Salsa Fresca

This is a great recipe because it is so versatile. If you like it hotter, add more peppers. If you like it more saucy, add some tomato sauce. If you like pico de gallo, leave it kind of chunky. It's one of those you can tweak until it's just right for you.



5-6 medium red tomatoes (seeds removed and finely diced)
1/4 to 1/2 cup onion, finely diced
1 jalapeno peppers, finely diced
1/3 to 1/2 serrano pepper, finely diced
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 garlic clove, finely chopped

Mix all ingredients in a bowl or, if you like smooth salsa, place all ingredients in food processor and blend to desired consistency. Add salt and pepper to taste. For the best flavor, let stand for 1 hour before serving.

Number of Servings: 12

*This salsa can be frozen, but it does change the consistency some. After thawing, it may be a little watery, but you can add diced tomatoes (seeds removed) to give it a boost of flavor.