Saturday, September 10, 2011

Salsa Fresca

The tomatoes are so beautiful and bountiful right now. I made a very straight up, simple salsa last night (to put on top of a chile relleño casserole; more on that later):

4 tomatoes, medium sized, diced (whatever you've grown or is your favorite, 2 if they are big ones)
1 tablespoon lemon or lime juice
¼ cup onion (red, yellow, or green), finely chopped
4 cloves garlic, finely chopped
¼ bunch cilantro chopped
¼ teaspoon sea salt
½-1 minced fresh chile, such as a jalepeño, serano or habinero

Combine all ingredients.  Makes about 2 cups.

Blend ingredients for a smooth salsa
Add other ingredients: black beans, corn kernels, diced avocado…
Diced canned tomatoes can be used when fresh tomatoes are out of season

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