Spicy Tomato Salsa

While fresh, vine-ripened tomatoes give you unbeatable taste and valuable live nutrients, you can also use canned tomatoes for this recipe if you’re in a rush.

2 cups (500 ml) tomatoes, peeled, seeded and diced or 1 can (500 ml) peeled tomatoes, diced
1 small onion, finely chopped
1 red chili pepper, seeded and finely chopped
1 Tbsp (15 ml) miso or soy sauce
1/2 tsp (2 ml) chili powder
1 tsp (5 ml) balsamic vinegar
1 Tbsp (15 ml) fresh basil leaves, finely chopped or 1 tsp (5 ml) dried basil
1 Tbsp (15 ml) cilantro, finely chopped
Herbal salt, to taste

In a bowl, mix all ingredients well. Cover and refrigerate for 30 to 60 minutes to allow the flavours to blend together.

To peel tomatoes, cut a small cross shape on the bottom of each. Place tomatoes in a pot of boiling water for 30 seconds, then remove them and peel. Makes about two cups.

Source: alive #238, August 2002