The Sunday Mexican cart scene we mentioned last week had Gothamist thinking about tacos all this week – again. After our new friend Pam asked us to provide her with a salsa recipe over a communal table at the continuing downhill experience that unfortunately is New Green Bo, we decided to highlight our favorite red salsa this week for Subway Fare.

While juicy local tomatoes are still a bit off in our future, you can use home-ripened plum tomatoes to produce a great final product. Given its versatility, in the upcoming summer months you will find this salsa goes with tons of things - grilled chicken, skirt steak & shrimp, tucked in taco or fajitas, or just on chips.

Red Salsa

2 small to medium poblano peppers
1 Anaheim pepper
10 plum tomatoes, ripened at home (always out of the fridge) till deep red
2 jalapenos or 3 serrano peppers
1 bunch cilantro
1 medium to large red onion

2 limes
White sea salt

1) Char the poblano and Anaheim peppers under a broiler or over an open flame, rotating to char evenly. Place them in a paper bag or Tupperware-style storage to steam so peeling is easier.
2) Core and halve all the tomatoes, then take the seed sacs out leaving only tomato flesh. Slice into ¼ inch strips the long way, then finish with ¼ inch cuts the other way leaving you with a large bowl of ¼ inch chopped tomatoes. Salt with approximately 1 tablespoons (depends on strength and coarseness) white sea salt and the juice of one lime - leave to sit while preparing the remaining ingredients.
3) Remove charred peppers and peel them carefully to get all the skin off, discarding seeds as you go. Remove the remaining seeds from inside the pepper. Finely chop the peppers and add to a separate bowl.
4) De-seed and de-vein the fresh peppers, finely mince them, and add them to the peeled peppers.
5) Wash cilantro and pull all the leaves from the stems, finely chop and add to the tomatoes. Mixture should look very green but not overwhelmingly so. Stems are very flavorful, so reserve them for marinating your meat or seafood along with some lime and other complementary flavors like cumin, coriander, cinnamon, oregano, garlic and annatto. Use these same flavors to gently poach and shred whole chicken for great taco nights.
6) Peel and very finely chop the red onion. Add the onion to the tomatoes a bit at a time, you do not want to overwhelm the tomatoes. You should be anywhere between a 5:1 and a 2:1 ratio of tomato to onion in our estimation, but it is subject to your opinion.
7) Add enough of the pepper mixture till it is the right heat level for you. Taste it along the way, it’ll help you learn what you like.
8) Chill (just about the only time it is ok to chill a tomato) for 15 minutes in the fridge, adjust salt and lime to taste, and serve at room temperature.

Very optional ingredients:

- 3 large, tomatillos, peeled, washed and finely chopped
- 1 ear of corn, kernels cut from the cob. Use raw same day from the farmers market or blanch 30 seconds in boiling water and shock.
- ½ cup of peeled jicama finely chopped