Recipe - Basic Fresh Salsa Techniques

1 Fresh; not too ripe tomato,
minced fine
1 Maui or other sweet onion;
minced fine
Cilantro to taste maybe 2
tablespoons
2 Fresh Jalapeno or Serrano
chiles; minced fine more
to taste
2 Limes; juice of or
1 Lemon; juice of

There are of course nearly as many salsa recipes as there are chileheads,
but here are a few comments and a basic recipe.

1. There's a huge difference between cooked and fresh salsas. Canned
tomatoes are cooked. I think you're interested in a basic fresh salsa; you
can go from there into a variety of red and green fresh and cooked salsas.

2. I don't much like tomatoes, fresh or otherwise basically the only
food I don't like so if preparing just for myself I leave them out. When
preparing salsa to share with others, I use underripe tomatoes, and
sparingly. Just my taste, but it seems to run in our family.

3. No need for sugar. No way of knowing what "2 green and 1 red chilli"
means. No problem with some fresh white onion and some coriander
(cilantro). Scallions are okay too, but are a bit of a variation. Garlic
matter of taste; it's a strong flavor.

4. A fresh Mexican salsa, often called "pico de gallo," will usually
include the following, so this might be considered a basic recipe:

1 fresh, not too ripe tomato, minced fine

1 Maui or other sweet onion, minced fine

Cilantro to taste maybe 2 tablespoons

2 fresh jalapeno or serrano chiles, minced fine more to taste

juice of 2 limes or a lemon Stir well, keep chilled and covered until you
serve it, and use within 24 hours (the tomato will start to get weird on
you after that). Adding some small cubes or hunks of ripe avocado right
before serving is a good variation. Will wdborgeson@ucdavis.edu

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From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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