Salsa Fresca

Home made salsa is so easy and can be a lot cheaper than store bought.  This is a fresh salsa or a pico de gallo.  I have read that there is a difference between salsa fresca and pico de gallo, but the only consistent difference from all of the definitions I’ve read is salsa fresca is more finely chopped.  Since I like minced onion and a fine dice on the tomato I’ll call this one salsa fresca.  You can also but this pre-made but making it yourself allows you to control the taste.  The recipe below is a guideline, so adjust the amounts to your taste.  If you like it hotter, use an additional jalapeno, or try a hotter Serrano, or even hotter habanero pepper.

Salsa Fresca
finely chopped vegitable yumminess
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  1. 4 beefsteak tomotoes or 8 roma tomatoes
  2. 1/2 yellow onion (or sweet or red)
  3. 1 jalapeno pepper (more or less to taste)
  4. 1 clove garlic
  5. 1 Tbsp finely chopped cilantro (coriander leaves for those outside the U.S.)
  6. 1 tsp salt
  7. 4 or 5 grinds black pepper
  8. 2 tsp ground cumin (fresh is best)
  9. 3-4 shakes hot sauce (optional) (I like chipotle tobasco for this)
  10. juice of 1 lime
  11. 1 Tbsp red wine vinegar
  1. Finely dice the tomatoes (Optional: for less "juice" slice the tomatoes in half and use your fingers to de-seed before dicing, I like a juicier salsa so I leave them in)
  2. Mince the onion
  3. De-seed (or leave them in for a hotter salsa) and mince the pepper
  4. Mix everythign in a big bowl
  5. Add remaining ingredients and place in the refriderator for at least an hour.
  6. After chilled for an hour adjust the seasoning to taste.
The Kilted Caveman