Salsa Fresca

[jdbower]

Back in Jersey we had a place called Juanito's which was fantastic Mexican food. Up in MA we have a place called Acapulco's which is the bastard love child of Chi Chi's, Taco Bell and a hint of Applebee's. What I miss the most is the salsa, but I've gotten close enough not to care much anymore.

Fresh salsa is pretty quick and easy.

http://www.ebower.com/recipes/recipe_SalsaFresca.htm

Ingredients

2 Tomatoes

1 Small Onion

1 Jalapeño Pepper

2 cloves garlic

1 tbs lime juice

1 tbs red wine vinegar

1 tsp salt

2 tbs fresh cilantro

Instructions

Place all ingredients but the cilantro into food processor and blend until smooth. I like to put the onion in last so it's still a little chunky.

Tear the cilantro into small pieces and stir into mixture.

Refrigerate about 15 minutes and enjoy!

Notes

Makes a thin, restaurant-style salsa and is best eaten fresh.

Adjust the pepper content to taste, or use preserved sliced peppers in vinegar and forgo the red wine vinegar.

[Conodo12]

This sounds quite good! We have an abundance of tomatoes this year in the Central PA region - I have already frozen a couple of batches. Now I may have to have some fresh salsa in the winter months! Thanks Jeff!

[jdbower]

Just remember, salsa is like BBQ. This is a great starting point but experiment away until you get something you like

[Conodo12]

Could not agree more! I have already started experimenting with different crumbled cheeses - goat and bleu cheese.... very different end results but both very satisfying!! I'm leaning towards the goat and next time will add some EVO and some Greek olives sliced... Thanks again!