Kenyan
Kenyan Kachumbari
Ripe tomatoes and crisp red onion meet lime, cilantro, and a measured touch of green chile in Kenya’s juicy, sharp table salad for grilled foods and rice.
4 servings · 20 minutes prep
Ingredients
Onion and Chile
- 1 medium red onion, about 5 ounces, halved and sliced pole to pole 1/8 inch thick
- 1 teaspoon Diamond Crystal kosher salt, divided
- 2 cups very cold water
- 1/2 small serrano chile, seeded for gentler heat and minced
Tomatoes and Finish
- 4 medium ripe tomatoes, about 1 1/4 pounds, cored and cut into bite-size wedges
- 2 tablespoons fresh lime juice
- 1/4 cup loosely packed chopped cilantro, tender stems included
Directions
Tame the Onion
- Separate the red onion slices in a mixing bowl. Sprinkle with half of the kosher salt and massage gently for 30 seconds, just until the slices begin to relax.
- Cover with the very cold water and rest for 10 minutes. Drain in a colander, rinse briefly, and blot well with a clean kitchen towel; the slices should remain crisp and no longer drip.
Cut and Season
- Place the ripe tomatoes in the dry mixing bowl with the drained onion and serrano chile. Add the lime juice and remaining kosher salt.
- Fold from the bottom with clean hands or a large spoon until the onion is distributed without crushing the tomato wedges. Taste the juice in the bottom of the bowl; it should be savory, distinctly lime-bright, and only gently hot.
Rest Briefly and Serve
- Rest for 5 minutes, then fold in the cilantro. Transfer to a shallow serving bowl and spoon the collected tomato-lime juices over the top. Serve immediately or within 30 minutes.
