Saturday, September 12, 2009

Salsa Fresca

My husband is not really at home in the kitchen. He can find his way around the kitchen, make enough food to survive, but he has no real passion for it.


Once in a blue moon, a recipe will jump out at him, or a craving will strike him. Either must be addressed immediately. This has resulted in learning how to make shredded chicken. In making burgers "just because." The good news for me is that he *usually* makes these things himself and I get to share in the creation. The bad news? I have to shop/help.

A few weeks ago, Tim came to me with the food section of his newspaper. He was excited about the salsas. He wanted to make them - especially the Salsa Fresca. I added the ingredients to our shopping list, and a few days later, he was chopping and dicing and soon had created a fresh-smelling salsa that we devoured. We paired it with tacos for dinner, and it was delicious. We left out the crushed red pepper, but the salsa was tangy and not too hot at all, even with the green chiles.


2 medium tomatoes, chopped

1 to 2 tablespoons fresh lime juice

1/2 small red onion, diced

2 garlic cloves, crushed

One 4-ounce can diced green chiles or 1 jalapeno, chopped

2 tablespoons fresh cilantro, chopped

1/2 teaspoon salt

1/4 teaspoon crushed red pepper


Combine chopped tomatoes, lime juice, red onion, and remaining ingredients in a large bowl.

Cover and chill at least 1 hour.

Makes 2 cups

Source: The Bradenton Herald


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