We make oodles of fresh salsa...
I chop and seed toamtoes, add about 1/4 as many chopped onions and a combo of peppers from my garden...usually a Fresno, Serrano , and a few sweet bells or pimeto types from the garden. Mince a few cloves of garlic, pinch of sea salt,juice 1/2 a fresh lime. I add a few tablespoons of cilantro if I have it, and a pinch of cumin sometimes....It is best about 2 hours after mixing at room temp...Drain if too juicy. I find if it isn't going to be eaten at once, reds, with some bite work best...When I make it with creamy, sweeter pinks, the flavor is off the second day...We eat gallons of this each summer on eggs, fish, steaks etc.
Jeanne
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