Tomato Salsa Makes 1 1/2 to 2 cups
Taken from The Moosewood Cookbook
3 medium-size ripe tomatoes
2 scallions, finely minced
2 medium cloves garlic, minced
a handful of parsley, finely minced
a handful of cilantro, finely minced
1 tsp. lightly toasted cumin seeds
3/4 to 1 tsp. salt
1 tbsp. cider vinegar
1 tbsp. olive oil
1 tbsp. fresh lime juice
crushed red pepper, to taste
Drop the tomatoes into a potful of simmering water for 10 seconds. Take them out, pull off the skins, and squeeze out the seeds. Dice the remaining pulp. Combine everything in a small bowl. Cover tightly and chill. (Note: to toast the cumin seeds, use a small skillet over a low flame or toaster oven. With either method, watch them carefully so they won't scorch.)