Plum Tomato Salsa with Sherry Vinegar

This isn’t a chip-and-salsa salsa, it’s the kind of bright, oil-slicked relish that gets spooned over grilled fish or chicken and changes the whole plate. Think Spanish tapas bar more than Tex-Mex taqueria.

Sweet Roma tomatoes (the meaty plum kind, peeled so there’s no chewy skin) get tossed with sherry vinegar, good olive oil, sliced shallot, and a single seeded serrano chile for warmth without burn.

The sherry vinegar is what makes this more than a basic salsa. Its nutty, slightly oxidized depth plays beautifully with the sweet tomatoes in a way that white or red wine vinegar can’t quite match. Fresh thyme, cilantro, and parsley get folded in for layered green herb notes.

Serve within two hours, the tomatoes start to weep and dilute the dressing if it sits longer.

Kitchen Tips

• Score an X in the bottom of each tomato and blanch 30 seconds, the skins slip off easily
• Slice the shallot paper-thin, thick chunks bully the delicate flavors around them
• Use the best olive oil you have here, it’s basically the dressing and you taste every drop
• Let it sit at room temperature for 20 minutes before serving so the flavors marry

Variations

• Stir in pitted Castelvetrano olives or a tablespoon of capers for a brinier Mediterranean spin
• Swap serrano for jalapeño or a pinch of red pepper flakes for less heat
• Add diced cucumber and crumbled feta to turn it into a Greek-style relish