Tomato Scallion Salsa- Salsa de Jitomate y Cebollin

Scallions usually play a supportive role in most dishes.  They are used to provide a light oniony flavor, without taking any attention away from other more powerful ingredients.  I had always associated scallions with Asian cuisine, and almost exclusively used them in such preparations.  But that all changed after a shrimp and scallion ceviche I ate in Old San Juan two years ago.  I loved the intensity that came with all of the green part used alongside the white.  It was intense, but not overwhelming.  It had a strong onion flavor, but stripped of what makes me beg for a good mouthwash after eating white or red onions.  Ever since that ceviche, I have used the dark green of the scallion in many of my dishes, and more often than not, it takes center stage in the recipe.

Tomato Scallion Salsa

Tomato Scallion Salsa

This recipe is the perfect example of the scallion’s glory.  It is simple: the juice of 2 limes (more or less),  about 10 halved cherry tomatoes, a hefty sprinkle of salt, 1/2 teaspoon minced jalapeno, and 4 scallions tips cut off and sliced thin almost the entire length of the vegetable.  Tomatoes love salt and lime juice, and the acidity of both really mellows out and matches the flavor of the scallions.  In the photo you can see that I added the kernels of a raw ear of corn, but that was extra.  This salsa is awesome on top of sauteed shrimp in corn tortilla tacos.  It does not need much else, but of course, I encourage you to indulge in what occurs to you in the creative process that is cooking.

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