Salsa (Pico de Gallo / Salsa Fresco)
(Serves 10-12)
(Serves 10-12)
6 Roma Tomatoes, cut very small (1/8th x 1/8th)
2 jalapeno peppers, cut very small, keep seeds
1 Serrano chili, cut very small, keep seeds (optional)
1 red onion, minced
1 tblsp olive oil
1 lemon, juiced
fresh black pepper, to taste
1 bunch cilantro, minced
1 bunch green onions, sliced thin
2 tsp salt
NOTES: I like mine cut small but if you like larger chunks, feel free! Something I learned recently, raw salsa, aka Salsa Cruda, is not really called a salsa, they call this Pico de Gallo or Salsa Fresco. A cooked salsa, would be one where the tomatoes and chilies have been boiled or roasted and typically blended. Use as a topping for cooked fish, chips and salsa, filling for burritos and tacos. If you threw these ingredients into a blender, you'd have Salsa Roja, less chunky and slightly more watery.
In a large bowl combine everything. Easy.
Mix well.
Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.
Stores a week in the fridge.
