Mar 17, 2015

Salsa Fresca

Inspired by:   A recent trip to Acapulco, Mexico and chef Juan - thanks!

Salsa Fresca:  2 - 4 servings

  • 4 Kumato tomatoes (these have the most flavour during the winter months)
  • 12 yellow Zima cherry tomatoes (also very sweet and delicious - a good winter tomato)
  • 1/2 jalapeño pepper, chopped very small (you can add more or less according to your taste)
  • 1/2 red onion, chopped very small
  • zest of one lime
  • juice of one lime
  • salt (to taste)

How to make it:

Cut the tomatoes in quarters and remove the pulp and seeds.  Chop into small dice and place in a bowl. Do the same with the cherry tomatoes.  To make things easier and faster,  you can choose to keep the pulp and seeds if you wish - it's up to you.  The difference will be in the look and texture of the salsa.  Either way, it will be delicious.

Slice the jalepeno in 1/2 and remove the seeds and white membrane.  This you need to do as the seeds are very hot.  Finely chop half of the pepper and add to the bowl with the tomatoes.  Wash your hands immediately after and try not touch your eyes - it will sting.

Finely chop the red onion and combine with the tomatoes.  Using a micro-plane, add the zest of one lime and then its juice.  Season with some salt and allow the salsa to marinate for about one hour before serving (stirring it from time to time)  Enjoy!

The best products for this recipe:

Both Kumato and Zima tomatoes are available in most supermarkets in 
Québec and at Costco in larger quantities.  They really are the best in flavour 
when tomatoes are out of season.

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