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Salsa Fresca
If you don't like your salsa very hot, remove the seeds and white membrane
from the jalapeno before mincing. I always add them...
What you need
- 2 large heirloom tomatoes (I use the pineapple variety - they're a bit
sweeter)
- 1/2 medium red onion
- 1 ripe jalapeno pepper (I grow my own, so I use the red ones)
- 1 medium garlic clove
- 1 large lime
- Kosher Salt
- Black Pepper
- Fresh Cilantro
How to make it
- Cut tomatoes across the middle (not through stem end) and remove any excess seeds if necessary
- Remove stem core and slice thinly into pieces
- Working a couple of pieces at a time, cut across and into 1/4 inch pieces
- Place into a medium bowl
- Peel onion and dice finely - add to tomatoes
- Peel and mince garlic clove - add to tomatoes
- Remove stem from jalapeno and chop into very fine mince - add to tomatoes
- Cut lime in half and squeeze half into tomatoes
- Add 1 tsp kosher salt
- Chop Cilantro and add a few tablespoons to the salsa.
- Set salsa fresca aside for flavors to combine
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