The Fourth-of-July tomato plant produces smallish fruit (about 3 inches) with a nice tartness--perfect for salsa. And, yes, they really do ripen early: in time for Independence Day. That holiday is also a good time to have incendiary firecracker chiles, which are ornamental as well as delicious and grow well in pots.
2 pounds tomatoes, coarsely chopped
1 medium onion, minced
1/2 cup coarsely chopped cilantro
3 or 4 small red chiles, minced and seeded
3 garlic cloves, minced
2 tablespoons fresh lime juice
Salt and freshly ground pepper
How to Make It
In a bowl, combine the tomatoes with the onion, cilantro, chiles, garlic and lime juice. Season with salt and pepper and stir. Let stand at room temperature for 20 minutes before serving.
Wine Recommendation: The lime accents and spiciness of this tomato salsa point to a relatively simple, bright, cooling lager from Mexico, such as Tecate or Corona.
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