Photos by Gian Valdivia.
Sometimes I tell myself, “If I can just make this one thing and do it well every time, I can be the designated salsa slinger or the guacamole guru at every potluck.”
When we host a potluck, we can always count on our friends to bring their signature dishes. For Blake, it’s the consistently delicious, perfectly spiced and creamy buffalo chicken dip with the Scoops! chips, of course. Then Rachael’s gooey baked brie with apples, jam or whatever combo she comes up with is stellar no matter what.
For you, it could be this salsa.
If you don’t have your own thing that you bring to every potluck, perfecting this salsa is simple, yet impressive every time. It all comes down to a little slicing and dicing; but most importantly, you want the ripest summer tomatoes. Of course, when it’s not summer and heirloom tomatoes are not in sight, an off-season salsa can be achieved via campari tomatoes, a lovely, always-sweet, year-round alternative.
So if you’re like me, and you're hoarding tomatoes without a plan, fearing the end of summer, go ahead and make this salsa. And when you’re in charge of a side at an upcoming potluck (we’re looking at you, football season!), before a jarred, preservative-induced, imposter of a salsa gets added to the queue, please, please volunteer to bring this salsa.
P.S. Here’s a tomato tip: Use a serrated knife to slice ‘em. You don’t crush the tomatoes as you slice, and you’ll reserve those sacred juices for your salsa.
The Salsa We Bring to Every Potluck
Makes about six cups
I N G R E D I E N T S
4 cups tomatoes, coarsely chopped (we like to use a combo of heirloom and cherry tomatoes)
1 jalapeño, minced
1 small onion, finely chopped (about 2/3 cup)
a handful of cilantro, chopped
1 scallion, thinly sliced
salt and pepper to taste
dash of olive oil
tortilla chips to serve
M E T H O D
In a large bowl, combine all of the ingredients, reserving the olive oil and tortilla chips. Allow the salsa to sit and for the tomato juices to extract and flavors to meld; then season again, if you’d like. Finish with a drizzle of olive oil, and grab the chips quick! This salsa won’t last long.