Salsa Fresca
From Carol Armstrong This recipe for Mexican salsa is easily doubled or tripled, but try to make only as much as you will use immediately as it loses its texture on standing and the chilli pepper heat increases. Variations use either scallions or white or red onions, water instead of lime juice or sour orange juice instead of limejuice. Any sort of fresh chilli pepper can be used – each contributes its distinctive character. Precise amounts are less important than the happy marriage of flavours, so taste as you go. Salsa fresco compliments everything from tacos to hot grilled foods andcool vegetables. In American-styleMexican food, this type of chunky salsa is sometimes called pico de gallo.
Ingredients
- 1/2 small white or red onion, or 8 slender scallions finely chopped, rinsed and drained
- 2 tbsp fresh lime juice
- 2 large ripe tomatoes or 3-5 small ripe plum tomatoes seeded if desired and finely diced
- 1/4 - 1/2 cup chopped cilantro (leaves and tender stems)
- 3-5 serrano or jalapeno peppers or 1/4 to 1 habanero pepper or to taste seeded and minced
- 6 radishes finely minced
- 1 medium garlic clove minced
- 1/4 tsp salt or to taste
Instructions
- Combined all above ingredients except the salt in a small bowl. Stir together well and then season with salt. Serve immediately.