salsa fresca, is a raw salsa made from ripe tomatoes, onions, garlic, jalapenos, lots of freshly chopped cilantro, a squeeze of lime juice and a dash of salt. It is a versatile condiment, one I'm pretty sure I've eaten on just about every food imaginable over my lifetime. Nothing is as good as scooping a freshly fried and salted corn chip into pico de gallo, but this salsa isn't just for snacking. I kick up the garlic and use it over grilled fish, sprinkle it over kabobs, tuck it inside tacos made with sizzling fajitas, and it's a fantastic filling for the hollowed out half of an avocado.
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Prep:
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Inactive Prep:
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YIELD:
LEVEL:
Easy
ingredients
- 2 cups chopped and seeded tomatoes
- 4 cloves garlic, finely chopped
- 1/2 to 1 white onion, chopped (amount depends on your personal preference)
- 1-2 jalapenos, finely chopped, seeds are just fine!
- A pinch of sea salt to taste
- A tiny pinch of cumin, optional
- 1/4 cup chopped cilantro, loosely packed
method
Combine all ingredients into a large bowl. If not enjoying immediately, cover and refrigerate.
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