Tomato Salsa / Moosewood Cookbook

I made a very simple and tasty Tomato Salsa from the Moosewood Cookbook earlier this week. If you don't already own this cookbook, you should go out and get it; it has so many excellent recipes: gingery chickpeas, marinated mushrooms, and the best black bean soup I've ever had.

Anyway, I had a ton of fresh tomatoes on hand so I whipped this up in about 15 minutes. We like spicy food so I made liberal use of the red pepper flakes, and it was delicious. Great accompaniment to our dinner of black bean burritos and brown rice.

P.S. - thanks to my sister for picking up this cookbook for me!

Tomato Salsa (1 1/2 to 2 cups)

3 medium-size ripe tomatoes

2 scallions, finely minced

2 medium cloves garlic, minced

a handful of parsley, finely minced

a handful of cilantro, finely minced

1 tsp. lightly toasted cumin seeds

3/4 to 1 tsp. salt

1 tbsp. cider vinegar

1 tbsp. olive oil

1 tbsp. fresh lime juice

crushed red pepper, to taste

Drop the tomatoes into a potful of simmering water for 10 seconds. Take them out, pull off the skins, and squeeze out the seeds. Dice the remaining pulp. Combine everything in a small bowl. Cover tightly and chill. (Note: to toast the cumin seeds, use a small skillet over a low flame or toaster oven. With either method, watch them carefully so they won't scorch.)