Fourth-of-July Firecracker Salsa

The Fourth-of-July tomato plant produces smallish fruit (about 3 inches) with a nice tartness--perfect for salsa. And, yes, they really do ripen early: in time for Independence Day. That holiday is also a good time to have incendiary firecracker chiles, which are ornamental as well as delicious and grow well in pots.

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  • Servings: MAKES 4 CUPS
KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Game Day, American, Mexican, Southwestern/Tex-Mex, Dips & Spreads, Sauces & Condiments, Basic/Easy, Fast, Make Ahead, No-Cook, Staff Favorites, Vegetarian

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  • 2 pounds tomatoes, coarsely chopped
  • 1medium onion, minced
  • 1/2 cup coarsely chopped cilantro
  • 3 or 4 small red chiles, minced and seeded
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper

How to make this recipe

  1. In a bowl, combine the tomatoes with the onion, cilantro, chiles, garlic and lime juice. Season with salt and pepper and stir. Let stand at room temperature for 20 minutes before serving.

Suggested Pairing

The lime accents and spiciness of this tomato salsa point to a relatively simple, bright, cooling lager from Mexico.

Contributed By Photo © Jonelle Weaver Published June 2000

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