Plum Tomato Salsa With Sherry Vinegar

This recipe was passed to me when I wasn't sure how to serve my grilled shrimp. This is from Cooks Illstrated and goes great with roasted clams, tuna swordfish, and bluefish. For a milder salsa, substitute a jalapeño for the serreno chile.

• Ready In: 15 mins
• Serves: 6
• Yields: 2 cups

Ingredients

• 6  plum tomatoes, peeled, seeded, and cut into 1/2 inch dice
• 1  medium shallot, sliced thin
• 1  serrano chili, seeded and sliced thin
• 2  tablespoons sherry wine vinegar
• 1⁄3 cup olive oil
• 1⁄2 teaspoon fresh thyme leave, chopped (or 1/4 teaspoon dried thyme)
• 1  tablespoon fresh cilantro, chopped
• 1  tablespoon fresh parsley, chopped
•  salt and pepper (to taste)

Directions

1. Mix all ingredients together in medium bowl.
2. Serve within 2 hours.