Dave W's Salsa (Thanks To Julia)

Born in a UK kitchen where the chile selection is a bit more modest than what you’d find stateside, this fresh salsa proves you don’t need a farmers’ market haul to make something worth dunking into. Roma tomatoes, lime juice, garlic, green chiles, and scallions. That’s the whole lineup.

The key move is draining some juice from the tomatoes before mixing. Skip that step and you end up with salsa soup instead of something that actually clings to a chip. A pinch of sugar balances any acidity from the tomatoes and lime without making things sweet.

Letting the salsa rest for at least 30 minutes (overnight is better) gives the garlic and chiles time to mellow and mingle with the tomato and lime. Fresh salsa always tastes sharper when just made and smoother after sitting. The scallions soften slightly and release their flavor into the mix.

Pro Tips

• Use canned Roma tomatoes if fresh ones aren’t in season. Canned Romas are often better than out-of-season fresh
• Crush the garlic rather than mincing it. Crushed garlic distributes more evenly and won’t leave you biting into raw chunks
• Adjust the chiles to your tolerance. Start with one, taste, then add more
• The sugar is subtle but important. It rounds out the lime and tomato without any noticeable sweetness

Variations

• Add a handful of chopped fresh cilantro for a more traditional Mexican-style salsa
• Stir in diced avocado just before serving for a chunkier, creamier texture
• Char the tomatoes under the broiler before chopping for a smoky roasted salsa version