Salsa Gruda (Fresh Tomato Salsa)

This is a no-cook salsa, but the long chill is what does the actual cooking here. Four hours in the fridge gives the tomatoes time to release their juice, the coriander and mustard seeds time to bloom in the oil, and the red wine vinegar time to mellow into the whole bowl.

What makes salsa gruda different from your standard pico de gallo is the spice profile. Crushed coriander seeds bring a warm citrus note and yellow mustard seeds add a gentle pop of heat that builds at the back of the throat. Two to three tablespoons of canned green chili peppers carry the actual fire.

Peel and seed the tomatoes properly. Skin and seeds turn watery and bitter as the salsa sits, and you want a clean, glossy finished bowl. A score on the bottom of each tomato and a quick dip in boiling water makes peeling effortless.

Kitchen Tips

• Use ripe tomatoes only. Out-of-season ones are watery and bland; canned San Marzanos are a better choice in winter.
• Crush the coriander seeds in a mortar or with the side of a knife. Pre-ground coriander loses the aromatic punch.
• Stir occasionally during the chill so the seasonings distribute evenly.
• Serve cold, straight from the fridge, alongside grilled meats or as a dip with tortilla chips.

Variations

• Swap the green chilies for fresh jalapeños or serranos for more heat and less brininess.
• Add a small handful of chopped fresh cilantro just before serving for a brighter finish.
• Drain off some of the juice and use as a sauce for tacos or scrambled eggs.