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Tomato salsa is a versatile and flavorful condiment that can be used in a variety of recipes. This zesty sauce is a staple in Mexican cuisine and can be used as a dip, a topping, or a filling.
The history of tomato salsa recipes can be traced back to the Aztecs, who used tomatoes in their sauces and stews. The first recorded recipe for tomato salsa was in a Mexican cookbook from 1570. This early version of salsa was made with chopped tomatoes, onions, garlic, and chili peppers.
Tomato salsa recipes began to appear in American cookbooks in the 19th century. The first published recipe for tomato salsa in the United States was in Fannie Farmer’s Boston Cooking-School Cookbook in 1896. This recipe called for tomatoes, onions, green peppers, and vinegar.
When making tomato salsa, it is important to choose the right kind of tomatoes. Roma or plum tomatoes are the best because they are less watery and have more flavor. Start by deseeding and chopping the tomatoes and adding them to a bowl. Then add diced onions, garlic, cilantro, and jalapenos according to taste. Season the salsa with salt, pepper, and lime juice and mix everything together. For a more complex flavor, you can also add a little bit of cumin and chili powder. Refrigerate the salsa for at least an hour before serving so the flavors can meld together. Enjoy!
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