FRESH CUT MEXICAN SALSA (Makes approx. 2 cups)
Ingredients
6 ripe Roma tomatoes, stem end cut and seeds removed (just squeeze tomatoes slightly towards cut end)
Jalapeno or Serrano chiles to taste (buy 4, but most people will only use 1 or 2), stemmed and seeded
10 - 12 large sprigs of cilantro
1 large garlic clove, peeled and very finely chopped
1 small white onion (you can use sweet onions, but the overall pungency and character will be less intense)
1 1/2 teaspoons fresh lime juice (you can also use white or red wine vinegar if you are out of limes)
3/4 teaspoon sea salt
Instructions
Dice Romas into 1/4 inch pieces and put in mixing bowl. Gather cilantro stems together and cut from tops into 1/6 to 1/8 inch, continuing down from leafy end until all leaves are cut and only stems remain. Cross chop a bit further and add cilantro to tomatoes. Finely dice garlic and add to tomatoes and cilantro. Chop onion into 1/4 inch dice or smaller. Rinse onions in a colander and shake to remove excess water (rinsing removes some of the onion juice, which makes it less pungent) and add to tomatoes. Stem and de-seed jalapenos or Serranos. Cut into very fine dice and set aside in separate bowl.
Add lime juice (or vinegar) and sea salt to taste. NOW add the chiles. Start with a teaspoonful, and then up the ante as your taste buds dictate. Alterations - you can also roast off the onions, garlic, tomatoes and chiles in the oven to give added roasted character - simply put veggies under the broiler oven sliced (not diced), and remove from oven when slightly charred. Let cool, then chop veggies into the appropriate size dice. Adds great depth of flavor. You can also substitute canned chipotle peppers for the fresh chiles. ENJOY!