SUGGESTED BOOKS:

First Tomato: Voyage to the Bunny Planet
Rosemary Wells (Ages 4-8)

I Will Never Not Ever Eat a Tomato Lauren Child (Ages 4-8)

Esparanza Rising
Pam Munoz Ryan (Ages 9-12)

Ingredients:

2 pounds vine-ripened red and/or orange tomatoes (about 5 medium)
2 fresh Serrano or jalapeno chiles
¼ medium onion (preferably white)
½ cup fresh cilantro sprigs
1 teaspoon minced garlic       
1 teaspoon sugar
1 ½ tablespoons fresh lime juice

Directions:

1. Quarter and seed tomatoes.  Chop tomatoes into 1/4-inch pieces and transfer to a bowl.  Wearing rubber gloves, seed and finely chop chiles.  Finely chop enough onion to measure ¼ cup.  Chop the cilantro. 
2. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste.  For smoother, less chunky salsa, put everything in a blender and pulse until it looks just right.  Salsa may be made 1 hour ahead and kept at cool room temperature.

 

Makes about 2 ½ cups