Fresh SalsaPosted on 27 Mar 2013
Salsa is something I make a quite frequently with the tomatoes and other veg. I usually have sitting in the fridge and most often it gets eaten with tortilla chips or put on top of nachos.
While the authenticity of my recipe is probably debatable, it’s pretty much a pico de gallo or a kind of salsa fresca.
|3-4||tomatoes||depending on their size|
|1||onion||red or white|
|4-5||jalapeno peppers||or hotter –such as Serrano or Habanero, or a combination thereof|
|1||lemon, juice of||or 1 lime|
|½ teaspoon||kosher salt||or to your taste|
|~1 tablespoon||cilantro or flat-leaf parsley||chopped|
|1 shot||tequila||this is optional, but adds a little punch to the salsa|
- Finely chop the tomatoes, onions, cilantro and peppers.
- Toss in a bowl with the lime/lemon juice and salt.
- Cover and refrigerate. Eat whenever.