The Food Lab: Better Home Cooking Through Science

(Nandana) #1

1 California chile (poblano or Hatch can be substituted),
diced (about ½ cup)
¼ cup chopped fresh cilantro
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce




  1.  Combine the tomatoes    with    ½   teaspoon    salt    in  a   colander

    and toss to coat. Set the colander in the sink and let sit for
    30 minutes.



  2. Combine the drained tomatoes, celery, scallions, chile,
    cilantro, garlic, vinegar, and Worcestershire in a medium
    bowl and toss. Season to taste with salt. Let sit at room
    temperature for at least 1 hour before serving. Refrigerate
    leftovers in a sealed container for up to 5 days.

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