Test KitchenPublished on September 11, 2011
Time
10 minutes
Yield
Serves 6 (about 2 cups)
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
- Mix all ingredients together in medium bowl. Serve within 2 hours.
Time
10 minutesYield
Serves 6 (about 2 cups)Ingredients
Ingredients
Ingredients
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.
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