First of all, I'd like to apologize for the poor quality of photographs recently. I've just got a new phone, a "Samsung" Eternity 11 and am trying out the camera. Obviously, it's not that great at taking close-ups. So, I will promise to continue using my "Lumix" from now on.
The incredible bounty of tomatoes keeps on coming, so I decided to make my own fresh salsa this week. How can you compare a bottle of store bought salsa with the real pico de gallo! If you make a big batch, it will last at least a week and the sweeter the tomatoes, the more delicious it will be. So, this week's meals were planned around the salsa - chicken quesadillas, 3-bean chili and chips, baked potato with cheese and salsa. It was great!
Of course, there are many, many versions of salsa fresco, so feel free to play around with the ingredients. Don't forget to wear gloves when you handle jalapeño chilis or just be careful not to rub your eyes or mouth, before washing your hands.
Fresh Tomato Salsa
Ingredients
6 or 1 lb. tomatoes, diced
1 clove garlic, grated
1/2 small onion, grated or finely chopped
Juice of 1 lime
1 - 2 tablespoons fresh cilantro, chopped
1 jalapeño chili, seeded and finely minced
Pinch sugar
Salt and black pepper to taste
Directions:
Toss everything together in a glass bowl, increase the chili for more heat if necessary and adjust seasoning to your taste.
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