Echigo Farm Summer Salsa

This is a summer favorite at the farm. We use our own sweet Momotaro tomatoes and Japanese piman (shishito would work well, too).


Onion 1/3 cup, chopped finely

Cilantro 1/2 cup (measure 1/2 cup first, then chop finely)

Tomato, 4 small or medium, chopped finely

"Piman" Japanese peppers, 3, chopped finely

Oil, 2 tbsp (don’t use olive oil)

Vinegar, 1 tbsp

Lemon juice, 1 tbsp (lime will work)

Garlic, 1 large clove, grated

Salt (1/2 tsp to start, and then more to taste)

Black pepper, 1/4 tsp 

Tabasco or other hot sauce, 1 tbsp or to taste)


Just mix everything in a bowl, and it’s ready!

Notes and Hints

(1) Put the salsa in the refrigerator for 3 hours before serving for a better balanced, more delicous flavor.


(2) In Japan, raw onions are often soaked in water for 5 or 6 minutes after chopping and then drained and squeezed before use. This will make the onion milder and take away some of the “bite.”


(3) The amount of salt and other seasonings will change depending on the size of the tomatoes—sample often, and adjust to taste.


(4) When we make it for our family, we leave out the hot sauce. That way, our young children can enjoy it, too, and the adults can add hot sauce to heat up their own portion.