Tomatoes in every size and colour are in peak season at all the local farmer's markets. My garden is full of them. One of my favourite ways to use up all those extra tomatoes especially those that have split in the garden is to make some fresh tomato salsa. I used yellow and orange cherry tomatoes and bright red plum tomatoes and the very first Jalapeño pepper.
And since I had some left over sweet corn, that went in there too. Cilantro is one of my favourite herbs, so I can't imagine this dish without fresh cilantro, but you can use basil if you're one of those cilantro haters.
Serve this up with nachos, in tacos or as a topping for your salad and let the freshness shine.
2-3 cups of chopped tomatoes (I used yellow and orange cherry tomatoes and plum from my garden)
1/2 red onion, minced
1 ear of sweet corn, cut from the cob
2-3 cloves of garlic, minced
1 jalapeño pepper minced
Juice from 1 lime
1/2 cup chopped cilantro
1/2 tsp sea salt
Pepper to taste
Mix all ingredients in a non-reactive bowl (metal or ceramic) and let stand until juices blend. Store in jars in the fridge.