Monday, August 20, 2012

RECIPE: Tomato Salad with Chile and Lime


2 pounds tomatoes

1 large mild green chile, such as poblano

3 tablespoons olive oil

2 tablespoons lime juice

About 1/2 tsp. salt

1/4 teaspoon dry mustard


1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.

2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.

3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.

4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Serve at room temperature.

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