I've made a lot of salsas so far on the blog, but I keep coming back to the original, the queen of all salsas, tomato. Monday's not the day to get fancy with food, and there's no better time than now for raw tomatoes.
Right now the tiny little tomatoes are coming into the markets, and they're some of my favorites, I say the smaller the better. They come round, oval, and pear shaped, in all colors. They are firmer and stay firmer after being cut than regular tomatoes so they make a chunkier gutsier salsa, which is just right for grilled fish.
Toss together halved or quartered cherry tomatoes, diced red onion, a little bell pepper, at least one hot pepper, and cilantro. Put away the blender and the food processor, just cut everything up by hand, the chunkier the better.
Season with the juice of at least 1 lime, (I used 2 key limes) a touch of white wine vinegar, a drizzle of olive oil and some salt and pepper. Let it hang out in the refrigerator for a while.
You can serve the salmon hot, cold, or anything in between, which makes it a good choice for a summer's evening.
You really need a fruity rum drink with this, don't you think?