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Nematode · July 29, 2016

DO NOT DISCARD THE EXCESS LIQUID.
There got that out of the way, this salsa will get very wet, the juice is as fine a beverage as you will ever taste. Put it in a shot glass and sip, or make some kind of martini.

The amounts on everything are whatever you want, its different every time.

Tomato, chopped. I usually try and have a couple types and colors, but the backbone is almost always sungold.
Red onion finely chopped
Garlic finely chopped/minced
Jalapeno or other hot pepper finely chopped adjust to your preferred heat level
Juice of lime, go a little heavy on the lime juice.
Splash very good olive oil. This adds a richness that is missing without it.
Salt
Cilantro optional.

Let it sit a while and the heat from the peppers will distribute, making a most pleasurable dish.

We have this with chips for summer supper.

I may have to liquify some and make a whole batch as juice......

July 29, 2016	#71
Nematode Tomatovillian™ Join Date: May 2012 Location: massachusetts Posts: 1,710	Not so original salsa fresca DO NOT DISCARD THE EXCESS LIQUID. There got that out of the way, this salsa will get very wet, the juice is as fine a beverage as you will ever taste. Put it in a shot glass and sip, or make some kind of martini. The amounts on everything are whatever you want, its different every time. Tomato, chopped. I usually try and have a couple types and colors, but the backbone is almost always sungold. Red onion finely chopped Garlic finely chopped/minced Jalapeno or other hot pepper finely chopped adjust to your preferred heat level Juice of lime, go a little heavy on the lime juice. Splash very good olive oil. This adds a richness that is missing without it. Salt Cilantro optional. Let it sit a while and the heat from the peppers will distribute, making a most pleasurable dish. We have this with chips for summer supper. I may have to liquify some and make a whole batch as juice......